MOCHA COFFEE CAKE
This soft and moist Mocha Coffee Cake with crumble topping is packed with espresso and chocolate spices. It's Paleo, naturally sweetened & gluten-free.
– Almond Flour
– Coconut Oil
– Coconut Sugar
– Ground Coffee
Get Full List Of Ingredients
In a small bowl, mix together the almond flour, coconut oil, coconut sugar, and cinnamon for the crumble topping.
Store the crumble mixture in the fridge while you’re preparing the coffee cake batter.
Preheat the oven to 350 F and line or grease an 8×8 baking dish.
In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, cinnamon, and salt until there are no clumps.
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