Classic coffee cake (grain and dairy free)
this cake is better than Starbucks; not st all dry— Plus free of grains and refined sugar!
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
Tried this recipe?Let us know how it was!