Almond Coffee Cake

Published: 01/08/2022

Makes 12

Prep: 10 Mins

Cook: 35 Mins

NUTRITION PER SERVING:

219 Kcal

19g Fats

14g Carbs

7g Protein

INGREDIENTS:

For the cake:

3 eggs, room temperature

3 tbsp. almond milk, unsweetened, room temperature

4 tbsp. coconut oil, melted

2 tsp. vanilla extract

⅓ cup coconut sugar

2 cups (240g) almond flour

4 tbsp. cornstarch

1 tbsp. baking powder

For the crumble:

1 cup oat flour

2 tbsp. coconut oil melted

3 tbsp. coconut sugar

1 tsp. cinnamon

1 tsp. vanilla extract

METHOD:

1. Preheat the oven to 170°C. Line a 8x8 inch baking tray with baking paper.

2. In a bowl, whisk together the eggs, almond milk, coconut oil, vanilla, and coconut sugar. Add in the almond flour, corn-starch and baking powder. Mix until combined.

3. Press the batter into the baking tray and make the crumble topping. Combine the crumble ingredients in a small mixing bowl until crumbly. Sprinkle the topping evenly over the batter in the baking dish.

4. Bake for around 35 minutes in the oven, until a toothpick comes out clean. Allow to cool completely before slicing.

5. Store the cake in an airtight container on the kitchen top for a couple of days.