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Cinnamon Coffee Cake

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This is a grain free recipe From the Gluten-Free Almond Flour Cookbook

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Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/4 teas sea salt
  • 1/2 teas baking soda
  • 1/4 cup walnuts, coarsely chopped
  • 1/2 cup dried currants
  • 1/4 cup grapeseed oil
  • 1/4 cup agave nectar
  • 2 large eggs
  • Topping
  • 2 tbls ground cinnamon
  • 2 tbls grapeseed oil
  • 1/4 cup agave nectar
  • 1/2 cup sliced almonds

Details

Preparation

Step 1

Preheat the oven to 350 F. Grease an 8 inch square baking dish with grapeseed oil and dust with almond flour.
To make the cake, combine the almond flour, salt, baking soda, walnuts, and currants in a large bowl. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Spread the batter in the baking dish.
To make the topping, combine the cinnamon, grapeseed oil, agave nectar, and almonds in a bowl. Sprinkle the topping over the cake batter.
Bake for 25 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.

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