Daisy Lane Bakery Grain-Free Dairy-Free Coffee Cake

RECIPE

Servings 9| Prep Time 20 minutes | Total Time 40 minutes

INGREDIENTS for the batter

 94 g almond flour

67 g tapioca flour

43 g cassava flour

1/3 cup white sugar

¼ tsp. fine pink himalyan salt

½ tsp baking soda

2 tsp baking powder

1 egg

1/3 cup warm water + 2 T

2 tsp. apple cider vinegar

1 tsp. vanilla extract

2 Tbsp. almond milk (I use Joi Almond Nutbase to make the almond milk)

¼ cup tigernut oil or macadamia nut oil

INGREDIENTS for the topping

75 g light brown sugar

2 tsp. cinnamon

1 tsp. white sugar

DIRECTIONS

1.      Preheat the oven to 350 F.

2.      Sift the different flours together and whisk in all other dry ingredients.

3.      Combine all liquid ingredients and mix well.

4.      Prepare topping by using a fork to combine the light brown sugar, white sugar, and cinnamon and put aside.

5.      Line a 8 x 8 pan with parchment paper.

6.      Combine wet and dry ingredients by whisking for 2 minutes and let sit for 5 minutes.

7.      Whisk mixture again and then pour it into parchment lined prepared pan. It will be appear like a thick pancake batter.

8.     Prepare the topping by thoroughly combining the topping ingredients in a bowl with a fork until fully blended. Lightly sprinkle the cinnamon and sugar topping over the entire 8 x 8 batter being sure to reach the edges. (Once all the topping is sprinkled on top, if you want to try this variation,, you can insert the end of a toothpick about 1/2”-1” deep every few centimeters through the topping & batter (making “invisible” small holes in the top of the unbaked coffee cake) before baking. This gives the cake a streusel effect, as it causes the topping to slightly drip into the cake while baking). :-)

9.      Carefully put in oven on upper middle rack and set timer for 22 minutes.

10.    Use a tooth pick to check middle of cake.  If it is still wet, set timer for another 3-5 minutes, checking regularly.

Roughly 25 minutes total baking time.