Description
A wholesome and delicious Healthy Coffee Cake made with almond flour and natural sweeteners. This low-carb, gluten-free recipe features a moist base infused with cinnamon and vanilla, topped with a crunchy coconut oil crumble. Perfect for breakfast or a nutritious snack, it combines wholesome ingredients without sacrificing flavor.
Ingredients
Cake Batter
- 2 cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 4 eggs (room temperature)
- ⅔ cup maple syrup
- 1½ tsp vanilla extract
- ½ cup Greek yogurt
Crumble Topping
- ⅓ cup coconut sugar
- ⅔ cup almond flour
- 1½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ¼ cup melted coconut oil
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper and set it aside to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, and fine sea salt until well combined. This ensures even distribution of the leavening agents.
- Add Wet Ingredients: Stir in the eggs, maple syrup, and vanilla extract into the dry mixture. Mix thoroughly until the batter is smooth and uniform.
- Incorporate Greek Yogurt: Gently fold the Greek yogurt into the batter to retain moisture and a tender texture.
- Prepare Crumble Topping: In a small bowl, combine the coconut sugar, almond flour, ground cinnamon, fine sea salt, and melted coconut oil. Use your fingers to mix until the mixture resembles a sandy texture.
- Assemble and Bake: Pour the batter into the prepared baking dish. Evenly sprinkle the crumble topping over the batter. Place the dish in the oven to bake.
- Baking Time and Check: Bake for around 35 to 45 minutes. Check at 35 minutes by inserting a toothpick in the center; if it comes out clean, the cake is done. If the top starts browning too quickly, cover with foil to prevent over-browning.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve once fully cooled.
Notes
- Room temperature eggs help the batter mix more smoothly.
- Using parchment paper simplifies removal and cleanup.
- Covering with foil midway can prevent excessive browning of the topping.
- Make sure to cool the cake completely for best slicing results.
- This cake is best stored in an airtight container for up to 3 days or refrigerated for up to a week.