Ultimate Gluten-Free Almond Flour Coffee Cake: Moist & Delicious
Indulge in the comforting embrace of this exquisite Almond Flour Coffee Cake – a recipe that promises a truly rich, tender, and incredibly moist experience. Each slice boasts a beautiful ribbon of aromatic cinnamon sugar woven throughout its heart, crowned with an irresistible, crunchy streusel topping. What makes this recipe even more remarkable is that it’s completely gluten-free and dairy-free, making it an inclusive delight perfect for any occasion, whether it’s a special dessert, a leisurely brunch, or a delightful afternoon snack with your favorite hot beverage.
As a passionate baker with a growing collection of almond flour recipes, it was only a matter of time before a coffee cake graced my kitchen with this wonderful ingredient. This particular creation builds upon the success of my beloved almond flour apple cake, inheriting its signature tender texture and the ease of its gluten-free streusel topping. The result is a cake that not only meets but exceeds expectations for flavor and texture, proving that dietary restrictions don’t have to compromise on taste or quality.
Table of contents
- What Makes This Almond Flour Coffee Cake So Good?
- Ingredients and Substitutions for Perfection
- How to Make Almond Flour Coffee Cake: Step-by-Step Guide
- Accurate Measuring: The Key to Gluten-Free Baking
- Storage and Freezing Tips for Freshness
- Essential Recipe Tips for a Flawless Coffee Cake
- Recipe FAQs: Your Almond Flour Coffee Cake Questions Answered
- More Delightful Almond Flour Cake Recipes
What Makes This Almond Flour Coffee Cake So Good?
There are several reasons why this particular almond flour coffee cake stands out as a true winner, distinguishing itself from other recipes and making it a firm favorite:
- Effortless Preparation: Despite its layered appearance and sophisticated taste, this coffee cake is surprisingly simple to assemble. You won’t need an electric mixer or any fancy equipment – just a few bowls and a whisk are all you require to bring this masterpiece to life. This ease of preparation makes it an ideal recipe for both seasoned bakers and beginners venturing into gluten-free baking.
- Simple & Accessible Gluten-Free Pantry Staples: Forget about searching for a long list of obscure gluten-free flours! This recipe cleverly uses just two main gluten-free flours: almond flour for the remarkably tender cake base and a reliable gluten-free 1-to-1 baking flour blend for the perfectly crumbly streusel topping. There’s no need for additional flours like coconut flour or tapioca flour, simplifying your ingredient list and ensuring a fuss-free baking experience.
- Unrivaled Tenderness and Moisture: The secret to this cake’s incredible texture lies in the magic of almond flour. Its natural moisture and finely ground consistency contribute to a cake that is not only exceptionally tender but also remarkably moist. This quality ensures the cake remains wonderfully fresh and delightful for days, even after being stored at room temperature. You’ll be amazed at how well it holds its freshness, maintaining its soft crumb and delectable flavor, making it a perfect make-ahead treat.
Ingredients and Substitutions for Perfection
Understanding each ingredient’s role is key to achieving the perfect almond flour coffee cake. Below is a detailed overview of the necessary components and useful substitution options. For precise measurements, please refer to the comprehensive recipe card at the conclusion of this post.
- Almond Flour: For the cake batter, blanched almond flour is highly recommended. The blanching process removes the skins from the almonds, resulting in a much finer, lighter flour texture that contributes to the cake’s delicate crumb. I have not tested this recipe with almond meal, which has a coarser texture due to the skins being left on the almonds. Using almond meal may result in a denser, less tender cake.
- Gluten-Free 1-to-1 Baking Flour: This specific flour blend is crucial for creating the ideal crumb topping. After experimenting, I found that using almond flour for the streusel resulted in a topping that was too sandy and lacked the desired crunchy texture. A good quality 1-to-1 gluten-free blend, often containing rice flour, tapioca starch, and potato starch, will yield the perfect buttery, coarse streusel.
- Eggs: Three large eggs serve multiple vital functions in this recipe: they provide essential structure, act as a leavening agent (contributing to the cake’s rise), and add crucial moisture. For best results, ensure your eggs are at room temperature before mixing. This allows them to emulsify more effectively with other ingredients, creating a smoother, more uniform batter and a better overall texture in the final cake.
- Granulated Sugar: This provides the primary sweetness for the cake batter and is a key component of the cinnamon sugar layer. If you prefer, you can substitute with cane sugar. White granulated sugar contributes to the tender texture and moistness by attracting and holding moisture.
- Brown Sugar: Dark brown sugar is specified for both the delightful crumb topping and the rich cinnamon sugar ribbon. Its molasses content adds a deeper flavor profile and extra moisture compared to granulated sugar. While dark brown sugar offers a more pronounced caramel note, light brown sugar can also be used as a substitute, though the flavor will be slightly milder. I have not tested this recipe with coconut sugar, which behaves differently in baking.
