This delicious gluten-free coffee cake is great for brunch or dessert!

Susan

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
10
Yield:
1 12x8-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cake:
Almond Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.

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  • Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.

  • Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.

  • Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.

Cook's Note:

Change the raspberry jam to any flavor to suit your taste.

Nutrition Facts

193 calories; protein 3.1g 6% DV; carbohydrates 25.6g 8% DV; fat 8.9g 14% DV; cholesterol 68.1mg 23% DV; sodium 176.5mg 7% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2015
This was delicious but I had to change up a few things. Instead of 2 TBSP coconut flour it ended up being more like 1/4 cup coconut flour. I changed it because the recipe said that the dough would ball up and that at some point I could split it. My dough was more on the loose side and I could not ball it up. So I kept adding a little more coconut flour until I was able to create a ball of dough although it was still somewhat looser and sticky. I also was not able to put it in a 12x8 baking dish. I used a round glass baking dish. I used strawberry preserves instead of raspberry jam. It ended up being a hit at the get together I brought it to and was asked for the recipe. Read More
(6)

Most helpful critical review

Rating: 1 stars
05/07/2017
Although somewhat tasty the entire thing stiuck in the Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/25/2015
This was delicious but I had to change up a few things. Instead of 2 TBSP coconut flour it ended up being more like 1/4 cup coconut flour. I changed it because the recipe said that the dough would ball up and that at some point I could split it. My dough was more on the loose side and I could not ball it up. So I kept adding a little more coconut flour until I was able to create a ball of dough although it was still somewhat looser and sticky. I also was not able to put it in a 12x8 baking dish. I used a round glass baking dish. I used strawberry preserves instead of raspberry jam. It ended up being a hit at the get together I brought it to and was asked for the recipe. Read More
(6)
Rating: 1 stars
05/06/2017
Although somewhat tasty the entire thing stiuck in the Read More
(1)
Rating: 5 stars
03/22/2018
I used strawberry jam instead of raspberry! It was very good! Everyone who tried it liked it and some wanted the recipes! Read More
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Rating: 5 stars
04/12/2016
made just as it is and loved it Read More