Grain-Free Almond Flour Coffee Cake (Vegan)
This Grain-Free Almond Flour Coffee Cake is perfect for breakfast or dessert and is so easy to make! This gluten-free, vegan coffee cake uses a vegan buttermilk to replace the eggs, and combines the perfect grain-free flour mixture for the softest cinnamon coffee cake ever!
In today’s post, I’ll show you how to make a gluten free almond cake recipe that tastes better than original coffee cake. Not only is it gluten-free but it’s also grain-free! Whether you’re looking for a sweet snack or a special dessert, you NEED to add this recipe to your repertoire. So, let’s preheat the oven and get started!
Key Ingredients In This Gluten Free Almond Cake Recipe
Almond Flour
This recipe needs finely ground almond flour. Almond flour helps give the cake its ever-so slightly nutty flavor, texture and richness.
Coconut Flour
Coconut flour helps to give this coffee cake a cake-like texture while adding natural sweetness. You typically don’t need to use that much, this gluten free coffee cake recipe calls for using 1 cup.
Cassava Flour
For the cassava flour, make sure you get Bob’s Red Mill. It’s by far the easiest cassava flour to work with. Other brands are more sticky and fall apart easier, and just remain runny. Bob’s is not too gritty or too soft. The taste is also pretty mild and not that bland compared to others. I love using cassava flour in my baking recipes.
Plant Milk
You have plenty of options to choose from here. What makes the most sense is almond milk but you could also use oat, soy, macadamia or hazelnut milks in this recipe. It’s a great substitute for those with dairy allergies or vegans.
Storing and Freezing
You want to store the coffee cake on the counter uncovered for the first day. This will give it the best texture. If you initially cover it for too long, it could become too soft.
For the best results, leave the cake out after the first day, then after that you can loosely cover it up and eat it within 3-4 days.
If you’re planning on saving this coffee cake, you want to store it in an airtight container. Then stick it in the freezer. You can typically keep it in there for up to 6 months. Please keep in mind that the texture of the cake may change after freezing, but this is normal and can usually be fixed by allowing it to sit at room temperature for a few minutes before serving.
The History of Coffee Cake
Coffee cake is a sweet cake typically served with coffee, it likely originated from northern Europe or Germany in the mid 1600s. Initially it was plain, but it evolved over time to include various ingredients like spices, fruit, nuts and streusel toppings.
It became pretty popular in the US during the 20th century as a simple breakfast food and continues to be a popular treat, with variations including gluten-free, vegan, and low-fat options.
Love coffee cake? Why not try this pumpkin cinnamon mug cake recipe too?
Why Does Almond Flour Not Bake Well On Its Own?
Almond flour does not bake well on its own because it lacks gluten, which provides structure and elasticity to baked goods. This can result in baked goods that are dense, crumbly, and not very satisfying.
However, when combined with other ingredients such as coconut flour, and starches (cassava), almond flour can create a delicious and satisfying gluten-free baked good. It is important to use the right ratio of ingredients and follow recipes specifically developed for baking with almond flour in order to achieve the best results.
The Purpose of Almond Flour In Cakes
Almond flour is a key ingredient in many cakes, especially gluten-free cakes, and contributes to their flavor, texture, and richness. Almond flour is made from ground almonds, which gives it a slightly nutty flavor that compliments sweet baked goods.
It can also help create a moist and tender crumb, and gives cakes a delicate, tender texture that is perfect for crumb cake! In addition, almond flour is higher in healthy fats and protein than wheat flour.
To Add Icing or Not
This is totally up to you. I found the coffee cake to be delicious without the icing, but if you do decide to add it, just stir together 1/4 cup of powdered sugar with 2-3 teaspoons of plant milk to form a thick paste-like icing. Drizzle that over top the entire cake or just one slice at a time.
I hope you love this coffee cake recipe! Let me know what you think down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this grain-free, vegan recipe! Tag me on Instagram, Facebook, or Pinterest!
Grain-Free Almond Flour Coffee Cake
This Grain-Free Almond Flour Coffee Cake is perfect for breakfast or dessert and is so easy to make! This gluten-free, vegan coffee cake uses a vegan buttermilk to replace the eggs, and combines the perfect grain-free flour mixture for the softest cinnamon coffee cake ever!
Ingredients
Coffee Cake
- 1 cup plant milk
- 4 teaspoons apple cider vinegar
- 2 cups almond flour
- 1 cup cassava flour (use Bob's Red Mill brand for best results)
- 1 cup coconut flour
- 1 tablespoon cinnamon
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- ½ cup maple syrup
- ½ cup avocado oil
- 1 cup apple juice
Cinnamon Layer
- ½ cup coconut sugar
- 3 teaspoons cinnamon
- pinch of salt
Streusel Topping
- ¾ cup almond flour
- 2 teaspoons cinnamon
- 3 tablespoons coconut sugar
- 1/4 cup butter, softened (not melted)
Icing (optional)
- 1/4 cup powdered sugar
- 2-3 teaspoons plant milk
Instructions
- First, combine the plant milk with the apple cider vinegar and let it sit for 10 minutes to create a vegan buttermilk. Line an 8x8 square baking pan with parchment paper and set aside. Preheat the oven to 350 degrees F. While the vegan buttermilk is curddling, combine the almond flour, cassave flour, coconut flour, cinnamon, salt, baking powder, and baking soda in a large bowl and whisk to combine. Set aside.
- Now make the cinnamon layer. Simply whisk together the coconut sugar, cinnamon and pinch of salt in a seperate bowl.
- Make the streusel topping by combining all of the streusel ingredients in a bowl and creating a crumb-like texture. You can use a fork or your hands to do this.
- Next, add the pure vanilla extract, maple syrup, avocado oil, and apple juice to the large bowl with the flour mixture. Add the vegan buttermilk and fold the batter together just until there is no dry flour left. The consistency should be very cookie dough-like, not runny. Press half of the batter into the baking sheet, top with the cinnamon layer, add the remaining half of cake batter on top of the cinnamon layer evenly, and then spread the streusel topping over top. Bake for 45-50 minutes and let the coffee cake cool completely before slicing. Drizzle the icing over top if desired and enjoy!
NOTE: It's best to store the coffee cake on your counter UNCOVERED for the first day. If you cover it, it becomes too soft. This cake is actually better the second day after it has "dried out" just a little bit, then you can losely cover it and enjoy within 3-4 days.
Leave a Reply
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. The information, recipes, or other content provided in this blog, or in any linked materials, are not intended to and should not be taken as medical advice, nor should it be a substitute for seeking the advice from a medical professional or replacement of treatment.
If you or any other person has a medical concern, please consult with your health care provider, and don’t disregard medical advice or delay seeking it because of something you have read on this blog or in any linked materials. Always discuss the use of supplements, herbal ingredients, and those of the like, with your health care provider before incorporating into your diet.
The opinions and views expressed on the Healthy Little Vittles blog have no relation to those of any academic, hospital, health practice or other institution, and are simply provided on a health coaching basis.
This looks really nice! Do you think all purpose gluten free flour could be swapped for the Cassava or coconut flour? I’m trying to not over buy flowers. Thanks!
Hi Megan! It should work to swap out either of those flours with gf flour. The reason I use those is to keep it grain free but if that isn’t a preference for you than you can try regular gf flour instead! Cassava and coconut is a rather fine flour, however, so the cake might turn out a bit more dense using gf flour.