- Vegetable Oil: Just 1/4 cup of vegetable oil is incorporated into the cake batter to boost its moisture content, keeping the cake soft and tender for longer. You have several options here: olive oil (light or regular, extra virgin can be too strong), canola oil, or avocado oil would all work well as substitutes, offering similar neutral flavor profiles.
- Unsweetened Apple Sauce: This ingredient is a fantastic addition, contributing natural sweetness, moisture, and helping to keep the cake dairy-free. Whether store-bought or homemade, ensure it’s unsweetened. Using sweetened apple sauce could make the cake overly sweet, potentially overpowering the other flavors.
- Plant-Based Butter: For the crunchy streusel topping, cold, cubed butter is essential. To maintain the dairy-free nature of this recipe, I specifically used plant-based baking sticks, which mimic the texture and behavior of traditional butter effectively. However, if dairy is not an issue for you, regular unsalted dairy butter can be used instead. Using unsalted butter allows you to control the overall salt content of the recipe.
- Cinnamon: Ground cinnamon is absolutely vital for a classic coffee cake flavor profile. It’s used in the cake batter, the irresistible cinnamon sugar middle layer, and the streusel topping, ensuring a warm, fragrant spice in every bite.
- Baking Powder: This acts as the primary leavening agent for the cake, helping it rise and achieve its light, airy texture. Ensure your baking powder is fresh for optimal results.
- Salt: A small amount of salt is crucial for enhancing and balancing all the other flavors in the cake, preventing it from tasting flat. Fine sea salt was used, but kosher or regular table salt will work equally well.
- Vanilla Extract: Always opt for real vanilla extract for the best, most authentic flavor. It adds a subtle warmth and depth that complements the cinnamon beautifully.
How to Make Almond Flour Coffee Cake: Step-by-Step Guide
Crafting this delightful coffee cake involves a few simple layers, but each step is straightforward and easy to follow. Below is a brief overview with accompanying photos to guide you through the process. For more precise instructions and quantities, please consult the complete recipe card at the end of this article.
Accurate Measuring: The Key to Gluten-Free Baking
In baking, especially when working with gluten-free flours like almond flour, precision is paramount for consistent and successful results. For your convenience, traditional US cup measurements are included in the recipe card. However, to achieve the most accurate and reliable outcome, I highly recommend using a kitchen scale for ingredients specified in grams (g) for weight or milliliters (ml) for liquid volume.
A kitchen scale eliminates inconsistencies that can arise from variations in how ingredients are scooped or packed into measuring cups. For instance, almond flour can compress significantly, leading to too much flour if measured by volume incorrectly. If you don’t have a kitchen scale, particularly for flour, use the “spoon and level” method: gently spoon the flour into your dry measuring cup until it overflows, then level off the excess with a straight edge (like the back of a knife) without packing it down. Smaller quantities of ingredients, such as baking powder, salt, and extracts, are typically provided in teaspoons and tablespoons, where visual accuracy is usually sufficient.
Storage and Freezing Tips for Freshness
Thanks to the natural properties of almond flour, this coffee cake is exceptionally moist and will remain wonderfully soft and tender for several days. To maintain its freshness, store the cake in an airtight container at room temperature for 2-3 days. This helps to keep the streusel topping from becoming soggy, although it will soften slightly over time. For extended storage, the cake can be kept in the refrigerator for up to 5-6 days. Refrigeration helps to slow down moisture loss and keeps the cake tasting fresh.
If you wish to enjoy this delicious coffee cake at a later date, it freezes beautifully. Once the cake has completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then place it in a freezer-safe container or a heavy-duty freezer bag. This double layer of protection helps prevent freezer burn. You can freeze the coffee cake for up to 3 months. To defrost, simply remove it from the freezer and let it come to room temperature on your counter. For a warm treat, you can gently reheat individual slices in the microwave for 15-30 seconds or in a toaster oven until warmed through.
Essential Recipe Tips for a Flawless Coffee Cake
Achieving a perfect almond flour coffee cake is simple when you keep a few key tips in mind. These insights will help you navigate the baking process, ensuring a delicious and visually appealing result every time.
- Managing the Thick Batter: Don’t be alarmed if your cake batter seems quite thick; this is characteristic of almond flour-based recipes. For even layers, an offset spatula is your best friend. When spreading the bottom layer, take your time to create a uniform base. For the top layer, a clever trick is to dollop small spoonfuls of batter evenly over the cinnamon sugar layer. Then, very carefully and gently spread these dollops to connect them, minimizing disturbance to the precious cinnamon swirl beneath. This technique ensures your beautiful ribbon remains intact.
