Ingredients
The following ingredients have 4 Servings
- ½ cup softened butter (or organic palm shortening if you can’t have butter/dairy)
- 1/3–1/2 cup honey (coconut sugar will work here but will change the color of the coffee cake)
- 2 ½ tbsp lemon zest (I had 2 lemons so this was what I got from 2 lemons)
- 1 tsp almond extract (vanilla extract would be fine – the almond is SO good though)
- 1 egg
- ½ cup full fat coconut milk (or raw milk if you can have dairy)
- 1 tbsp apple cider vinegar
- ¼ cup juice from lemons (I used 2 lemons)
- 1 cup cassava flour
- 1 cup blanched almond flour
- 2 tsp aluminum free baking powder
- ¼ tsp sea salt
- ¼ cup coconut flour
- ¼ cup cassava flour
- 3-4 tbsp avocado oil (or melted butter or olive oil)
- 1 tbsp juice from a lemon
- 2 tbsp honey
Instruction
- Pre-heat the oven to 325 degrees, and grease a 2 quart baking dish with butter, coconut oil, or palm shortening.
- Blend the butter, honey, lemon zest, and almond extract in a medium mixing bowl until creamed.
- Add the egg, coconut milk, ACV, and lemon juice, and blend to combine.
- Add the flours, baking powder, and sea salt, and blend until just combined, and then pour the coffee cake batter into the greased baking pan.
- Combine the crumb topping ingredients int a small bowl, and sprinkle over the top of the coffee cake.
- Bake at 325 degrees for 40 minutes, or until the middle is set and the top is lightly golden brown. Cool the coffee cake at least 10 minutes before cutting and serving. The coffee cake holds together and firms up as it cools.
