Mocha Coffee Cake {with Almond Flour}
This soft and moist Mocha Coffee Cake with crumble topping is packed with espresso and chocolate spices. Perfect to pair with your morning coffee or any time of the day.,
Servings: 9
Ingredients
Crumble Topping
- 1 cup almond flour packed
- 1/3 cup coconut oil melted
- 1/3 cup coconut sugar
- 1 tsp ground coffee or espresso powder
Coffee Cake
- 3 eggs
- 2 cups almond flour packed
- 1/4 cup tapioca flour
- 1/2 cup maple syrup
- 1/3 cup coconut oil melted and cooled
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- 1 tbsp espresso powder
- 3 tbsp cocoa powder
- 1 pinch salt
Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp mocha
- 1-2 tbsp milk *or more to reach desired consistency
Instructions
Crumble Topping
- In a small bowl, mix together the almond flour, coconut oil, coconut sugar, and espresso powder for the crumble topping.
- Store the crumble mixture in the fridge while you’re preparing the coffee cake batter.
Coffee Cake
- 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, cocoa and espresso powder, and salt until there are no clumps.
- In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, eggs, and apple cider vinegar.
- Gently combine the wet and dry ingredients together with a spatula.
- Pour the cake batter into an 8×8 parchment-paper-lined baking dish then layer espresso 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!
Nutrition
Serving: 1g