Almond Flour Coffee Cake

This gluten-free and dairy-free Almond Flour Coffee Cake is soft and tender with a ribbon of cinnamon sugar in the middle and a crunchy streusel topping.

Course Dessert

Cuisine American

Keyword almond flour, coffee cake, crumb topping, dairy-free, gluten-free, streusel topping

Prep Time 20

Cook Time 32

Total Time 52

Servings pieces

Calories 220kcal

Author Leanne

Ingredients

For the streusel topping:

1/4 cup gluten-free 1-to-1 baking flour
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons plant-based unsalted butter cold & cubed

For the cinnamon sugar layer:

1/4 cup dark brown sugar
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

For the cake layers:

2 1/2 cups fine blanched almond flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3 large eggs room temperature
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup unsweetened apple sauce
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350F. Grease and line an 8-inch square pan with overhanging parchment paper.
Add the streusel ingredients to a small bowl and mix together until crumbly. Place in the fridge until ready to use.
In another small bowl, stir together the sugars and cinnamon for the middle layer.
In a medium-sized bowl, whisk together the almond flour, cinnamon, baking powder and salt.
In a separate large bowl, whisk together the eggs, sugar, oil, apple sauce and vanilla.
Add the dry ingredients to the wet mixture and stir until just combined. (The batter will be thick).
Spread half of the batter out in the bottom of the prepared pan.
Sprinkle the cinnamon sugar mixture evenly over the batter.
Carefully spread the remaining batter on top of the cinnamon sugar mixture. (I like to dollop it on top and carefully spread so it doesn't disturb the cinnamon sugar layer).
Scatter the streusel on top of the batter. Bake at 350F for 28-32 minutes or until a toothpick inserted into the middle comes out clean.
Let cake cool completely in the pan on a wire rack.

Notes

The batter is thick. Be sure to use an offset spatula to spread it out evenly. For the top layer, I dollop small spoonfuls of batter all over top of the cinnamon sugar layer and carefully spread it out so it doesn't disturb the cinnamon sugar.
To achieve a crunchy streusel topping, make sure your butter is cold and cubed. If it is too warm, the topping will spread. Once the topping is made, I usually pop it in the fridge while the cake batter comes together. You also want to work the streusel topping into fine crumbles - not too sandy but not too chunky.
If you don’t have a kitchen scale, be sure to measure your flour using the spoon and level method with a dry measuring cup. If you measure your flour by scooping it out of the bag, it’ll be packed and you’ll end up with too much for the cake.
Add a glaze! You can add a powdered sugar glaze if you wish. Just mix together 1/2 cup of sifted powdered sugar with 2-4 teaspoons of water and drizzle over top.

Nutrition