Description
A delightful gluten-free coffee cake infused with cinnamon, perfect for breakfast or anytime you crave something sweet.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup coconut sugar
- ½ cup unsweetened applesauce
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, salt, and coconut sugar.
- In another bowl, whisk together the unsweetened applesauce, eggs, and vanilla extract.
- Combine the wet and dry ingredients, stirring until there are no dry spots.
- Pour half of the batter into the prepared baking dish and sprinkle walnuts (if using) on top. Add the rest of the batter, smoothing it out and swirling the top with a knife.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
Notes
Serve warm or at room temperature. For an extra touch, dust with powdered sugar or serve with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg