Jun 11 2015

Grain Free Coffee Cake

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As I said in my last post, I’m into grain-free, low glycemic foods right now, and actually can’t imagine going back to eating grains. I feel so much better. My mind is clearer, and my energy is great. There are a few grain-free cookbooks that are amazing, and I’m going through them so I can share the best recipes with you. This is from Danielle Walker’s Against the Grain.

The first day I made this coffee cake it was literally gone in an hour. The next day I made two more. Luckily they lasted a few days, but they went quickly. It’s great plain, but of course everything is a little better with whipped cream. The whipped cream recipe from my last post is perfect with it. Once again, as with many grain-free desserts, there are eggs and honey, but my vegan friends can whip out there substitutes with this one.

I’m not going to lie, the first time I made it, it kind of seemed like an ordeal. There’s a few more steps than I usually like in a recipe, but the second time through it was a breeze. It’s actually a simple recipe, so don’t get intimidated by it. It’s easy and worth it.

This is definitely what I’ll be bringing to holiday dinners!

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INGREDIENTS:

For the cake

  • 2-1/2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon vanilla
  • 1/4 cup coconut oil, melted
  • 1/2 cup honey, liquified
  • 3 large eggs, room temperature
  • 1/2 pound gala apples (peeled, cored, and coarsely chopped)
  • 1 tablespoon lemon juice

For the cinnamon swirl

  • 1 tablespoon cinnamon
  • 1-1/2 tablespoons coconut oil, melted
  • 2 tablespoons honey

For the glaze

  • 1 tablespoon coconut oil, softened but not melted
  • 1/2 tablespoon unfiltered apple juice
  • 1 tablespoon raw honey, in its solid state
  • 2 tablespoons coconut cream (the solid fat that rises to the top of a can of coconut milk)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Place a round piece of parchment paper at the bottom of a round cake pan, then lightly oil all sides with a little coconut oil.
  3. Toss together the apples and lemon juice. Set aside.
  4. Mix the flour, baking soda, cinnamon, cardamom, and salt in a medium sized bowl.
  5. Mix the coconut oil, eggs, honey, and vanilla in another small bowl, then incorporate the wet into the dry ingredients.
  6. Fold in the apple mixture, then spoon the batter into the prepared pan. Use a spatula to spread it into an even layer. The batter will be pretty thick.
  7. Mix the cinnamon swirl ingredients in a small bowl, then drizzle around the cake. Use a toothpick or a skewer to drag the mixture around and make swirly patterns in the batter.
  8. Bake for 20-25 minutes, or until toothpick comes out clean.
  9. Cool on a wire rack, then use a knife to loosen the sides from the pan. Invert the cake onto the rack and peel off the parchment paper.
  10. Flip the cake so it’s right-side-up, and continue cooling either on the rack or by placing in the refrigerator.
  11. Mix together all of your glaze ingredients in a blender or small food processor. If it’s a little too runny, place in the fridge for 5-10 minutes to thicken it up a bit.
  12. Drizzle over the cake, then serve immediately or store in the fridge for 1-2 days.

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