Cinnamon Swirl Coffee Cake
These cinnamon swirl coffee cakes are a healthy gluten and dairy free copy cat version from Starbucks! Paired with some morning tea, these breakfast deserts can give you all the satisfaction without all the processed ingredients. Hope you enjoy!
Cinnamon Swirl Coffee Cake
Ingredients
- 2 1/2 cups Almond Flour
- 1/2 cups Oat Flour
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 2 tsps Baking Powder
- 3 tbsps Maple Syrup
- 1/3 cup Melted Coconut Oil
- 3 Eggs
- 1/4 cup Cashew Milk
- 1 tsp Vanilla
Cinnamon Filling
- 1/4 cup Coconut Sugar
- 4 1/2 tbsps Vegan Butter or Coconut Oil
- 2 tbsps Cinnamon
Crumble Topping
- 1/2 cup Almond Flour
- 3 tsps Cinnamon
- 2 1/2 tbsps Vegan Butter or Coconut Oil
- 5 tbsps Coconut Sugar
Instructions
- Preheat oven to 350 F
- Combine all dry ingredients into a mixing bowl for the coffee cake
- Combine all ingredients for the cinnamon filling
- Combine all ingredients for the crumble topping
- Pour coffee cake batter into an 8×8 square pan lined with parchment paper, pouring half the batter, spreading evenly
- Add cinnamon filling and spread evenly
- Pour remaining coffee cake batter on top of the cinnamon filling, layering evenly
- Crumble the crumble topping across the coffee cake
- Bake at 350 F for about 35-40 minutes
