Hey there, chai lovers and cake enthusiasts! If you’re craving something with a bit of spice and everything nice, look no further than this Chai-Spiced Coffee Cake (Gluten-Free). It’s like a warm hug on a rainy Portland day, with flavors that’ll make your taste buds do a happy jig. Seriously, it’s the perfect excuse to take a break and savor a slice—or two.
I whip this up whenever I need a little pick-me-up, especially on those rare sunny mornings in Oregon. The aromatic blend of chai spices is my go-to for a cozy, feel-good treat. Plus, I might not mention it when my friends are around, just so there’s more for me. Trust me, you’ll want to keep this cake all to yourself!
Servings: 8
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Cuisine: American
Ingredients
Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil (melted)
- 1/2 cup almond milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp salt
Topping:
- 1/2 cup chopped pecans or walnuts
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 8-inch round or square cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch pan or line it with parchment paper.
- Prepare Topping: In a small bowl, mix 1/2 cup chopped pecans or walnuts, 1/4 cup coconut sugar, and 1 tsp ground cinnamon. Set aside.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground allspice, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/2 cup almond milk, 3 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until fully combined.
- Assemble: Pour the batter into the prepared pan. Sprinkle the nut and cinnamon topping evenly over the batter.
- Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Nutritional Information (per serving)
- Calories: 270
- Total Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin E: 10%
- Magnesium: 15%
- Iron: 8%
- Calcium: 5%
- Vitamin A: 2%
So there you have it, a cake that’s as comforting as your favorite flannel shirt and just as cozy. Perfect for those moments when you want something special all to yourself (sharing optional, but not recommended). Enjoy!
Chai-Spiced Coffee Cake (Gluten-Free)
Chai-Spiced Coffee Cake (Gluten-Free). It’s like a warm hug on a rainy Portland day, with flavors that'll make your taste buds do a happy jig. Seriously, it’s the perfect excuse to take a break and savor a slice—or two.I whip this up whenever I need a little pick-me-up, especially on those rare sunny mornings in Oregon. The aromatic blend of chai spices is my go-to for a cozy, feel-good treat. Plus, I might not mention it when my friends are around, just so there's more for me. Trust me, you'll want to keep this cake all to yourself!
Ingredients
- Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
- 1/2 cup almond milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp salt
- Topping:
- 1/2 cup chopped pecans or walnuts
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch pan or line it with parchment paper.
- Prepare Topping: In a small bowl, mix 1/2 cup chopped pecans or walnuts, 1/4 cup coconut sugar, and 1 tsp ground cinnamon. Set aside.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground allspice, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/2 cup almond milk, 3 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until fully combined.
- Assemble: Pour the batter into the prepared pan. Sprinkle the nut and cinnamon topping evenly over the batter.
- Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
Nutritional Information (per serving)
- Calories: 270
- Total Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin E: 10%
- Magnesium: 15%
- Iron: 8%
- Calcium: 5%
- Vitamin A: 2%
