This coffee cake has no real sugar, no diary, and of course no gluten!
Cinnamon Almond Coffee Cake
Cake:
1/4 C coconut oil
1/4 C honey
1 egg
1 t vanilla
1/2 C coconut milk
1 C GF All Purpose Flour- use your fave, mine is Sarah's
1/2 C almond meal- I just ground some almonds up in my Vitamix
1 t cinnamon
2 t baking powder
1/2 t sea salt
Topping:
1/2 C almond meal
2 T GF All Purpose Flour
1 1/2 T coconut oil
1 T honey
2 t Cinnamon
Preheat oven to 350. Stir coconut oil, egg, vanilla and honey together in a bowl. In a small bowl, combine almond meal, flour, cinnamon, baking powder, and sea salt. Add dry ingredients to wet along with milk, and stir until smooth. Pour into an 8×8 baking pan. In a small bowl mix the topping ingredients. Spread the topping over the cake then kinda swirl it around with a knife to get it mixed in a bit. Bake for 20 – 25 minutes.
You can find the original recipe here. The only thing I changed was the flour, I didn't have any almond flour... and I really wanted this coffee cake so I made it work!
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