I am excited to share this delicious coffee cake recipe from the book,Indulge: 70 Grain Free Desserts by Carol Lovett of Ditch The Wheat! I’ve tested several coffee cake recipes using coconut flour with no success. When I saw this recipe in Carols book I knew I had to try it. This recipe hit the spot! We particularly loved the coconut sugar topping (the kids ate that part first).
Ingredients
Cake:
- 4 large eggs, separated
- 1 tsp cream of tartar, (5 mL)
- 1/4 cup extra virgin coconut oil, (60 mL)
- 3 tbsp raw honey, (45 mL)
- 1/2 cup coconut flour, sifted, (120 mL)
- 2 tsp vanilla extract, (10 mL) – homemade vanilla extract
- 1/4 tsp baking soda, (1 mL)
- 1/8 tsp salt, (0.5 mL)
Topping:
- 1/4 cup coconut palm sugar, (60 mL)
- 1/4 cup extra virgin coconut oil, (60 mL)
- 2 tbsp coconut flour, sifted, (30 mL)
- 1/2 tsp ground cinnamon, (2 mL)
Directions
Preheat oven to 350°F (177°C). Grease the bottom and sides of a 4×8 inch rectangular loaf pan with coconut oil.
In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form. In a bowl, cream together honey and coconut oil. Mix in the egg yolks. Add to the mixture, coconut flour, vanilla, baking soda and salt. Mix until combined. Mix the batter into the egg whites starting with a little bit at a time. Combine until the batter is completely mixed. Pour the mixture into the loaf pan.
In a small bowl mix together all the ingredients for the topping. Spread the mixture over the batter. Swirl parts of the topping into the batter.
Bake for 30 minutes. The cake is done when a toothpick is inserted and comes out clean. Let the cake cool before slicing and serving.
Makes 8 servings
