Gluten-Free Coffee Cake

Indulge in a delicious gluten-free coffee cake thats grain-free and perfect for a morning treat or afternoon snack. Its moist, flavorful, and topped with a delightful cinnamon-pecan swirl.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/4 cup almond milk
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped pecans optional
• 1/2 tsp ground cinnamon

Instructions:

Preheat your oven to 350F 175C

Grease an 8x8-inch baking dish or line it with parchment paper

In a mixing bowl, combine almond flour, coconut flour, tapioca flour, coconut sugar, baking powder, baking soda, and salt

In another bowl, whisk together melted coconut oil, almond milk, eggs, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until well combined

In a small bowl, mix together chopped pecans if using and ground cinnamon

Pour half of the coffee cake batter into the prepared baking dish

Sprinkle the pecan and cinnamon mixture evenly over the batter

Top with the remaining batter and smooth it out with a spatula

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow the coffee cake to cool for a few minutes before slicing and serving

Enjoy your gluten-free coffee cake