Baking

Cinnamon Coffee Cake – Gluten-Free Grain Free

I recently got my hands on a copy of The Gluten-Free Almond Flour Cookbook by Elana Amsterdam from our local library, and well, I had to try a recipe! Elana’s Cinnamon Coffee Cake won the vote.

The cake turned out moist and delicious! In an 8×8 pan, it made approx nine good size slices. We had 3 left after 5 people enjoyed!

Here is it, with my changes in italics:

Cinnamon Coffee Cake
Elana Amsterdam, Elana’s Pantry

2 1/2 cups blanched almond flour – most almond flour is blanched. If you do not have almond flour, but have almonds, you can make your own!
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup walnuts, coarsely chopped – we substituted pecans
1/2 cup dried currants – we omitted this, but if you want to add them, but don’t have any currants, small raisins can be substituted.
1/4 cup grapeseed oil – we recommend substituting canola or vegetable oil. While EVOO can be substituted, it may add an unwanted flavor to the cake.
1/4 cup agave nectar – you can substitute honey, but the cake may be sweeter.
2 large eggs
1 cap full vanilla

Topping:
2 Tbs ground cinnamon
2 Tbs grapeseed oil
1/4 cup agave nectar
1/2 cup slice almonds – we omitted

Preheat the oven to 350*. Grease an 8-inch square baking dish – 8″x8″, with grapeseed oil and dust with almond flour.

To make the cake, combine the almond flour, salt, baking soda, walnuts, or pecans, and currants in a large bowl.

In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs and vanilla.

Make a well inside the dry ingredients and pour the wet ingredients into the well.  Stir the wet ingredients into the dry ingredients, by slowly incorporating the sides of the well into the wet using a whisk, until thoroughly combined. The batter will be thick! 

Spread the batter into the baking dish. Using a spatula, gently push the batter into place. Make it is level, by looking sideways at the batter. 

To make the topping, combine cinnamon, grapeseed oil, agave nectar, and almonds, if using, in a bowl. Sprinkle the topping over the cake batter. After we made this, our looked more like a paste. If yours looks the same, you can “sprinkle” it onto the cake using  a fork. 

Bake for 25-35 minutes, until a toothpick – or a knife – inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.

We let the cake sit for a few minutes and then cut into it. It was slightly crumbly, but moist and oh so delish! 

Serves: 4-6

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