Almond Flour Coffee Cake
Almond Flour Coffee Cake Recipe: A Gluten-Free, Naturally Sweetened Delight
Looking for a delicious, gluten-free coffee cake that’s naturally sweetened and packed with wholesome ingredients? This Almond Flour Coffee Cake is moist, tender, and perfectly spiced with cinnamon. With a soft crumb and irresistible cinnamon swirl, it’s the perfect treat for breakfast, brunch, or a healthy dessert with your cup of coffee or tea!
Enjoy,
SiLLibake
Almond Flour Coffee Cake
This Almond Flour Coffee Cake is the ultimate guilt-free indulgence! With its soft crumb, delicious cinnamon swirl, and crunchy streusel topping, it’s sure to become your new favorite baked treat. Serve it with your morning coffee or as a delightful dessert.
Why You’ll Love This Recipe
Gluten-Free & Naturally Sweetened – Made with almond flour, coconut sugar, and maple syrup, this cake is refined sugar-free and nutrient-dense.
High in Healthy Fats & Protein – Almond flour and flaxseed provide a boost of protein, fiber, and healthy fats.
Perfect Texture – A light yet moist crumb with a crunchy cinnamon streusel topping.
Storage Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keeps well in the fridge for up to 4 days.
Freezing: Not recommended as the texture may change.
FAQs & Tips
Can I make this dairy-free?
Yes! Swap the butter for coconut oil for a dairy-free version.Can I substitute almond flour with another flour?
Almond flour has a unique texture, but you can try hazelnut flour or oat flour.How can I substitute the sugar?
You can use a brown sugar substitute that is a one for one swap.
Almond Flour Coffee Cake
Recipe: Almond Flour Coffee Cake
PREP TIME: 15 MIN
COOK TIME: 40-45 MIN
TOTAL TIME: 55-60 MIN
SERVING: 12
Almond Flour Coffee Cake
This gluten-free Almond Flour Coffee Cake is the ultimate guilt-free indulgence! With its soft crumb, delicious cinnamon swirl, and crunchy streusel topping, it’s sure to become your new favorite baked treat. Serve it with your morning coffee or as a delightful dessert.
Ingredients:
Coffee Cake:
3 large eggs (150g)
¼ cup (61g) unsweetened applesauce
¼ cup (60ml) pure maple syrup
¼ cup (48g) coconut sugar
¼ cup (57g) melted butter, browned or coconut oil (browning butter is optional)
1 ½ teaspoons (6g) vanilla extract
2 cups (192g) almond flour
¼ cup (28g) ground flaxseed (or ¼ cup additional almond flour)
1 teaspoon (2.6g) ground cinnamon
1 teaspoon (5g) baking soda
1 teaspoon (4g) baking powder
½ teaspoon (3g) salt
Cinnamon Swirl Layer:
¼ cup (48g) coconut sugar
1 ½ teaspoons (3.9g) cinnamon
1 tablespoon (14g) melted butter or coconut oil
Crumb Topping:
⅔ cup (64g) almond flour
⅓ cup (64g) coconut sugar
3 – 4 tablespoons (42–56g) melted butter or coconut oil
1 teaspoon (2.6g) cinnamon
Instructions:
Preheat the oven to 350°F and grease an 8×8-inch baking pan. Line it with parchment paper.
Toast your 2 2/3 cup almond flour in a parchment lined baking sheet for 6-7 min, until lightly golden brown. Set aside to cool
Make your Crumb Topping: In a separate bowl, combine the ingredients for the crumb topping, mixing until it resembles a sandy texture and when you squeeze some of the mixture in your hand it holds somewhat of its shape. Put this crumb mixture in the fridge while you prepare everything else.
Make Cinnamon Swirl Layer: In a small bowl mix together the ingredients for the cinnamon swirl layer until it forms a sandy mixture. Set aside
In a large mixing bowl, whisk the eggs, applesauce, maple syrup, coconut sugar, vanilla extract, and melted butter. Mix well.
Then add baking powder, cinnamon, baking soda and salt. Whisk well.
Next add the almond flour and flax, mix until well combined.
Pour half of the batter into the prepared baking tin. It will look like too little, don't worry, the coffee cake rises!
Add your cinnamon swirl mixture evenly over the top. Now, top with the remaining coffee cake batter.
Next, sprinkle the crumb mixture evenly over the batter.
Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean. Allow the coffee cake to cool completely before serving.
Nutrition: 1 serving
Calories: 285 kcal | Carbs: 22g | Protein: 6g | Fat: 20g | Fiber: 2.25g | Sugar: 14.3g
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