Rating: 3.8 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary test

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; carbohydrates 25.6g; fat 8.9g; cholesterol 68.1mg; sodium 176.5mg. Full Nutrition
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