- Perfect Crumb Topping: The secret to a crunchy, golden streusel topping lies in using cold, cubed butter. If your butter is too warm, it will melt into the dry ingredients too quickly, resulting in a topping that spreads and becomes less crumbly during baking. After mixing, I highly recommend placing the streusel in the fridge while you prepare the cake batter. This keeps the butter firm. Aim for a streusel consistency that resembles coarse sand with some pea-sized crumbs – not too fine, and not too chunky – for the ideal texture contrast.
- Accurate Flour Measurement: Precision in measuring flour is crucial, especially in gluten-free baking where the properties of flours differ significantly from wheat flour. If you don’t own a kitchen scale (which is highly recommended for accuracy), employ the “spoon and level” method for your almond flour and gluten-free 1-to-1 flour. This involves gently spooning the flour into your dry measuring cup until it’s overflowing, then leveling off the top with a straight edge. Never scoop flour directly from the bag, as this can compact it, leading to an excess amount that could dry out your cake.
- Room Temperature Ingredients are Key: With the exception of the cold butter needed for your streusel, it’s best to bring all refrigerated ingredients to room temperature before mixing. This includes eggs, apple sauce, and even almond flour if you store it in the fridge. Room temperature ingredients emulsify more easily, creating a smoother, more homogenous batter. This leads to a better texture, more even rise, and a superior overall bake.
- Patience is a Virtue: Let the Cake Cool: Almond flour cakes need time to properly set and firm up after baking. It’s incredibly tempting to slice into a warm cake, but resist the urge! If you cut into this coffee cake while it’s still hot, it will likely be crumbly and fall apart. Allowing it to cool completely in the pan on a wire rack allows the structure to stabilize, resulting in clean slices and the best possible texture.
- Elevate with a Glaze (Optional): While delicious on its own, a simple powdered sugar glaze can add an extra touch of sweetness and elegance. To make one, whisk together 1/2 cup of sifted powdered sugar with 2-4 teaspoons of water (add gradually until desired consistency is reached). You can also add a splash of vanilla extract or a squeeze of lemon juice for added flavor. Drizzle generously over the cooled cake before serving.
Recipe FAQs: Your Almond Flour Coffee Cake Questions Answered
This recipe is specifically developed for an 8-inch square pan, which provides the ideal depth for its distinct layers. If you use a 9-inch square pan, the batter will spread too thin, resulting in shallower layers and potentially a drier cake. While I haven’t personally tested it, this cake should also work well in an 8-inch round springform pan, though the baking time might need slight adjustment. Avoid using smaller or much larger pans without adjusting the recipe quantity significantly.
While I haven’t thoroughly tested this specific substitution in this recipe, an equal amount of melted and cooled butter (or plant-based butter to keep it dairy-free) could potentially work in place of the vegetable oil. Oil generally provides a moister crumb than butter in cakes, so the texture might be slightly different. If you decide to give it a try, please let me know how it turns out in the comments below! Your feedback helps other bakers.
This almond flour coffee cake is designed to bake up fairly level, without a significant dome. If your cake sinks in the center, there could be a few reasons. One common cause is using a cake pan that is too small for the amount of batter, which can lead to over-leavening and subsequent collapse. Another factor could be opening the oven door too early or too frequently during baking, causing a sudden temperature drop. Additionally, if the crumb topping isn’t evenly distributed, certain areas might become heavy and pull the cake down, causing localized sinking.
The terms “streusel” and “crumb topping” are often used interchangeably, and they do contain similar base ingredients: flour, sugar, and fat (usually butter). Historically, streusel tends to have a higher proportion of flour, resulting in smaller, more delicate crumbs. Crumb topping, on the other hand, typically has more sugar and often larger, chunkier pieces. Since this recipe features roughly equal parts flour and sugar in its topping, it perfectly embodies characteristics of both, hence why I use both terms!
While very similar and often confused, there is a subtle distinction. A coffee cake typically refers to a cake that is meant to be eaten with coffee or tea, often featuring a streusel or cinnamon swirl, but the cake-to-topping ratio is balanced. A crumb cake, particularly a New York-style crumb cake, is famous for having an exceptionally thick layer of crumb topping – often as thick as the cake itself – with much larger, more substantial crumb pieces. So, while they share many characteristics, the emphasis on the topping is what usually differentiates a crumb cake.
Absolutely! While this recipe shines on its own, adding fruit can introduce another layer of flavor and moisture. Small berries like blueberries, raspberries, or finely diced apples would be excellent choices. Gently fold about 1/2 to 1 cup of fruit into the batter before spreading the layers. Ensure the fruit is not overly wet, or it might affect the cake’s texture and baking time.
