Gluten-Free Vegan Coffee Cake
Now, I don’t share my Paleo Coffee Cake. It’s my post-shift reward at Keeper Coffee. Picture this: a rainy Portland afternoon, a cozy corner, a hot cup of coffee, and this cake. It's my moment of zen in a world of chaos, and yes, it’s as good as it sounds.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 4 large eggs
- 1/2 cup coconut milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry ingredients: In a large mixing bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon.
- Mix wet ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 4 large eggs, 1/2 cup coconut milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Fold in 1/4 cup chopped walnuts if desired.
- Transfer to pan: Pour the batter into the greased cake pan, smoothing the top with your spatula.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Notes
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 8g
Vitamins and Minerals (per serving)
- Calcium: 8%
- Iron: 6%
- Vitamin E: 10%
- Magnesium: 15%
- Potassium: 5%