gluten free coconut pecan coffee cake
Makes: one 9 inch cake
Prep Time: 10 minutes
Total Time: 45 minutes, plus cooling time
For the Topping
1 1/2 cup pecan halves, chopped
1/4 cup melted coconut oil (or melted, unsalted butter)
2 Tablespoons pure maple syrup or honey
1 Tablespoon ground cinnamon
For the Cake
1 cup almond flour
1/2 cup coconut flour
1/4 cup amaranth flour
1/4 cup sweetened coconut flakes, lightly toasted
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, lightly beaten
1/2 cup coconut milk, (almond milk, soy milk, rice milk, or dairy milk can be used)
1/4 cup melted coconut oil
1/2 cup pure maple syrup or honey
1 teaspoon vanilla extract
1. Preheat Oven: Place oven rack in center position. Preheat oven to 350 degrees.
2. Prep Pan: Lightly spray bottom and sides of a 9 inch round cake pan with vegetable cooking spray and set aside.
3. Make Topping: In a small bowl, stir together pecans, oil, syrup and cinnamon. Set aside.
4. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, coconut flakes, baking soda and salt. Set aside.
5. Combine Milk & Eggs: In another small bowl, whisk eggs and milk together.
6. Mix Batter: Add milk and egg mixture, coconut oil, maple syrup and vanilla to the flour mixture bowl. Beat with an electric mixture until well combined, about two minutes, scraping down sides of bowl as needed.
7. Pour & Top: Pour mixture into the prepared pan and smooth surface. Sprinkle the topping mixture evenly over the top of the cake, making sure to cover the entire surface.
8. Bake Cake: Bake for 30 minute, rotating pan half way though. Cake is done when a toothpick inserted in the middle comes out clean.
9. Cool & Serve: Cool in the pan 5 minutes before turning out onto a plate, then inverting again onto a serving dish. Cut into wedges and serve. Enjoy!
