Cinnamon Coffee Cake
Gluten free| low carb | refined sugar free
Our family loves this cake for brunch! A gluten free option to cinnamon rolls!
Ingredients:
Cake:
- 2 ½ cups blanched almond flour
- ¼ tsp sea salt
- ½ tsp baking soda
- ½ cup chopped walnuts or nut of choice
- ½ cup currants (optional)
- ¼ cup macadamia nut or coconut oil
- ¼ cup maple syrup or other equivalent of sweetener of choice
- 2 large eggs
Topping:
- 2 T ground cinnamon
- 2 T macadamia nut oil
- ¼ cup maple syrup
- ½ cup chopped almonds
Method:
- Preheat oven to 180. Grease an 8”square baking dish or round cake tin and dust with almond flour.
- Combine almond meal, salt, baking soda, walnuts and currants in large bowl. In medium bowl mix together oil, maple syrup and eggs. Stir into dry ingredients until well combined and spread in baking dish.
- Combine cinnamon, oil, maple syrup and almonds in bowl. Sprinkle over cake.
- Bake 25 mins or until toothpick comes out clean. Let cake cool in pan for 1 hr before serving.
