Not Gluten No Guilt

All you need is a couple bowls to whip up an almond coffee cake you could find in some of the best gluten-free bakeries. Coffee cake is traditionally eaten at breakfast, but this recipe is perfect any time you are craving something sweet but don’t want to overload your body with refined sugar and white flour.

Its delicate texture makes it a satisfying dessert, and with easy to digest ingredients, you could even enjoy some of it an hour before a run for a sustained release of energy from the ground almonds.

Ingredients That Nourish

Gluten-free baking does not necessarily mean healthy. But with this recipe, you get a good punch of nutrition along with delicious flavor.

The eggs and almond flour provide a lot of nutrients including protein, choline, B vitamins, vitamin E, fiber, and more. The coconut oil and coconut sugar do not actually lend a coconutty taste to the cake, unless you are using unrefined coconut oil.

Instead, they add richness, and a rich flavor between brown sugar and caramel. Feel free to use brown sugar if desired, but if you can get your hands on coconut sugar, you might decide to substitute it everywhere.

And finally, the cornstarch is needed here to boost the volume and structure of this Almond Coffee Cake. Some cornstarch brands aren’t certified gluten free. If you have celiac disease or need to steer clear of gluten, sourcing a band with no cross-contamination is your best bet.

The Icing on the Cake: A Delicate, Crunchy Crumb

Put simply, this cake is amazing on its own. But if you want to take it to the next level, don’t forget to make the cinnamon oat topping. It will add a pleasant crunch to the moist and delicate cake, and impart the small touch of spice that most people will expect from a coffee cake.

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