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Easy Coffee Cake Recipe

A moist and flavorful coffee cake with crumb topping, this recipe is quick, easy, and perfect for breakfast, brunch, or dessert. Made with almond flour, coconut sugar, and dairy-free milk, this cake is not only delicious but also healthy and allergy-friendly.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices

Ingredients
  

For The Cake:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 3 large eggs
  • 1/3 cup unsweetened almond milk or other dairy-free milk
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract

For the Streusel Topping:

  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons melted coconut oil
  • A pinch of sea salt

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish or line it with parchment paper.
  • Prepare the Cake Batter: In a large mixing bowl, whisk together the almond flour, coconut flour, coconut sugar, baking powder, baking soda, sea salt, and cinnamon. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract. Combine the wet and dry ingredients until smooth.
  • Make the Streusel Topping: In a small bowl, mix almond flour, coconut sugar, cinnamon, melted coconut oil, and sea salt until crumbly.
  • Assemble the Cake: Pour the batter into the prepared baking dish and spread evenly. Sprinkle the streusel topping generously over the batter.
  • Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before slicing and serving.