Coffee cake is a sweet but simple way to start off your morning, especially when paired with a warm cup of coffee or tea. Sadly, it’s usually full of sugar and butter – meaning that when you start your morning with coffee cake, it’ll probably be your only treat of the day.
If you can’t eat gluten or just choose not to, starting your morning with this delicious cake is not even something you can usually consider.
That is, until now.
This recipe is a gluten-free, sugar-free, dairy-free version of coffee cake that makes it the perfect breakfast or midday snack. With this recipe, coffee cake lovers can indulge whenever the craving strikes and never feel the least bit of guilt.
Gluten- Free, Sugar Free Coffee Cake
- Prep Time:10 minutes
- Cook Time:20-25 minutes
- Total Time:35 minutes
- 2 tablespoon coconut oil
- 5 eggs at room temperature
- 1/2 cup honey
- 2 tablespoon coconut milk
- 3/4 cup coconut flour, sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup raisins
- 1 tablespoon coconut oil, melted
- 1 tablespoon honey
- 2 teaspoon cinnamon
Preheat the oven to 325°F.
Grease 8×8 inch cake pan with coconut oil by placing a teaspoon of it on the pan and spreading it around with a paper towel.
Place the eggs, honey, coconut oil and coconut milk in a food processor and process for 30 seconds. If you don’t have a food processor, use a mixer or whisk by hand.
Add the coconut flour, baking soda and salt and process for 15 seconds.
Add the raisins and stir by hand until well incorporated.
#SpoonTip: Substitute chocolate chips for raisins to make this a more decadent cake.
In a separate small bowl, whisk together the melted coconut oil, 1 tablespoon of honey and cinnamon.
Pour the mix into the batter and stir only a few times so there is a swirl of the cinnamon mixture throughout the batter.
Pour the batter into the oiled pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for at least 20 minutes and enjoy.