I don’t know about you, but, if someone offers me coffee cake, I expect at least coffee-flavoured sponge, or, coffee-flavoured icing. However, coffee cake just means it’s a cake traditionally served with coffee.
Personally, any sort of cake goes with any sort of beverage, if you ask me!
I found a new (to me) healthy recipe for said coffee accompaniment so thought I’d share it with you as it worked out OK and tasted great 🙂
This is gluten-free, dairy-free, and, refined-sugar-free and I discovered it on the Dr Axe – food is medicine site:
The only change I made to this was using almond milk rather than coconut as I always have some on hand for my cereal.
I keep reading good things about cinnamon and that’s where the flavour comes from in this cake. It’s all good, and, a delicious healthy treat!
All the family liked it too and they normally don’t enjoy my ‘alternative’ bakes!
Gluten-Free Coffee Cake
- 2 tablespoons coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup honey
- ½ cup coconut milk
- 1½ cup almond flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup almond flour
- 1½ tablespoons coconut oil
- 1 tablespoon honey
- 2 teaspoons cinnamon
- Preheat oven to 350 F.
- Grease an 8×8 baking dish or loaf pan and set aside.
- Stir coconut oil, egg, vanilla, honey 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, honey and cinnamon for the topping.
- Crumble the topping over the cake.
- Bake for 45–50 minutes.