almond & cinnamon coffee cake

Happy Sunday! I hope everyone is having as good of a weekend as we are. Jack finished a major work deadline on Friday so this is the first time in months we’ve been able to spend a lazy weekend together. And what better way to spend one than with cake for breakfast?

INGREDIENTS:

cake:
2 tablespoons earth balance butter (or regular butter)
1 cup almond flour
1 cup oat flour
1/3 cup cane sugar (or sugar of your choice)
1/2 tablespoon ground flax seeds
3 teaspoons baking powder
3 teaspoons cinnamon
1/2 teaspoon salt
1 1/4 cup almond milk (or milk of your choice)
1 teaspoon vanilla extract

crumbly topping:
3 tablespoons earth balance (or butter)
1/2 cup cane or brown sugar
1/3 cup oat flour (or flour of your choice)
1 teaspoon cinnamon
1/4 chopped nuts (optional)

METHOD: 

Preheat oven to 375 degrees.

Combine sugar, butter, almond milk, flax, and vanilla and set aside.

Sift together flours, baking powder, cinnamon and salt into another bowl.

Gradually combine wet and dry ingredients along with milk and gently stir together. Fill an 8×8 or 7×9, baking pan (or 12 muffin cups) with the batter.

In a small bowl combine crumble ingredients with a fork or with your hands. Mix until just crumbly. Add more flour if the mixture is too wet.

Sprinkle 1/2 of the crumble mixture over muffins and bake for 25-30 minutes.

Sprinkle the last half of the crumble mixture over the muffins after they come out of the oven.

 

34 comments

  1. Cookie + Kate from cookieandkate.com on said:

    This looks SO good! I don’t try to avoid gluten, but I am totally down with almond and oat flours. Yum.

  2. Caitlin from theveganchickpea.com on said:

    wow, this coffee cake looks AMAZING! i loveeee coffee cake.

  3. Kasey from turntablekitchen.com on said:

    This sounds fantastic! Cake for breakfast is probably the reason Sundays exist :) I’ve been meaning to try more baked goods using nut flours – if swapping regular flour with nut flour, are the proportions the same?

    • jeanine from loveandlemons.com on said:

      I’m not a baking expert by any means, but I’ve found almond flour work pretty well swapping it in at equal proportions… but I usually do a 50/50 mix of almond and either spelt or oat. So far it’s worked for things like banana bread, carrot cake, cookies and brownies. It makes things more nutty and rich than regular flour and you might want to use less oil or butter because there’s fat in the almond flour.

      I’ve been experimenting with coconut flour also, but it doesn’t swap in the same and it makes things a lot more dry.

  4. I am loving the look of this cake Jeanine. I think I am going to bake this and add a bit of coffee to the crumble. Thanks for the inspiration!

    • jeanine from loveandlemons.com on said:

      thanks! Sounds like a delicious addition!

  5. This looks wonderful! Have you tried freezing any? I would love to keep it in the freezer for lazy weekends :)

  6. whitney on said:

    looks delicious!

    you mention earth balance in the first line of directions, but no earth balance in the listing of cake ingredients. how much goes into the cake itself?

    • jeanine from loveandlemons.com on said:

      Oops! 2 tablespoons, I just updated the recipe. Thanks for catching that!

  7. miss alix from cuteanddelicious.com on said:

    oh this looks delicious. i have recently been craving almond cake so i am definitely going to try this recipe.

  8. Nicole Franzen from nicolefranzen.blogspot.com on said:

    really pretty, love marble surfaces :)

    • jeanine from loveandlemons.com on said:

      yep, I love my marble… but I also sort of hate it to. It’s the biggest pain :)

  9. Courtney Jones from thefigtree.blogspot.com on said:

    ooo, yummy! I’m a sucker for coffee cake. I love crumbly topping. *hehe* Definitely going to make this recipe for Easter brunch.

  10. Ruby from thatssovegan.blogspot.com on said:

    I haven’t made a coffee cake in so long, but this one looks delicious! I will definitely be giving it a try soon on a lazy Sunday.

  11. Nal on said:

    Hi

    That crumbly cake looks gorgeously inviting! Could you suggest a substitute for flax seed powder, though, that would work just as good as this? Thanks a bunch!

    P.S. This is one lovely website you’ve got, Jeanine. I can never get enough of vegan baking!

    • jeanine from loveandlemons.com on said:

      If you’re not vegan, you could use an egg. Or if you have a favorite egg replacer I would use that…The flax is probably not super necessary here.

  12. Meg from beardandbonnet.com on said:

    How I missed this recipe I have no clue but I will be making this tonight for breakfast tomorrow. I LOVE coffee cake and the fact that this one is gluten and dairy free just sent me over the moon! Thanks Jeanine!!

    • Meg from beardandbonnet.com on said:

      Hi, I just wanted to stop by and say that this dish was so delicious I wrote a post about it today on my blog. Thanks Jeanine!

  13. Stacey M. from staceymalleck.com on said:

    Made it this morning – oh. my. word. Gluten Free never tasted so good! Thanks for sharing!!!

    • jeanine from loveandlemons.com on said:

      glad you liked it! It’s a favorite of mine :)

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  16. Lapis Legit from Beatknockin.com on said:

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  17. I have been looking for a good coffee cake recipe and this looks perfect! I can’t wait to try it. I bake a lot with almond flour but I like how you mix it with oat flour too. I have tried other flours like millet and quinoa sometimes I can taste that flavor too much in my baked goods. Can’t wait to try it!

    • jeanine from loveandlemons.com on said:

      hope you like it! I’ve been experimenting with millet flour too. (I bought some quinoa flour but haven’t figured out what to do with it)… I’ve had success doing 50/50 millet and spelt. I agree, too much of them and the recipe comes out a little gritty.

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  20. FJ on said:

    This recipe looks yum but is there actual coffee in the cake?

    • jeanine from loveandlemons.com on said:

      there’s not

  21. Angie on said:

    I made this and it did not turn out right. The batter was very runny and it turned out soggy. I cooked it for 35 minutes and was starting to get too brown on the sides in an 8×8 pan. Won’t make again.

  22. Juliet on said:

    I just made this this morning. Can we say YUM!! It is easy and beautiful and it made my kitchen smell like dusk and new possibilities. Such a wonderful way to start the morning!! I did have to modify it slightly for the high humidity we have here in South Texas so I added another 1/2 tsp of baking powder and a 1/4c of quinoa flour to start. I may tinker with the temps, times and ingredients a little more in the future because it remained a little moist in the center due to our humidity levels. That aside, INCREDIBLE and delectable find. Thank you so much for this recipe! We all loved it. <3

    • jeanine from loveandlemons.com on said:

      Hi Juliet, I’m so glad you liked it! It’s so humid here too, I’m glad you were able to adapt :)

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