This almond flour coffee cake is moist, tender, and covered with a crumb topping! Made with simple ingredients, it's gluten free, dairy free and takes minutes to make!
Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan and set aside.
In a mixing bowl, combine the dry ingredients and mix well. Add the eggs, melted butter, milk and vanilla extract and until combined. In a separate bowl, whisk together the crumb topping.
Transfer the cake mixture into the greased pan and sprinkle the crumb topping on top.
Bake the coffee cake for 35 minutes, or until golden on top and a toothpick comes out clean.
Remove from the oven and let cool completely, before drizzling with a glaze.
Notes
* You can also use coconut sugar or a brown sugar substitute. TO STORE: leftover coffee cake will keep at room temperature, covered, for up to 3 days. If you'd like the cake to keep longer, store in the refrigerator for up to one week.TO FREEZE: place the cake in an airtight container and store it in the freezer for up to 6 months.