Break out the apron and preheat the oven, it’s time to bake! Coffee cake is one of those timeless recipes that never seems to go out of style. Delicious for breakfast paired with coffee or tea, and perfect for any special occasion – this almond coffee cake is sure to please even the pickiest eater. This easy-to-follow recipe gives you all of the tips and tricks to creating a moist, flavorful morning treat perfect for sharing!
Recipe
Serves 12
For the cake:
3 eggs, room temperature
3 tbsp. almond milk, unsweetened, room temperature
4 tbsp. coconut oil, melted
2 tsp. vanilla extract
⅓ cup coconut sugar
2 cups almond flour
4 tbsp. arrowroot
1 tbsp. baking powder
For the crumble:
1 cup oat flour
2 tbsp. coconut oil melted
3 tbsp. coconut sugar
1 tsp. cinnamon
1 tsp. vanilla extract
How to Prepare
Preheat the oven to 350°F. Line a 8×8 inch baking tray with baking paper.
In a bowl, whisk together the eggs, almond milk, coconut oil, vanilla, and coconut sugar. Add in the almond flour, arrowroot and baking powder. Mix until combined.
Press the batter into the baking tray and make the crumble topping. Combine the crumble ingredients in a small mixing bowl until crumbly. Sprinkle the topping evenly over the batter in the baking dish.
Bake for around 35 minutes in the oven, until a toothpick comes out clean. Allow to cool completely before slicing.
Store the cake in an airtight container on the kitchen top for a couple of days.
