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!

Print Recipe

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.