Almond Coffee Cake
Serves
12
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
For the cake:
3 eggs, room temperature
3 tbsp. almond milk, unsweetened, room temperature
4 tbsp. coconut oil, melted
2 tsp. vanilla extract
⅓ cup coconut sugar
2 cups (240g) almond flour
4 tbsp. cornstarch
1 tbsp. baking powder
3 eggs, room temperature
3 tbsp. almond milk, unsweetened, room temperature
4 tbsp. coconut oil, melted
2 tsp. vanilla extract
⅓ cup coconut sugar
2 cups (240g) almond flour
4 tbsp. cornstarch
1 tbsp. baking powder
For the crumble:
1 cup oat flour
2 tbsp. coconut oil melted
3 tbsp. coconut sugar
1 tsp. cinnamon
1 tsp. vanilla extract
1 cup oat flour
2 tbsp. coconut oil melted
3 tbsp. coconut sugar
1 tsp. cinnamon
1 tsp. vanilla extract
Nutrition
(Per Serving)
Calories
219
Fats
16 g
Protein
7 g
Carbs
14 g
Instructions
- Preheat the oven to 350°F (170°C). Line a 8x8 inch baking tray with baking paper.
- In a bowl, whisk together the eggs, almond milk, coconut oil, vanilla, and coconut sugar. Add in the almond flour, cornstarch and baking powder. Mix until combined.
- Press the batter into the baking tray and make the crumble topping. Combine the crumble ingredients in a small mixing bowl until crumbly. Sprinkle the topping evenly over the batter in the baking dish.
- Bake for around 35 minutes in the oven, until a toothpick comes out clean. Allow to cool completely before slicing.
- Store the cake in an airtight container on the kitchen top for a couple of days.