This scrumptiously dense & moist gluten free coffee cake
Is as delicious as it is satiating. Although the taste is good enough to make you feel greedy for a second round, your belly–free of the gluten fog–is sharp enough to signal your brain that it’s had enough.
Seriously, I have an incredible sweet tooth and a hard time rationing baked goods. Both my husband and I have noticed that one modest slice is so satisfying you’ll leave it at that.
Cooking Notes
- Modify this recipe by adding your favorite nuts. Try walnuts, pistachios, almonds or pecans.
- For a less crumbly and more moist loaf, use almond flour instead of coconut.
- Use organic maple syrup to be sure it’s formaldehyde-free.
- If adding chocolate, try Vivani–one of the purest brands available.
- Cutting the chocolate bar with a knife will yield perfect crushed shards.
Crumbly Coffee Cake
This coconut flour based Coffee Cake stirs up memories of my Polish grandmother’s lightly sweetened, crumbly coffee cakes. Now with this gluten free version I can revel in this sweet remembrance while satisfying my taste buds alike! Hallelujah!
- Prep Time: 15m
- Cook Time: 55m
- Total Time: 1h 10m
- Serves: 8
- Yield: 1 Loaf
Ingredients
- 1 tablespoon Pasture-Raised Butter for Coconut Oil for Pan
Wet Ingredients
- 4 Pasture-Raised Eggs
- 1 cup Dairy or Almond Milk, or half cup Plain Kefir + half cup Water
- 1 1/2 tablespoons Vanilla Extract
- 2 tablespoons Grade B Organic Maple Syrup
- 1/2 teaspoon cinnamon
- 1 dash Himalayan Sea Salt
- 1/4 cup Coconut Oil
- 2 tablespoons Pasture-raised Butter
Dry Ingredients
- 1/2 cup Organic Coconut Flour
- 1 1/2 cups Organic Sorghum Flour
- 1 heaping tablespoon Aluminum-Free Baking Powder
- 1/4 cup Organic Raisins, soaked + rinsed
Instructions
- Preheat oven to 350 F.
- Put raisins in filtered water and let them soak. They'll plump up and release some of the debris that collects on the sticky skin.
- Using a food processor or blender, blend Wet Ingredients on high, until smooth.
- Drain raisins and crush any nuts you plan to use.
- In a large mixing bowl, stir dry ingredients together. Add wet mixture and stir until well combined. Dough will be crumbly.
- Grease an approximately 3.5" x 8" loaf pan generously with butter. Using your hands place dough in pan and press down firmly to remove air pockets. Pat the surface down with a flat spoon. Lightly press any additional crushed nuts into the surface (smaller pieces will make it easier to cut slices).
- Bake for 50-55 minutes. Check at 45 minutes to ensure the crust doesn't burn. (Ovens can vary as much as 10 minutes.)
