Gluten-Free Cinnamon Swirl Coffee Cake
If you like Coffee Cake but can’t handle the sugar, trying to cut back on it or have an autoimmune disease that is sensitive to gluten this is the recipe for you. Cooking gluten free can be tricky sometimes as you can’t just sub a gluten free flour for regular flour in a recipe. In this recipe I use cashew flour along with coconut flour because I really like the nutty flavor that the cashew flour brings and it is a little lighter to me then almond flour (which makes cakes that are more similar to the all purpose flour cakes that we are use to) I also use coconut sugar as my sweetener in this recipe it is similar to me in taste to brown sugar but doesn’t have the same glycemic load as brown sugar. If you are diabetic or want an even lower glycemic load you could try using Lakanto brown sugar alternative.
Start off melting together the cinnamon swirl ingredients in a small saucepan, and set it to the side. Then you are going to want to use your food processor or blender to make a crumb consistency with the topping ingredients. If your butter is not softened don’t worry it will still work out just fine. I forgot to pull mine out like I normally do and it turned out just as delicious.
Now for making the cake
Mix your dry ingredients together in a bowl, and then your blender add your wet ingredients and whip them up until it is nice and frothy. This is an important step don’t skip. This will help to add air to your cake. Then add your dry ingredients into the blender with your wet and blend until completely combined. Pour into your prepared baking dish and swirl in the cinnamon butter mixture using a toothpick to get it swirled through out the whole cake. Add the crumb topping to the top and bake. Because you are not working with gluten flours you really don’t have to worry about over mixing.
Ingredients
Cinnamon Swirl
- 3 T. butter
- 1 1/2 T coconut sugar
- 1 T ground cinnamon
- 1/4 tsp ground nutmeg
Topping
- 1/2 cup pecans
- 2 T. butter, softened
- 1 T. coconut sugar
- 1 tsp ground cinnamon
Cake
- 2 cups cashew flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 6 T. butter, melted
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Grease 8x8 pan and set aside
- In a small saucepan, melt together all cinnamon swirl ingredients and set aside
- In the bowl of a food processor, add all crumb topping ingredients, pulsing several times to a crumb consistency
- To make the cake batter, whisk together all dry ingredients. In a blender, blend the melted butter, eggs and vanilla until slightly frothy. Add the dry ingredients and blend to a smooth batter. Scrape down the sides and blend again.
- Pour the cake batter into prepared baking dish. Next, slowly drizzle the cinnamon swirl butter around the pan, using a toothpick swirl the butter into the cake batter. Finally, sprinkle on the crumb topping, evenly covering the top of the cake.
- Bake in oven for 20-25 minutes, or until toothpick comes out clean. Allow cake to cool for 10 minutes before slicing. Enjoy
Notes
Items I used/recommend for recipe
Adapted from ALL American Paleo Table
