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Almond Oat Coffee Cake

Made with:
  • Clock icon > 1 Hour
  • Oven mitt icon Intermediate
  • Servings icon Servings: 8
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Cake Batter

Dry ingredients

  • 1 cup oat flour
  • ½ cup Organic Blanched Almond Flour
  • 1 tablespoon Gluten Free Tapioca Flour 1lb (or cornstarch)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup plain Greek yogurt
  • ⅓ cup unsweetened almond milk
  • ¼ cup coconut oil
  • ⅓ cup Splenda
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Crumble Topping

  • ½ cup almond flour
  • 1 ½ teaspoons cinnamon
  • 2–3 tablespoons coconut sugar
  • 1 ½ teaspoons cold unsalted butter
  • Pinch of salt

Glaze

  • 2–3 tablespoons powdered allulose
  • 1 teaspoon vanilla extract
  • 2–3 teaspoons unsweetened almond milk

Instructions

  1. Preheat the oven to 180 °C (350 °F) and grease a loaf or cake pan.
  2. In one bowl, whisk together all the dry ingredients.
  3. In another bowl, mix the wet ingredients until smooth.
  4. Combine wet and dry ingredients until fully incorporated.
  5. Pour the batter into the prepared pan.

Crumble

  1. In a small bowl, mix: almond flour, cinnamon, coconut sugar, butter and salt.
  2. Mix with a fork until crumbly.
  3. Sprinkle evenly over the batter.

Baking

  1.  Bake at 180 °C (350 °F) for 30–35 minutes, until golden and a toothpick comes out clean.
  2. Let cool completely.

Glaze

  1. Mix powdered allulose, vanilla, and almond milk until smooth.
  2. Drizzle over the cooled cake.

 

Nutritional information
per serving

Calories (kcal) 260.0
Protein (g) 6.5
Fat (g) 16.8
Carbs (g) 23.2

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