Coffee cake, anyone?
This sweet treat with benefits is made with naturally gluten-free almond and tapioca flour, a cinnamon sugar crumble topping and immunity coffee boosted with boosted with probiotics, ginger, zinc and maitake mushroom.
Coffee cake for breakfast, snack or dessert
As a coffee lover and lover of sweets, this is a dream sweet treat indulgence. Standard coffee cake is made with refined flour which strips the natural nutrition plus loads of added sugar which make this sweet treat more of a once-in-a-while indulgence rather than diet mainstay.
This recipe adds a nutritious twist while making it gluten-free and lower in sugar than your standard coffee cake that you’ll find at your local coffee shop.
Ingredients used to make this coffee cake:
Blanched almond flour: If you follow my recipes, you know that blanched almond flour is my go-to for gluten-free, grain-free baking that also happens to lower the carbohydrates and increase the protein and healthy fats. This flour takes the place of traditional refined flour without compromising taste.
Tapioca flour: Also a gluten-free flour, the adds similar texture to this coffee cake reminiscent of the kind you enjoy at the coffee shop.
Cinnamon: This naturally sweet spice is a must for this recipe that complements the coffee flavor of the dessert.
Coconut sugar: While coconut sugar adds sweetness as refined sugar would, I like using this alternative to add trace vitamins and minerals as well.
Coconut oil: A naturally sweeter oil, I love using this is baked goods to enhance the natural sweetness without the sugar.
Bare Organics Immunity Coffee: these Keurig compatible pods can be used for more than your morning cup of Joe! Add this coffee boosted with probiotics, ginger, zinc and maitake mushroom to transform this recipe into a dessert with benefits.
Eggs: this helps hold the recipe together!
Let me know on Instagram if you make this recipe!
Healthy Gluten-Free Coffee Cake
- 2 cups almond flour, blanched
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 BareOrganics Immunity coffee in 1/4 cup of water
- 2 egggs
- 1/2 cup blanched almond flour,
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 3 tbsp coconut oil
- Preheat oven to 350 F.
- Mix together cake ingredients until uniform and pour batter into a lined or pre-greased 8 x 8 baking pan.
- In a bowl, mix together topping ingredients and crumble on top of the cake. Bake for 28-33 minutes or until a toothpick comes out clean when inserted into the center.