Buy Now →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
Units
Scale
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.
Find it online: https://homecookedliving.com/coffee-cake/
