Almond Flour Coffee Cake
User Reviews
4.5
Almond Flour Coffee Cake
Description
The Almond Flour Coffee Cake combines almond and tapioca flours with eggs, coconut oil, maple syrup, and vanilla for a moist, slightly dense crumb. Ground cinnamon and baking powder add mild spice and lift. The pecan topping incorporates chopped raw pecans, cinnamon, coconut sugar, coconut oil, and sea salt, creating a sweet, crunchy swirl baked into the cake.
Layering half the batter, topping, and then repeating produces pockets of texture and flavor throughout. Baking first covered with foil, then uncovered, helps the cake set while allowing the topping to brown without burning.
This cake is suitable for serving at breakfast or as a snack with coffee or tea. It keeps well refrigerated for several days, and freezing extends storage for up to three months.
Ingredients
For the Coffee Cake:
- 4 egg large
- 1/3 cup coconut oil melted and cooled
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract pure
- 2 cups almond flour leveled, Super Fine
- 1/2 cup tapioca flour leveled
- 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp salt sea salt
For the Topping:
- 1 cup pecans chopped, raw
- 2 Tbsp coconut sugar or raw cane sugar
- 3 Tbsp coconut oil
- 2 tsp ground cinnamon
- 1 pinch salt sea salt
Instructions
- Preheat the oven to 350 degrees F. and line an 8”x8” or 9” x 9” baking pan with parchment paper.
- In a mixing bowl, Whisk together the eggs, coconut oil, pure maple syrup, and vanilla extract.
- In a separate mixing bowl, stir together the almond flour, tapioca flour, ground cinnamon, baking powder, and sea salt.
- Add the flour mixture to the mixing bowl with the wet mixture and mix until completely combined.
- Stir together the ingredients for the pecan topping in a small bowl until well combined.
- Pour half of the coffee cake batter into the parchment-lined baking pan and smooth into an even layer. Add half of the cinnamon pecan topping mixture and swirl around. Add the remaining coffee cake batter and smooth into an even layer, followed by the rest of the topping mixture.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cake has set up and appears golden-brown.
- Allow cake to cool completely before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days to maintain freshness.
- You can also freeze the cake in a sealed bag for up to three months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 318kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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