Description
This Maple Cinnamon Coffee Cake is gluten-free and refined sugar-free. Naturally sweetened with maple syrup and laced with cinnamon, this coffee cake is a delicious, healthier fall treat.
Ingredients
Scale
For the Cake:
- 1/2 cup melted unsalted grass-fed butter
- 2/3 cup pure maple syrup
- 1/2 cup full-fat coconut milk
- 4 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup coconut flour
- 1 cup fine almond flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
For the Topping:
- 1 cup chopped raw walnuts
- 3 teaspoons cinnamon
- Pinch of salt
- 1/4 cup melted butter
- 2 tablespoons maple syrup
- 1/4 cup almond flour
Instructions
Make the Topping:
- Mix all of the ingredients together until thoroughly combined and set aside.
Make the Coffee Cake:
- Preheat the oven to 350°F and prepare an 8×8 baking pan by lining with parchment and greasing very well with butter.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together melted (but not hot) butter, room-temperature eggs, vanilla, maple syrup, and coconut milk.
- Add the dry ingredients to the wet mixture in two additions, stirring thoroughly until the cake batter is combined.
- Pour the batter into the prepared pan and sprinkle with the walnut topping to evenly coat the top of the cake.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes. Once completely cooled, cut the cake into 12 pieces. Enjoy!
Nutrition
- Serving Size: 1 of 12
- Calories: 250
- Sugar: 11g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6.3g
- Cholesterol: 70mg