Almond Flour Coffee Cake with Cinnamon Crumble Topping
The classic coffee cake is made with almond flour and coconut sugar. It is light, fluffy and so delicious. Perfect for breakfast, dessert or a snack!
Servings: 9 - 12
Calories: 295kcal
Equipment
Ingredients
- 2 cups almond flour packed (240g)
- 1/4 cup tapioca flour 35g
- 3 eggs room temperature
- 1/2 cup maple syrup*
- 1/3 cup coconut oil melted
- 1 tsp baking soda 6g
- 1 1/2 tsp cinnamon
- a pinch of salt
Instructions
- 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.
Coffee Cake Batter
- Preheat the oven to 350 F and line or grease an 8x8 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.
- In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, and eggs.
- Gently combine the wet and dry ingredients together with a spatula.
- Pour the cake batter into an 8x8 parchment-paper-lined baking dish then layer cinnamon sugar crumbles on top (Use your hands to combine smaller crumbles together to create larger pieces).
- Bake for 23 - 27 minutes or until a toothpick comes out clean.
- Allow the coffee cake to cool on a cooling rack. Slice and enjoy it!
Notes
Tips: Do not overmix the coffee cake batter. Or it will result in a tougher and less fluffy texture.
Nutrition
Serving: 1g | Calories: 295kcal | Carbohydrates: 16g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Cholesterol: 47mg | Sodium: 136mg | Fiber: 3g | Sugar: 12g