It’s always near the holidays that I get into a baking mood. With Easter Sunday around the corner, I wanted to create a recipe perfect to bring to brunch. To get some inspiration I started asking friends, family, co-workers and facebook what they usually eat during their celebrations. Coffee cake caught my eye. I LOVE coffee cake! I can’t believe I haven’t developed a recipe before now, but I’m so glad I finally have one. This cake pairs perfectly with a cup of coffee and loved ones.

The Recipe

For this recipe, you will need coconut flour, arrowroot flour (also called arrowroot starch), baking powder, baking soda, salt, vanilla, eggs, butter or coconut oil, honey, and a milk of choice. For the streusel topping, you will need butter or coconut oil,  date sugar, cinnamon, a little more coconut flour, and if you can eat them, chopped nuts.

First up, preheat your oven to 350 degrees. Then place parchment paper in the bottom of your baking dish and lightly butter the sides. I used a 9 in springform pan, but an 8×8 glass pyrex baking dish works as well. In a large bowl, mix all the dry ingredients for the cake together. In a medium sized bowl, mix together all the wet ingredients for the cake. Slowly add wet ingredients to the dry ingredients and mix well. Pour into your baking dish and bake for 20 minutes. While the cake is baking, mix together your streusel topping and set aside. After 20 minutes take the cake out of the oven and crumble the topping evenly over the cake then bake another 8-15 minutes. (Oven temperatures vary. I baked mine a total of 30 minutes.) Remove from the oven and let cool 30 minutes. If needed, use a fork to spread the topping evenly over cake right after removing from the oven.

Products Used In This Recipe

What are your thoughts on this recipe? Leave your comments below! I’d love to hear them.

Coffee Cake (Gluten and Grain Free)

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Servings 10 slices

Ingredients

  

• 1/2 cup coconut flour
• 1/2 cup arrowroot starch
• 2 tsp aluminum free, grain free baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/3 cup butter or coconut oil
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup full fat coconut milk or milk of choice
• Struesel Topping
• 1/4 cup butter or coconut oil
• 1 tsp coconut flour
• 3 tbsp date sugar
• 2 tsp cinnamon powder
• 1 cup chopped nuts optional

Instructions

 

• Preheat your oven to 350 degrees.
• Then place parchment paper in the bottom of your baking dish and lightly butter the sides.
• In a large bowl, mix all the dry ingredients for the cake together.
• In a medium sized bowl, mix together all the wet ingredients for the cake. Slowly add wet ingredients to the dry ingredients and mix well.
• Pour into your baking dish and bake for 20 minutes.
• While the cake is baking, mix together your streusel topping and set aside. After 20 minutes take the cake out of the oven and crumble the topping evenly over the cake then bake another 8-15 minutes.
• Remove from the oven and let cool 30 minutes. If needed, use a fork to spread the topping evenly over cake right after removing from the oven.