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Grain Free Strawberry-Almond Coffee Cake
A lovely, moist coffee cake with no refined sugars to celebrate strawberry season!
Course
Breakfast
Cuisine
American
Keyword
gluten free coffee cake, gluten free strawberry recipe, paleo coffee cake, paleo strawberry recipe, strawberry coffee cake
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
479
kcal
Author
Tessa
Ingredients
2 1/2
cups
blanched almond flour
1/2
teaspoon
baking soda
1/4
teaspoon
sea salt
1/4
cup
coconut oil
melted, or allowed butter
1/4
cup
maple syrup
or honey
2
large
eggs
1
teaspoon
vanilla
2
cups
strawberries
diced
Topping:
1/2
cup
almond flour
3
tablespoons
coconut oil
softened (or allowed butter)
6
tablespoons
maple syrup
or honey. I think a granulated sugar like palm sugar would work too, I just haven't tried it yet!
1/2
cup
sliced almonds
Instructions
Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper.
In a mixing bowl, combine the cake ingredients up to the strawberries and stir to incorporate.
Fold in the diced strawberries.
Press the thick and sticky dough into the prepared pan.
Streusel Topping:
Combine the remaining 1/2 cup flour and oil, working the mixture with your hands or a pastry cutter to disperse the oil evenly.
Mix in the maple syrup and sliced almonds.
Sprinkle the streusel topping evenly over the cake.
Bake in the preheated oven for about 25-30 minutes until a toothpick inserted in to the middle comes out clean or the top is completely set.
Nutrition
Calories:
479
kcal
|
Carbohydrates:
30
g
|
Protein:
12
g
|
Fat:
37
g
|
Saturated Fat:
13
g
|
Cholesterol:
47
mg
|
Sodium:
162
mg
|
Potassium:
176
mg
|
Fiber:
6
g
|
Sugar:
19
g
|
Vitamin A:
68
IU
|
Vitamin C:
21
mg
|
Calcium:
146
mg
|
Iron:
2
mg