Coffee cake was one of my absolute favorite things when I was a kid. I didn’t eat it all the time, it was more of a special occasion thing - like holidays or brunch events. But man, when I did have it, I would eat A LOT of it. Because it’s soooo good. It’s hard to stop!
Needless to say, I haven’t been hitting the Entenmann’s in quite some time. But I recently came across a recipe for a gluten-free coffee cake that looked promising. It was and I was thrilled! I made some modifications and tweaks and this Bluberry Almond Coffee Cake was born.
It’s nice and moist (sorry, but it’s an accurate descriptor!) on the inside, with a crumb topping and melted coconut butter drizzled on top instead of super sugary glaze. It’s paleo, gluten-free, and low in sugar! And it totally hits the spot.
An egg really helps lift the almond flour, but you could use a flax egg or vegan egg substitute to make this vegan. This may increase the cooking time.
And now, without further delay - the recipe. Let me know what you think in the comments!
Blueberry Almond Coffee Cake
(Gluten Free + Paleo)
makes 1 loaf
prep time 10 minutes / cook time 1 hour
½ cup unsweetened non-dairy milk
¼ cup maple syrup
2 tbsp coconut oil, melted
½ tsp vanilla extract
½ tsp almond extract (optional)
1 ½ cups almond flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
1 cup of blueberries
½ cup of almond flour
1.5 tbsp coconut oil, melted
1 tbsp maple syrup
2 tsp cinnamon
drizzle with melted coconut butter
Preheat oven to 350. Prepare a regular loaf pan (either grease it or line with parchment paper).
Mix all wet ingredients together. In a separate bowl mix all dry ingredients except blueberries. Slowly add the dry to the wet ingredients, stirring to make sure it’s well-combined. Then stir in blueberries, reserving a small handful for the top of the loaf.
Mix up your crumb topping and distribute evenly on top, then sprinkle with reserved blueberries.
Bake for 50-60 minutes, until edges are turning golden and loaf is firm when you press in the center.
Remove from the oven and allow to cool in the pan for at least 20 minutes. Then carefully transfer to a wire cooling rack and allow to cool for at least another 20 minutes.
When ready to serve drizzle with melted coconut butter. Enjoy! Best enjoyed in three days, after that refrigerate or freeze the leftovers.