Classic coffee cake (grain and dairy free)
A Starbucks-Inspired treat
Imagine starting your day with a slice of warm, crumbly coffee cake just like the one you can get at Starbucks—but better because it’s both grain-free and dairy-free. This coffee cake is going to become your new favorite treat, perfect for breakfast, dessert, or any time in between. It’s moist, flavorful, and topped with a deliciously sweet crumble that will make your coffee or breakfast time extra special.
Why This Coffee Cake Will Change Your Life
Not only does this recipe cater to those with grain and dairy sensitivities, but it also promises all the indulgent taste of a traditional coffee cake without the usual ingredients that can cause discomfort. Whether you’re serving it up for a family breakfast or bringing it to a brunch potluck, it’s bound to disappear quickly!
Ingredient Highlights:
• Almond and Coconut Flours: These gluten-free alternatives to wheat flour provide a perfect base for the cake, ensuring it’s moist and tender while keeping it grain-free. • Tapioca Starch: Helps to bind the ingredients and adds a light, fluffy texture to the cake. • Pure Maple Syrup and Coconut Sugar: Natural sweeteners that offer a rich depth of flavor without the spike in blood sugar caused by refined sugars. • Coconut Milk and Apple Cider Vinegar: A dairy-free substitute for buttermilk, this combination brings slight tanginess and contributes to the cake’s soft, tender crumb. • Cinnamon and Coconut Oil Crumble: The sweet and spicy crumble adds a delightful texture and flavor contrast that takes this cake from ordinary to extraordinary. • Coconut Butter Glaze: Drizzled on top, this glaze made with melted coconut butter, coconut milk, and maple syrup provides the perfect sweet finishing touch.
Classic coffee cake (grain and dairy free)
Ingredients
Cake:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup tapioca starch
- 1.5 tsp baking powder
- Dash of salt
- 1/4 cup pure maple syrup
- 1/3 cup raw cane sugar or coconut sugar
- 1/2 cup plus 2 tbsp coconut milk mixed with 1 tsp apple cider vinegar or lemon juice
- 2 eggs plus 1 egg yolk
- 2 tsp vanilla extract
Crumble Topping:
- 1/4 c tapioca st arch
- 1/2 cup almond flour
- 2-3 tbsp refined coconut oil, Melted
- 1/3 cup coconut sugar, xylitol, or monk fruit sugar
2 tsp cinnamon
- Glaze:
- 3 tbsp coconut butter or Mac coconut butter, measured melted
- 4-5 tbsp coconut milk, full fat
- 1/4 cup maple syrup
Instructions
Prep:
- Preheat your oven to 350°F (175°C) and line an 8 or 9-inch square brownie pan with parchment paper. Alternatively, oil a pre portioned brownie pan.
Mix batter
- Mix lemon juice and coconut milk and set aside to thicken: In a large bowl, whisk flours, salt, baking powder, and sugar. Stir in thickened milk, eggs, yolk, and maple syrup and combine well.
Crumble Topping:
- Prepare by stirring together coconut oil, flour, sugar, and cinnamon in a small bowl.
Assemble:
- Pour half the batter into the pan, top with half the crumble, then spread the remaining batter and top with the remaining crumble.
Bake:
- 30 minutes or until the top has set. Check sooner if you’re using a pre-cut brownie pan., as the individual slices do cook faster.
Glaze:
- Drizzle with glaze while cake is still warm. Cut into slices
