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Photo of grain-free coffee Cake
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Grain Free Coffee Cake

Course: Breakfast, Snack
Keyword: Breakfast,, Brunch, Dessert, Snacks

Ingredients

For the Cake

  • 2 ½ cups Blanched almond flour
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • ½ tsp ground cinnamon
  • 1 tsp Ground cardamom
  • ½ tsp Vanilla
  • ¼ cup Coconut oil, melted
  • ½ cup Honey, liquified
  • 3 large Eggs room temperature
  • ½ lb Gala apples (peeled, cored, and coarsely chopped)
  • 1 tbsp Lemon juice

For the Cinnamon Swirl

  • 1 tbsp Cinnamon
  • 1 ½ tbsp Coconut oil, melted
  • 2 tbsp Honey

For the Glaze

  • 1 tbsp Coconut oil, softened but not melted
  • ½ tbsp Unfiltered apple juice
  • 1 tbsp Raw honey, in its solid state
  • 2 tbsp Coconut cream (the solid fat that rises to the top of a can of coconut milk)

Instructions

  • Preheat oven to 350 degrees.
  • Place a round piece of parchment paper at the bottom of a round cake pan, then lightly oil all sides with a little coconut oil.
  • Toss together the apples and lemon juice. Set aside.
  • Mix the flour, baking soda, cinnamon, cardamom, and salt in a medium sized bowl.
  • Mix the coconut oil, eggs, honey, and vanilla in another small bowl, then incorporate the wet into the dry ingredients.
  • Fold in the apple mixture, then spoon the batter into the prepared pan. Use a spatula to spread it into an even layer. The batter will be pretty thick.
  • Mix the cinnamon swirl ingredients in a small bowl, then drizzle around the cake. Use a toothpick or a skewer to drag the mixture around and make swirly patterns in the batter.
  • Bake for 20-25 minutes, or until toothpick comes out clean.
  • Cool on a wire rack, then use a knife to loosen the sides from the pan. Invert the cake onto the rack and peel off the parchment paper.
  • Flip the cake so it’s right-side-up, and continue cooling either on the rack or by placing in the refrigerator.
  • Mix together all of your glaze ingredients in a blender or small food processor. If it’s a little too runny, place in the fridge for 5-10 minutes to thicken it up a bit.
  • Drizzle over the cake, then serve immediately or store in the fridge for 1-2 days.