The key to a beautiful, distinct cinnamon sugar ribbon is careful handling. After sprinkling the cinnamon sugar over the first batter layer, dollop the remaining batter in small, even spoonfuls over the entire surface. Then, using an offset spatula or the back of a spoon, gently spread the batter to cover the cinnamon sugar. Avoid pressing down or dragging the spatula too much, as this can cause the layers to mix. Working gently and patiently will help maintain that clean, flavorful separation.
More Delightful Almond Flour Cake Recipes
If you’ve fallen in love with the tender texture and rich flavor that almond flour brings to baking, you’re in luck! I have a whole host of other delicious almond flour cake recipes that you’re sure to enjoy. Explore these options for more gluten-free and delightful baking adventures:
- Almond Flour Cupcakes – Perfectly portioned and just as moist.
- Almond Flour Lemon Cake – A bright and zesty treat.
- Almond Flour Carrot Cake – A classic, made gluten-free and utterly delicious.
- Almond Flour Banana Cake – A comforting, moist cake perfect for ripe bananas.
- Almond Flour Strawberry Cake – Ideal for showcasing fresh seasonal strawberries.
- Almond Flour Pumpkin Cake – A warmly spiced favorite for autumn.
- Almond Flour Gingerbread Cake – A festive, fragrant cake for the holidays.
I genuinely hope you enjoy baking and savoring this incredible Almond Flour Coffee Cake. If you decide to give this recipe a try, I would absolutely love to hear your thoughts and experiences in the comments section below! Your feedback is invaluable and helps other home bakers.
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Almond Flour Coffee Cake
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Author: Leanne
Prep Time: 20 minutes
Cook Time: 32 minutes
Total Time: 52 minutes
Yield: 16 pieces
Category: Dessert
Method: Bake
Cuisine: American
Diet: Gluten Free
Description
This gluten-free and dairy-free Almond Flour Coffee Cake is soft and tender with a ribbon of cinnamon sugar in the middle and a crunchy streusel topping.
Ingredients
For the streusel topping:
- 1/4 cup (40g) gluten-free 1-to-1 baking flour
- 1/4 cup (50g) dark brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons plant-based unsalted butter, cold & cubed
For the cinnamon sugar layer:
- 1/4 cup (50g) dark brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
For the cake layers:
- 2 1/2 cups (260g) fine blanched almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1/2 cup (110g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (70g) unsweetened apple sauce
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking pan by greasing it lightly and lining it with parchment paper, leaving an overhang on two sides for easy removal later. This crucial step prevents sticking and makes lifting the cooled cake effortless.
- In a small bowl, combine all the ingredients for the streusel topping: gluten-free 1-to-1 baking flour, dark brown sugar, ground cinnamon, and cold, cubed plant-based butter. Using your fingertips or a fork, mix until the mixture resembles coarse crumbs with some pea-sized pieces. Place this bowl in the refrigerator while you prepare the cake batter to keep the butter firm, ensuring a perfectly crumbly topping.
- In another small bowl, stir together the dark brown sugar, granulated sugar, and ground cinnamon for the flavorful middle layer. Set this aside.
- In a medium-sized mixing bowl, whisk together the dry ingredients for the cake: fine blanched almond flour, ground cinnamon, baking powder, and fine sea salt. Whisk well to ensure everything is evenly distributed.
- In a separate large bowl, whisk together the wet ingredients: room temperature large eggs, granulated sugar, vegetable oil, unsweetened apple sauce, and vanilla extract. Whisk until the mixture is smooth and well combined, ensuring all liquid ingredients are fully integrated.
- Pour the dry ingredient mixture into the wet ingredient mixture. Using a spatula, stir until just combined. Be careful not to overmix, as this can affect the tenderness of the cake. The batter will be quite thick, which is normal for almond flour cakes.
- Scoop half of the prepared batter into the bottom of your lined 8-inch square pan. Use an offset spatula to carefully spread it out into an even layer, ensuring it covers the entire bottom surface.
- Evenly sprinkle the cinnamon sugar mixture (from Step 3) over the first layer of batter, ensuring good coverage without disturbing the batter too much.
- Carefully spread the remaining batter on top of the cinnamon sugar mixture. To do this without disturbing the cinnamon layer, dollop small spoonfuls of batter evenly across the surface and then gently spread them together with an offset spatula until the layer is fully covered.
- Retrieve the chilled streusel topping from the fridge and scatter it evenly over the top layer of batter. Place the pan in the preheated oven and bake for 28-32 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The streusel should be golden brown and crisp.
- Once baked, remove the cake from the oven and let it cool completely in the pan, placed on a wire rack. Allowing it to cool fully is essential for the cake to set properly and maintain its structure when sliced. Enjoy!