Almond Flour Coffee Cake

My almond flour coffee cake recipe features a moist and tender cinnamon-spiced cake topped with a brown sugar oat crumble and glistening vanilla glaze. It's naturally gluten-free!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

2 cups almond flour
1/4 cup tapioca flour
1/3 cup light brown sugar * See notes
1 tablespoon baking powder
1 teaspoon cinnamon
3 large eggs
1/4 cup butter melted
3 tablespoons milk
1 teaspoon vanilla extract

For the crumb topping

1 cup oat flour
2 tablespoons butter softened
3 tablespoons light brown sugar * See notes
1 teaspoon cinnamon

For the glaze

1/4 cup confectioners' sugar
1-2 tablespoons water

Instructions

Preheat the oven to 180C/350F. Grease an 8 x 8-inch pan and set aside.
In a mixing bowl, combine the almond flour, tapioca flour, light brown sugar, baking powder, and cinnamon. Add the eggs, melted butter, milk and vanilla extract and until combined. In a separate bowl, whisk together the crumb topping- oat flour, butter, light brown sugar, and cinnamon.
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: The leftovers will stay fresh in an airtight container at room temperature for 3-4 days. Alternatively, store it in the refrigerator for up to 1 week.

TO FREEZE: Place the cake in a freezer-safe container and freeze for up to 6 months.

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