I was bonking around on Facebook the other day, when I came across a link to a recipe for grain-free donuts.
I don’t care for donuts – when I was growing up, my parents owned a series of donut shops and bakeries, and I swear I worked in one from the time I was 11 until I was 30. If I never saw another donut, I would not care. But as I looked over the recipe, it occurred to me that with some modifications it might work as one of Beloved’s favorite treats: coffee cake.
I have a marvelous recipe for coffee cake, but I haven’t made it in years (for obvious reasons). I’d been pondering the recipe for several days when I decided to make breakfast for dinner last night (sausage/onion/mushroom omelets. With cheese. And 3 eggs). The thought of the coffee cake wouldn’t leave my wee little brain, so I decided to give it a whirl.
And it. Is. Marvelous. I’m surprised there’s any left – Beloved has been inhaling it. It has a lovely texture and flavor, and isn’t overly sweet at all. And don’t be intimidated by the list of ingredients – this really came together quickly and easily.
A few things to note: I’ve been playing around with adding a little tapioca and potato flour to baked goods made with almond flour in an attempt to improve the crumb – nut flour baked goods tend to be kind of dense. I don’t have the ratios just right quite yet, but I do believe I’m on to something. If you choose not to use them (if you can’t find them, or don’t want the extra carbs in your dish), replace them with an equal amount of almond flour. The cake will be a little heavier, but it won’t affect the taste.
I used date sugar in the topping, since I didn’t want it to be terribly sweet – date sugar is nothing more than finely ground dessicated dates. If you can’t find it or don’t care for the taste of dates, coconut sugar will probably work well, too. Also, don’t melt the coconut oil for the topping; it doesn’t need to be cold, but it should be solid when you work it into the date sugar and cinnamon.
Also, the cinnamon taste is very strong; it took a little getting used to. I may reduce the amount in the topping to 1 tablespoon next time.
- 1 cup plus 2 tablespoons almond flour
- 1 tablespoon tapioca flour
- 1 tablespoon potato flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 large eggs
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1/2 cup date sugar
- 1 1/2 tablespoon cinnamon
- 2 tablespoons coconut oil
- 1/2 cup unsweeted shredded coconut
- Preheat oven to 350F.
- Stir together the dry ingredients – the flours, salt, baking soda and spices – in the bowl of a stand mixer. Add the wet ingredients – eggs, coconut oil, honey and vanilla – and mix on medium speed until the ingredients are combined. Increase the speed to high and mix until the batter is very smooth, about 2 minutes.
- For the cinnamon topping, combine the date sugar and cinnamon in a small bowl. Add the coconut oil, and rub it into the mixture with your fingers or a fork until it resembles wet sand. Stir in the coconut until well combined and set aside.
- Pour the batter into a well-greased 8″ x 8″ baking dish and sprinkle the cinnamon topping evenly over the surface. Bake for 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack; cut into squares and serve.
- Nutrition (per serving): 304 calories, 23.4g total fat, 69.8mg cholesterol, 142.4mg sodium, 186.9mg potassium, 18.8g carbohydrates, 3.9g fiber, 12.7g sugar, 3g protein