Cinnamon Crumb Coffee Cake (Grain-Free, Dairy-Free Option

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 1/2 cup Coconut milk, pure

• Condiments

  • 11 1/3 tbsp Honey

• Baking & Spices

  • 3 1/2 cups Almond flour
  • 1 tsp Baking soda
  • 4 1/2 tsp Cinnamon, ground
  • 1/4 cup Coconut flour
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Nuts & Seeds

  • 1 cup Walnut pieces

• Dairy

  • 1 tbsp Butter
  • 5 tbsp Butter, unsalted

Found on intoxicatedonlife.com

Description

Ingredients

• 1 tablespoon butter, melted (or coconut oil)
• 1 tablespoon, plus 1 teaspoon honey
• 1½ teaspoons ground cinnamon
• 1 cup walnut pieces, finely chopped
• 1 tablespoon unsalted butter, melted (or coconut oil)
• 2 tablespoons honey
• 1 tablespoon ground cinnamon
• 3½ cups blanched almond flour
• ¼ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup honey
• ¼ cup unsalted butter, melted (or palm shortening)
• ½ cup pure coconut milk
• 1 tablespoon pure vanilla extract
• 2 teaspoons apple cider vinegar
• 4 large eggs, plus 2 egg whites

Directions

• Preheat oven to 315°F. Lightly oil a 9x9-inch baking dish; set aside.
• For the Topping: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add the finely chopped walnuts and toss well to combine. Set aside.
• For the Cinnamon Swirl: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.
• For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 20–25 seconds).
• Add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 10–15 seconds). Use a thin spatula as needed to scrape down the sides.
• Carefully spoon half of the batter into the prepared baking dish. Use an offset spatula to smooth out the top.
• Drizzle with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
• Bake the cake for 45–55 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool about 5-10 minutes. Then serve warm with your favorite coffee or tea.