This coffee cake is PERFECT for any occasion. I made it for Mother’s day which is this weekend and I know it will put a smile on everyone’s faces! It is gluten-free, dairy-free, refined sugar free, yeast free and is also so fluffy, soft, moist, flavourful and easy to make!
*Recipe makes 2 loaves*
- 1.5 cups blanched almond flour
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 3.5 tsp ground ceylon cinnamon
- 1/2 cup solid coconut oil solid or ghee
- 6 large eggs
- 1/2 cup full fat coconut milk
- 2 Tbsp lemon juice
- 6 Tbsp coconut oil melted and cooled
- 2/3 cup organic coconut sugar
- 2/3 cup maple syrup
- 2 tsp vanilla bean
- 4 cups blanched almond flour
- 1/2 cup arrowroot starch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 5 tsp ground ceylon cinnamon
- 2/3 cups Ecoideas Coconut Icing Sugar
- 4 tbsp arrowroot starch
- 1 tsp ceylon cinnamon
- 6 tsp coconut milk
- Pinch of sea salt
Preheat your oven to 350 degrees and grease 2 loaf pans with coconut oil and line with parchment paper along the bottom and sides.
Place all ingredients for the crumb topping in a bowl and combine using a fork until a coarse crumbly mixture forms. Place in the fridge until ready to use.
Prepare the Cake:
- Add all the wet ingredients to a bowl and whisk well until smooth and combined.
Add in the dry ingreidents into the wet using a spoon or spatula until well combined.
Transfer the batter to the prepared cake pans (the batter will be a bit thick and sticky). Spread it out evenly in the pan, then sprinkle the crumb topping evenly on the tops of the cakes.
Bake approx 30 minutes or until a knife comes out clean from the center.
Allow the cakes to cool on a wire rack about 20 mins, then drizzle with cinnamon icing if desired (see Below). Enjoy!
Preparing the Icing:
Add the coconut icing sugar and arrowroot starch in a bowl and whisk until clumps are gone. Add in the remaining ingredients mixing well until smooth. If it is too runny, add more sugar but if it is too sticky, add a bit more coconut milk until desired consistency is reached.