Clean Coffee Cake
Coffee cake of your gluten-free and dairy-free dreams! Plus, I only use coconut sugar as the sweetener in this recipe—woo!
I used to love coffee cake growing up, so having a clean, nutrient-dense recipe is something I've been craving for years.
Ingredients:
For the Cake:
• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup coconut sugar
• ½ cup unsweetened almond milk or any dairy-free milk (I used Nutpods Almond and Coconut Creamer)
• ¼ cup coconut oil, melted
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
For the Streusel Topping:
• ½ cup almond flour
• ¼ cup coconut sugar
• 1 tsp cinnamon
• ¼ cup coconut oil, melted
• ½ cup raw pecans, chopped
Instructions:
1. Preheat the oven to 350°F and lightly grease an 8x8-inch baking pan.
2. Make the coffee cake batter: In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, coconut sugar, and cinnamon.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, eggs, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, mixing until combined.
4. Pour the batter into the prepared baking pan, spreading it evenly.
5. Make the streusel topping: In a small bowl, mix together the almond flour, coconut sugar, cinnamon, melted coconut oil, and chopped pecans. Sprinkle this mixture evenly over the cake batter.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let it cool for 10-15 minutes before serving. Enjoy with your favorite coffee or tea!
8. Optional: For a creamy, sweet drizzle, mix equal parts olive oil and maple syrup in a bowl. Whisk until the mixture achieves a caramel-like texture. Start with ¼ cup of each, and prepare more if needed!
Tip: Store it in the fridge! This will also allow the coconut oil in the streusel topping to harden, giving it a crunchier texture.
✨☕️ Enjoy!!
Be sure to tag @leavingcrumbs in your coffee cake creations!