Mocha Coffee Cake {With Almond Flour}

This soft and moist Mocha Coffee Cake with crumble topping is packed with espresso and chocolate spices. It's Paleo, naturally sweetened & gluten-free

Pink Blob

INGREDIENTS:

– Almond Flour – Coconut Oil – Coconut Sugar – Ground Coffee or Espresso Powder –Frozen Blueberries – Maple Syrup – Medjool Dates

STEP 1

Whisk together all dry ingredients until there are no clumps.

STEP 2

Mix together all wet ingredients: coconut oil, maple syrup, eggs, and apple cider vinegar.

STEP 3

Mix together the wet and dry ingredients- and pour into a parchment lined 8x8 pan.

STEP 4

Bake for 23-27 minutes, let cool, and then drizzle with the espresso icing.