As I said in my last post, I’m into grain-free, low-glycemic foods right now, and actually can’t imagine going back to eating grains. I feel so much better. My mind is clearer, and my energy is great. There are a few grain-free cookbooks that are amazing, and I’m going through them so I can share the best recipes with you. This is from Danielle Walker’s Against the Grain.
The first day I made this coffee cake it was literally gone in an hour. The next day I made two more. Luckily they lasted a few days, but they went quickly. It’s great plain, but of course everything is a little better with the whipped cream recipe from my last post, which makes it perfect. Once again, as with many grain-free desserts, there are eggs and honey, but my vegan friends can whip out there substitutes with this one.
I’m not going to lie, the first time I made it, it kind of seemed like an ordeal. There’s a few more steps than I usually like in a recipe, but the second time through it was a breeze. It’s actually a simple recipe, so don’t get intimidated by it. It’s easy and worth it.
This is definitely what I’ll be bringing to holiday dinners!
Grain Free Coffee Cake
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.
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