Cinnamon Coffee Cake
This cinnamon coffee cake is a delightful and simple dessert, made with almond flour for a gluten-free option, perfect for brunch or a sweet treat any time of day.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 cup granulated erythritol (or sweetener of choice) Adjust sweetness to preference
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
Wet Ingredients
- 4 large eggs Room temperature for better mixing
- 1/2 cup unsweetened applesauce
- 1 teaspoon alcohol-free vanilla extract
- 1/4 cup melted coconut oil (or butter)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the almond flour, erythritol, salt, baking powder, and ground cinnamon.
- In another bowl, whisk together the eggs, applesauce, alcohol-free vanilla extract, and melted coconut oil.
- Mix the wet ingredients with the dry ingredients until well combined.
- Pour the batter into the prepared cake pan and smooth out the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before slicing and serving.
Notes
Serve warm with powdered sugar or a simple glaze. Store in an airtight container for up to four days, or freeze for longer storage. Thaw at room temperature or warm in the microwave when ready to serve.