Description
Next time you’re serving up some piping hot coffee, consider making this cinnamon coffee cake. Your guests won’t believe that it’s free of wheat flour, cane sugar and butter!
Ingredients
Scale
Cake:
- 2 tablespoons coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- ½ cup coconut milk
- 1½ cup almond flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Topping:
- ½ cup almond flour
- 1½ tablespoons coconut oil
- 1 tablespoon maple syrup
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 F.
- Grease an 8×8 baking dish or loaf pan and set aside.
- Melt the coconut oil in a saucepan over low heat.
- Stir coconut oil, egg, vanilla, maple syrup and coconut milk together in a bowl.
- In a small bowl, combine almond flour, cinnamon, baking powder and sea salt.
- Add dry ingredients to wet and stir until smooth.
- Pour into an 8×8 baking dish or loaf pan.
- In a small bowl, mix the remaining almond flour, coconut oil, maple syrup and cinnamon for the topping.
- Crumble the topping over the cake.
- Bake for 50 minutes for the loaf pan version. If using an 8×8 pan, aim for 45 minutes.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1-inch slice
- Calories: 107
- Sugar: 8.8g
- Sodium: 125mg
- Fat: 7.7g
- Saturated Fat: 6.4g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 10.3g
- Fiber: 0.5g
- Protein: 0.9g
- Cholesterol: 16mg