The cake isn't overly sweet and made from scratch and perfect with any hot beverage.
Not only is this cake super simple to make but so versatile for serving as you can leave the topping off and add just fresh fruits.
This cake tastes great plain also and perfect for folks watching their sugar intake, as it has very little in it.
With just a few ingredients, this is truly one of the easiest scratch cakes I ever made and it's so delicious.
The cake makes a small 8-inch cake and a great little treat at breakfast or brunch.
If you love coffee cake you may also like to try our "Sour Cream Coffee Cake".
Scroll down to get this easy homemade printable recipe.
Coconut Flour
This flour is very different from all-purpose flour and very important to measure everything perfectly.
Coconut flour requires lots of moisture as it really absorbs all the moist ingredients quickly.
After several experiments and many adjustments, this cake came out perfect with these measurements.
The cake has a subtle sweetness and just right in texture.
Optional Toppings
- blueberries
- red raspberries
- fresh blackberries or boysenberries
- sliced fresh or canned peaches
- whipped cream
- powdered sugar
- lemon pudding and whipped cream
Tips
- always separate the ingredients into 3 different bowls
- slowly incorporate the wet and dry ingredients
- always line your 8-inch pan with parchment paper
- this cake tastes great plain or with the added topping
- bake until middle springs back and is set
- do not overbake the cake
- this cake freezes perfectly
- orange peel and orange extract or lemon if preferred
- always preheat the oven
- the batter is very thick
- keep the cake in an airtight container to retain moisture with leftovers
Ingredients You Will Need(scroll down to the printable recipe card for exact measurements)
- maple syrup or sugar-free syrup
- eggs
- coconut oil
- baking powder
- salt
- coconut flour
- cinnamon
- almond flour
- espresso powder
- coconut milk
- vanilla
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Healthier Cake Recipes
I again want to stress this is an old fashioned vintage cake recipe, not to be compared to a cake mix.
This coconut flour coffee cake is light in flavor cake, moist, and very different from a regular scratch cake.
You will find most of the ingredients in the baking section of your supermarket.
Let us know how you like the cake in our comment section on this page.
Coconut Flour Coffee Cake
Yield: 12
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is coffee a cake made with coconut flour and very moist and fluffy. The cake is moist and perfect with a hot cup of coffee.
Ingredients
- Cake:
- 1/2 cup coconut flour
- 3 large eggs
- 2 egg whites (these are beaten separately)
- 1/2 cup melted coconut oil
- 1/2 cup full-fat coconut milk
- 2 1/2 tablespoons pure maple syrup or use a sugar-free syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Streusel Topping:
- 1 cup almond flour
- 1/3 cup light brown sugar or use a sugar-free sweetener
- 1/3 cup melted butter or melted coconut oil
- 1 1/2 tablespoons ground cinnamon
- 2 teaspoons instant espresso
- Optional: 1/2 cup coarsely chopped walnuts or pecans(use pumpkin seeds if you have nut allergies.
- Mix all together and set aside.
Instructions
- Line an 8-inch round or square baking pan with parchment paper and grease the sides, set it aside
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, whisk together the coconut flour, baking powder, and salt.
- In another mixing bowl, use a hand mixer to beat together 3 eggs, coconut milk, coconut oil, vanilla extract, and maple syrup until smooth.
- Pour the wet ingredients into the dry and stir slowly just to combine.
- In a clean bowl beat the egg whites until soft peaks form then fold this mixture into your ingredient bowl.
- Pour into prepared pan top with the streusel mixture.
- Bake at 350 degrees for around 25 minutes or until the center springs back.
- Cool completely before slicing.
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