Delicious Almond Flour Coffee Cake

Almond flour coffee cake is a gluten-free, vanilla cake with a cinnamon filling ribbon and nutty crumble. I love to make almond flour coffee cake for breakfast, as a snack, and for special occasions.

I started this recipe from the Sourdough Coffee Cake recipe from Farmhouse on Boone. This blog is one of my go-to places for recipes. Recently Thomas and I chose to go back onto a “GAPS-ish” diet. While we are really loving the way we feel, and I am loving the way my skin is healing, there are some treats that we now need new recipes for. To be fair, I’m the one who needs a new coffee cake recipe. Thomas would almost just as easily only eat meat and vegetables. Mama needs carbs and some suga, you know?

Who doesn’t love coffee cake? You better not have raised your hand if you’re reading this recipe! Just kidding. But seriously we love coffee cake in our family – particularly my dad and I. I mean it is essentially a cinnamon sugar cake, so what’s not to love?

I prefer coffee cakes that have the cinnamon in a ribbon and crumble rather than mixed into the cake batter. This almond flour coffee cake gives you that cinnamon filling in a homemade treat.

Almond Flour Coffee Cake Tips

• I used date powder in this almond flour coffee cake to make it sugar free. I have also made it with sucanat for a lower sugar option, and of course it would taste great with sugar or brown sugar.
• If your date powder has clumped and you want to even out the texture easily you can run it through a coffee grinder to powder the sweetener (wipe it out with a dry cloth first, unless you want coffee flavor). You can also use this trick if you are baking with sucanat, maple syrup crystals, or honey crystals too!
• The first time I made this almond flour coffee cake I didn’t put nuts in the topping. It was good, but I found the texture to be pretty monochromatic. Wheat flour clumps better in the crumble than the almond flour does, so I would recommend you keep the nuts in this recipe with the almond flour. Unless you’re some sort of coffee cake purist or something, then you can just leave 😛

Tools you may need:

9×9 Baking dish or pie plate

Measuring cups and spoons

Mixing bowls

Ingredients

Cake:
2 cups almond flour
1/2 tsp baking soda
1/4 cup butter
1/3 cup date powder
1/3 cup honey
1/3 cup milk
1 tsp vanilla
3 large eggs

Cinnamon filling:
1/4 cup date powder
2 tsp cinnamon

Crumb topping:
1/4 cup butter, softened
1/2 cup date powder
1 Tbs cinnamon
1/3 cup almond flour
1/2 cup chopped pecans

How To Make Almond Flour Coffee Cake

Preheat the oven to 325° F and grease a 9×9 inch baking pan or pie plate.

In a small bowl combine cinnamon filling ingredients. Set aside.

In another small bowl combine crumb topping ingredients. Set aside.

In a medium bowl combine cake ingredients and stir until thoroughly mixed.

Place half of the cake mixture into the baking dish. Sprinkle the cinnamon filling evenly over the cake mixture. Spread the remaining batter over the cinnamon filling, then top with the crumb topping mixture.

Bake for 40-45 minutes or until a knife inserted in the center comes out clean.

Serve hot after about 10 minutes, or allow to cool.

Storage

Store covered for up to three or four days. You can also store in the refrigerator for five to six days, or freeze for up to two months.

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