Almond Spice Coffee Cake
A perfectly spiced, moist cake with the subtle richness of almonds, ideal for pairing with your morning coffee.
Ingredients
For the Cake:
- Almond flour: 2 cups
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoon
- Coconut sugar: ¾ cup
- Almond milk: 1 cup
- Vegetable oil: ¼ cup
- Ground flaxseed for binding: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Almond extract: ½ teaspoon
- Sliced almonds: ¼ cup
For the Topping:
- Ground cinnamon: 1 teaspoon
- Brown sugar: 2 tablespoons
- Sliced almonds: 2 tablespoons
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease the cake pan.
- In a large bowl, whisk together almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another bowl, mix almond milk, vegetable oil, flaxseed, vanilla, and almond extracts.
- Combine wet and dry ingredients, stirring until smooth.
- Fold in sliced almonds.
Prepare the Topping:
- In a small bowl, mix cinnamon, brown sugar, and sliced almonds.
- Sprinkle the topping evenly over the cake batter.
Bake:
- Bake for 35 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before transferring to a cooling rack.
Notes
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
Vitamins and Minerals
- Vitamin A: 3%
- Calcium: 5%
- Iron: 7%
- Vitamin C: 2%
- Magnesium: 6%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a dash of clove for an extra kick of spice.
- Try using coconut oil for a richer flavor.
- For a gluten-free twist, swap almond flour with a mix of coconut flour and almond meal.