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This coffee cake is gluten-free because it uses almond flour, cassava flour, and oat flour! You can sub oat flour for the cassava flour if you don’t have it on hand.
You can throw the recipe together in 15 minutes, then it bakes for 35 minutes. So you’ve got breakfast/snacks meal prepped for the week in under an hour!
Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
Ingredients
Dry:
1 1/4 cups packed almond flour
1/4 cup cassava flour
1 Tbsp baking powder
1/4 tsp salt
Wet:
3 eggs, room temperature
3 Tbsp milk of choice
1/4 cup avocado oil (or melted coconut oil)
2 teaspoons vanilla extract
1/3 cup coconut sugar
Additional:
1/3 cup chopped pecans (optional)
Crumb Topping:
3/4 cup oat flour, spooned and leveled
1/3 cup coconut sugar
2 Tbsp melted coconut oil (or butter or ghee)
1 tsp cinnamon
1 tsp vanilla extract
Instructions
- Preheat oven to 350ºF and line an 8×8 dish with parchment paper.
- Mix together the almond flour, cassava flour, baking soda, and salt.
- In a separate bowl, whisk together the eggs, almond milk, avocado oil, vanilla, and coconut sugar.
- Add the dry ingredients into the wet ingredients and mix to combine. Works best with a spatula. Fold in the chopped pecans.
- Put batter into the prepared baking dish and gently smooth it out. Set aside (do not cook yet).
- Make the crumb topping: combine the ingredients in a small bowl until crumbly.
- Sprinkle the crumb topping evenly over the batter in the baking dish.
- Bake 35 mins. A toothpick will come out clean.
- Allow to completely before slicing.
- Please leave a review if you made this recipe! It helps my website so much, and thank you in advance!
Notes
Store in an airtight container on the kitchen counter for a couple of days or freeze each piece individually and store in the freezer for up to 3 months.
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