Cinnamon Coffee Cake
Healthy cinnamon coffee cake! A perfect gluten free breakfast cake
Equipment
- 8x8 pan
Ingredients
For the Cinnamon Pecan Crumble
- 1 cup pecans, chopped
- 1/4 cup almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 2 tablespoons coconut brown sugar
- 1 teaspoon cinnamon
For the Cake
- 1/2 cup coconut oil, melted
- 1 cup plain nonfat Greek yogurt
- 1/2 cup coconut sugar
- 1/4 cup coconut brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Prepare an 8" or 9" square baking dish with parchment paper or non-stick baking spray.
- In a small bowl prepare cinnamon pecan crumble. Mix together chopped pecans, almond flour, coconut oil, maple syrup, coconut brown sugar and cinnamon. Once fully combined, set aside.
- In a large bowl, prepare cake. Cream together coconut oil, Greek yogurt, coconut sugar, coconut brown sugar, eggs and vanilla. Set aside once fully mixed.
- In another large bowl, combine almond flour, coconut flour, baking powder, baking soda, salt and cinnamon. Once fully combined, add to wet ingredients. Mix together until incorporated.
- Spoon ½ of the cake batter into the prepared baking dish. If needed, spread batter evenly throughout the pan with a spoon (doesn’t have to be perfectly even). Sprinkle ½ of the cinnamon pecan crumble over the batter. Spoon remaining batter on top. To finish it off, top with remaining cinnamon pecan crumble.
- Bake for 45-55 minutes.
Notes
NUTRITION INFORMATION Yield: 16 Servings
Amount Per Serving: Calories: 175, Total Fat: 12.9g, Saturated Fat: 6g, Cholesterol: 20mg, Sodium: 127mg, Total Carbohydrates: 13.5g, Dietary Fiber: 0.9g, Total Sugars: 11.7g, Protein: 3.4g