Healthy Gluten-Free Dairy-Free Coffee Cake
Healthy Gluten-Free Dairy-Free Coffee Cake
Ingredients
For the Cake Batter (Dry Ingredients)
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the Cake Batter (Wet Ingredients)
- 5.3 ounces dairy-free Greek yogurt, (one single-serving container)
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
For the Crumb Topping
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons avocado oil
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the almond flour, baking powder, baking soda, 1 teaspoon of cinnamon, and salt for the cake batter dry ingredients. Whisk well to ensure all ingredients are evenly distributed. Set aside.
⏱️ 3 min
- 3
Fill a small bowl with warm water and carefully place the two eggs in it. Let them sit for 3 minutes to bring them closer to room temperature. This helps with emulsification and creates a lighter cake.
⏱️ 3 min
- 4
In a large bowl, add the dairy-free Greek yogurt, maple syrup, avocado oil, and vanilla extract. Crack the two room-temperature eggs into this bowl. Whisk the wet ingredients until the mixture is nice and smooth and well combined.
⏱️ 4 min
- 5
Pour the prepared dry ingredients into the wet ingredients. Stir gently with a spatula or wooden spoon until a thick batter forms. Be careful not to overmix; just combine until no dry streaks remain.
⏱️ 2 min
- 6
In a separate small bowl, combine the almond flour, coconut sugar, 1/2 teaspoon of cinnamon, and avocado oil for the crumb topping. Use a fork or your fingertips to mix these ingredients until a crumbly texture is achieved.
⏱️ 3 min
- 7
Pour half of the cake batter into the prepared baking pan, spreading it evenly. Sprinkle about half of the crumb mixture over this layer of batter. Carefully add the remaining cake batter on top of the crumb layer, spreading it gently to cover. Finally, top it off with the rest of the crumb mixture.
⏱️ 3 min
- 8
Place the assembled cake in the preheated oven and bake for 40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 40 min•🌡️ 350
- 9
Once baked, remove the coffee cake from the oven. Let it cool in the pan for at least 10-15 minutes before lifting it out using the parchment paper overhang. Cut into servings and enjoy this healthy, gluten-free, grain-free, and dairy-free treat.
Kitchen Tools
Nutrition Facts (per serving)
Healthy Gluten-Free Dairy-Free Coffee Cake
For the Cake Batter (Dry Ingredients)
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the Cake Batter (Wet Ingredients)
- 5.3 ounces dairy-free Greek yogurt, (one single-serving container)
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
For the Crumb Topping
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons avocado oil
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the almond flour, baking powder, baking soda, 1 teaspoon of cinnamon, and salt for the cake batter dry ingredients. Whisk well to ensure all ingredients are evenly distributed. Set aside.
⏱️ 3 min - 3
Fill a small bowl with warm water and carefully place the two eggs in it. Let them sit for 3 minutes to bring them closer to room temperature. This helps with emulsification and creates a lighter cake.
⏱️ 3 min - 4
In a large bowl, add the dairy-free Greek yogurt, maple syrup, avocado oil, and vanilla extract. Crack the two room-temperature eggs into this bowl. Whisk the wet ingredients until the mixture is nice and smooth and well combined.
⏱️ 4 min - 5
Pour the prepared dry ingredients into the wet ingredients. Stir gently with a spatula or wooden spoon until a thick batter forms. Be careful not to overmix; just combine until no dry streaks remain.
⏱️ 2 min - 6
In a separate small bowl, combine the almond flour, coconut sugar, 1/2 teaspoon of cinnamon, and avocado oil for the crumb topping. Use a fork or your fingertips to mix these ingredients until a crumbly texture is achieved.
⏱️ 3 min - 7
Pour half of the cake batter into the prepared baking pan, spreading it evenly. Sprinkle about half of the crumb mixture over this layer of batter. Carefully add the remaining cake batter on top of the crumb layer, spreading it gently to cover. Finally, top it off with the rest of the crumb mixture.
⏱️ 3 min - 8
Place the assembled cake in the preheated oven and bake for 40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 40 min•🌡️ 350 - 9
Once baked, remove the coffee cake from the oven. Let it cool in the pan for at least 10-15 minutes before lifting it out using the parchment paper overhang. Cut into servings and enjoy this healthy, gluten-free, grain-free, and dairy-free treat.