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For all of your weekend baking needs, here is my gluten free / grain free BLACKBERRY COFFEE CAKE! And am I the only person that didn’t know that coffee cake doesn’t contain coffee? So why would anyone name a cake ‘coffee cake’ if it doesn’t contain coffee? It’s meant to be enjoyed WITH coffee, but it’s irrelevant anyway because this recipe is yummy and that’s really all you need to know
Ingredients
FOR THE CAKE:
- 1 cup blackberries
- 1 cup almond flour
- ½ cup coconut flour
- 3 eggs
- ¾ cup full fat coconut milk
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 tsp baking soda
- pinch sea salt
FOR THE TOPPING:
- ¾ cup chopped walnuts
- 2 tsp cinnamon
- ¼ cup melted coconut oil
- 3 tbsp coconut sugar
Instructions
- Preheat oven to 350.
- Line an 8x8 baking dish with parchment paper (grease inside of pan first so the parchment paper sticks).
- Make the topping first, by combining all ingredients in a medium bowl.
- Mix well and set aside.
- Now make the cake by adding all of the ingredients, except the blackberries, and blend until well incorporated.
- Transfer to a medium bowl, and fold in the blackberries.
- Mix well, and you can go ahead and crush some of the blackberries in the batter.
- Pour half of the batter into the baking dish, followed by half of the topping.
- Then add remaining batter and remaining topping.
- Use a spatula to flatten and make even.
- Bake for 40 minutes.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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Hi! I am a new follower of your blog – which I absolutely LOVE! I made this and wondering if it best stored in the fridge or at room temp? It is SO delicious btw 🙂