Alright, coffee lovers, gather ‘round! I’ve got the ultimate Grain-Free Coffee Cake with Streusel Topping recipe that’s going to knock your socks off. This cake is decadently moist and topped with a crumbly, sweet streusel that makes every bite a pure delight. It’s like having a little piece of Portland magic right on your plate.
Now, I’m not one to share my cake (ever), but this one’s an exception. I enjoy a slice of this heavenly coffee cake after my shift at Keeper Coffee, paired with our finest brew. Imagine: a rainy Portland afternoon, the aroma of freshly brewed coffee, and a warm slice of this cake. Absolute bliss.
Servings: 8
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Cuisine: American
Ingredients
Cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 4 large eggs
- 1/2 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Streusel Topping:
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/4 cup chopped pecans (optional)
- 1/4 cup coconut oil, melted
- 1 tsp cinnamon
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9-inch round cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry cake ingredients: In a large mixing bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt.
- Mix wet cake ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 4 large eggs, 1/2 cup almond milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine cake batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Prepare streusel topping: In a small bowl, mix 1/2 cup almond flour, 1/4 cup coconut flour, 1/4 cup coconut sugar, 1/4 cup chopped pecans (if using), 1/4 cup melted coconut oil, and 1 tsp cinnamon until crumbly.
- Assemble cake: Pour the batter into the greased cake pan, smoothing the top with your spatula. Sprinkle the streusel topping evenly over the batter.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 29g
- Saturated Fat: 12g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 8g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 10%
- Vitamin E: 15%
- Magnesium: 20%
- Potassium: 6%
There you have it, folks! Whip up this Grain-Free Coffee Cake with Streusel Topping, keep it all to yourself, and enjoy every glorious bite. You’ve earned it.
Grain-Free Coffee Cake with Streusel Topping
I’ve got the ultimate Grain-Free Coffee Cake with Streusel Topping recipe that’s going to knock your socks off. This cake is decadently moist and topped with a crumbly, sweet streusel that makes every bite a pure delight. It’s like having a little piece of Portland magic right on your plate.Now, I’m not one to share my cake (ever), but this one’s an exception. I enjoy a slice of this heavenly coffee cake after my shift at Keeper Coffee, paired with our finest brew. Imagine: a rainy Portland afternoon, the aroma of freshly brewed coffee, and a warm slice of this cake. Absolute bliss.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 4 large eggs
- 1/2 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry cake ingredients: In a large mixing bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt.
- Mix wet cake ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 4 large eggs, 1/2 cup almond milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine cake batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Prepare streusel topping: In a small bowl, mix 1/2 cup almond flour, 1/4 cup coconut flour, 1/4 cup coconut sugar, 1/4 cup chopped pecans (if using), 1/4 cup melted coconut oil, and 1 tsp cinnamon until crumbly.
- Assemble cake: Pour the batter into the greased cake pan, smoothing the top with your spatula. Sprinkle the streusel topping evenly over the batter.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Notes
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 29g
- Saturated Fat: 12g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 8g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 10%
- Vitamin E: 15%
- Magnesium: 20%
- Potassium: 6%
