Cinnamon Coffee Cake

Servings: 0

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



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.