My husband loves coffee cake. And what’s not to love? Moist, cinnamon-crumble-topped cake…for breakfast?
Of course, most versions have way too much sugar in them. And most are made with grains. Which means they’re not even kind of GAPS-friendly, and we’re trying to ease our way back onto GAPS now, with my husband aiming to do intro before long (you know, after baby…). Why not start out by making one of his favorite treats in a way that he can eat?
And it is yummy. The kids begged for seconds, and thirds…. It’s extremely moist, basically falling apart. But it is delicious!
- 1/4 c. coconut oil
- 1/4 c. honey
- 1 egg
- 1 tsp. vanilla
- 1/2 c. milk (coconut or raw)
- 1 1/2 c. almond flour
- 1 tsp. cinnamon
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 – 3/4 c. almond flour
- 1 1/2 tbsp. coconut oil
- 1 tbsp. honey
- 2 tsp. cinnamon
Preheat oven to 350. Cream coconut oil and honey together in a medium glass bowl. Stir in egg and vanilla. In a small glass bowl, combine almond flour, cinnamon, baking powder, and sea salt; stir to combine. Add dry ingredients to wet along with milk, and stir until smooth. Pour into an 8×8 or 11×7 baking pan. In a small glass bowl (use the same one you mixed the dry ingredients in), mix the almond flour, coconut oil, honey, and cinnamon for topping. Using the larger amount of almond flour will make it more crumbly and less “wet.” Spread the topping over the cake. Bake for 20 – 25 minutes, until a toothpick inserted in the center comes out clean.
Yummy! We served it with bacon and eggs for a nice brunch. 🙂 Sorry for the poor picture, all the rest was eaten before I could take one!
I just took this out of the oven… YUM!!!!!!!!!!!! Thanks for the recipe 🙂
I made this today. I had to bake it for about double the time to get the middle to cook through and even then I thought it wasn’t done all the way. But now I just saw your comment about how moist it was and practically falling apart – so I guess it turned out right. It was very tasty though. I took some to my neighbor for her birthday.
Complete failure. Can not get middle of cake to rise. Almost as if topping is too heavy. Have cooked for almost double length of time recommended and still not done.
This was great! I read and re-read the recipe based on the comments above.
– I used the 3/4 cup of almond flour for the topping
– I used an 11×7 pan and lined with parchment paper and lightly coated it with coconut oil.
– I used the convection mode of my oven, baked it at 350 for 25 minutes
It turned out perfectly and tastes almost exactly like the gluten coffee cake my mom bakes. It is a bit flat just because I used the larger pan but the texture and flavour are excellent.
Thanks for the recipe!
I am a gluten free baker and bake grainless all the time. This recipe did not work for me either. The middle of the the cake is not cooked through and the outside is overdone. First thing I noticed was there was only one egg needed for this recipe, where I usually need 2-4 to make it work. Bummer! Wish I had gotten the recipe from this page originally so I would have seen these comments. 🙁
What can I use instead of almond meal. I am allergic to almonds and the recipes look so yummy!
You could try cashew meal Roberta!
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