Blackberry Coffee Cake {Almond Flour}

5 stars (1 review)

Cake for breakfast? This moist, fluffy, and tangy blackberry coffee cake is the perfect pairing for your morning coffee.

Prep Time10

Cook Time35

Additional Time45

Total Time1 30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 381kcal

Wash and dry lemon and the blackberries
Zest the lemon and squeeze the lemon juice using your hands or a citrius juicer.

In a small bowl, mix together the almond flour, coconut oil, coconut sugar*, and 1 tsp lemon zest 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 8x8 baking dish.
In a separate bowl, mix together the wet ingredients: coconut oil, eggs, maple syrup, vanilla, apple cider vinegar and lemon juice.
Gently combine the wet and dry ingredients together with a spatula.
Toss and coat the blackberries in 1-2 tbsp tapioca flour to prevent them from sinking to the bottom of the cake
Gently fold the blackberries and the rest of the lemon zest into the cake batter.
Pour the cake batter into the baking dish and then layer the crumbles on top (use your hands to combine smaller crumbles together to create larger pieces).
Bake for 30 - 32 minutes or until a toothpick comes out clean.
Allow the coffee cake to cool on a cooling rack. Drizzle some melted coconut butter with maple syrup. **
Slice and enjoy it!

* For a Keto Coffee Cake option, use keto-compliant granular sugar to replace coconut sugar.