I cannot tell you how excited I am to share this recipe with all of you. If you read my intro, you know that my love for baking all started with a coffee cake recipe from my grandmother. I hold this one close to my heart. This recipe is altered from that original recipe but still has all my love poured into it. This almond flour coffee cake is an alteration to your favorite classic!
Coffee cake is the perfect morning-time food. End your brunch on such a happy high note. Pair it with a hot cup of coffee for a quick, easy breakfast. Heck, even have leftovers as a breakfast casserole. Fit it in anywhere you want to in your morning routine.
Using Almond Flour Ingredients
This coffee cake recipe uses almond flour, protein powder, and flaxseed meal which not only produces a moist, flavorful cake – but it is packed with more protein, less sugar, and less carbs. While also being gluten free, this recipe is a winner! It will be a great, all around alternative coffee cake for any weekend brunch, weekday breakfast to-go, or get together with friends.
Almond Flour/Protein/Flaxseed – This mixture has proven very successful for me and my recipe creation. They are all easy to find, create delicious goodies, and fill my body with wholesome ingredients.
Almond Flour Coffee Cake – SURPRISE
I seem to forget about how delicious coffee cake can be for brunch. It is one of those treats that is such a crowd pleaser but no on ever asks for it to be made. Its a surprise whenever one shows up. I would love to see more of those kind of surprises!
I can’t wait to hear what you think of this almond flour coffee cake as an alteration to your favorite classic!
Almond Flour Coffee Cake
Ingredients
Filling/Topping
- ½ cup Truvia Brown Sugar or your brown sugar alternative sweetener
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
Batter
- 2¾ cup Almond Flour
- ½ cup Ground Flaxseed
- ½ cup Vanilla Protein Powder
- 1 tbsp Baking Powder
- ½ tsp Salt
- ¾ cup Butter softened-almost melted
- ¾ cup Truvia or your sweetener alternative
- 6 Eggs
- 1 tbsp Vanilla Extract
- ½-¾ cup Almond Milk
Instructions
- Preheat oven to 350° and spray a 9-inch tube pan (or a bundt cake pan) with non-stick spray – set aside
Filling/Topping
- In a small bowl, whisk all filling/topping ingredients together with a fork – set aside
Batter
- In a large bowl, whisk together almond flour, flaxseed, protein powder, baking powder and salt
- In same bowl, create an indent in the dry ingredients and add butter, Truvia, eggs, vanilla extract, and 1/2c almond milk
- Mix all wet ingredients together first then mix in dry ingredients to form batter
- If batter is too dry, add another 1/4c almond milk. Batter should be relatively thick – somewhere between cookie dough and pancake batter consistencies
Coffee Cake Assembly
- Scoop and spread about half of the cake batter in the prepped bundt cake pan
- Sprinkle about half of the filling/topping mixture evenly on top of the batter
- Scoop and spread the rest of the cake batter in the pan
- Sprinkle the remaining filling/topping mixture evenly over top of the cake batter layer
- Bake for 40-50 minutes – or until golden brown and inserted toothpick comes out clean.
- Let cool in the pan and then transfer to a plate for serving/storing.
