I love coffee cake! I was never really been sure why it’s called “coffee cake” since it doesn’t have coffee in it, but then I realized: it goes amazing with coffee! You could eat this as a breakfast or a dessert–I’ve cut down the amount of maple syrup before to 3/4 cup and served for breakfast, and it was a big hit!
Just be careful–this stuff is addicting! =)
Recipe: Grain Free Cinnamon Coffee Cake
5 cups almond flour
1/2 tsp salt
1 tsp baking soda
1 TBSP cinnamon
1 cup refrigerated, canned coconut milk (make sure it’s stirred up)
1 cup pure maple syrup
For the swirl:
3 TBSP cinnamon
5 TBSP pure maple syrup
3 TBSP coconut oil
Preheat oven to 350 degrees and grease a 9 x 13 pan with coconut oil. In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk and 1 cup maple syrup. Add to dry ingredients and stir until combined. Pour into greased pan (it will be thick and may need to be “spread” into the pan). In a small bowl, heat together the cinnamon, maple syrup and coconut oil until warm. Spoon over cake mixture and then take a butter knife and “swirl” the swirl mixture through the cake (going in a up-and-down motion). Bake in oven for 25-30 minutes, or until toothpick inserted comes out clean. Let cool for 10 minutes before serving.