Best 2 Gluten Free Almond Berry Coffee Cake Recipes
Indulge in a delightful Gluten-Free Almond Berry Coffee Cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat combines the nutty richness of almond flour with the vibrant sweetness of mixed berries, all enveloped in a moist and tender coffee cake batter. Each bite offers a burst of fruity goodness, complemented by a hint of coffee flavor that adds depth and complexity. This recipe caters to those with gluten sensitivities, providing an alternative that doesn't compromise on taste or texture. Additionally, discover variations of this classic coffee cake, including a scrumptious Vegan Almond Berry Coffee Cake for those seeking a plant-based option, as well as a Keto Almond Berry Coffee Cake that caters to low-carb and ketogenic diets. Whichever variation you choose, prepare to be enchanted by the irresistible aroma and delightful flavors of this exceptional coffee cake.
Let's cook with our recipes!
GLUTEN-FREE BLUEBERRY COFFEE CAKE RECIPE BY TASTY
Try this delicious take on a coffee cake that is both gluten free and high in protein! With 11 grams of protein per serving and no refined sugars or flours, this coffee cake is the perfect way to jump start your day!
Provided by Rachel Gaewski
Categories Bakery Goods
Time 1h45m
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the streusel topping: In a medium bowl, combine the almond and coconut flours, sugar, cinnamon, and coconut oil. Using the back of a fork, work the coconut oil into the dry ingredients until broken down into pea-sized pieces. Stir in the maple syrup and pecans. The streusel should look like wet sand with some larger chunks. Set aside.
- Make the cake: In a large bowl, whisk together the yogurt, eggs, vanilla, coconut oil, maple syrup, and apple cider vinegar until smooth.
- In a medium bowl, stir together the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
- Toss the blueberries with 2 tablespoons of the flour mixture and set aside.
- Using a rubber spatula, incorporate the dry ingredients into the wet ingredients, stirring until any dry clumps are gone and the batter is smooth. Fold in the blueberries.
- Cut a 4x15 inch (10x38 cm) piece of parchment paper. Reserve the excess parchment. Grease an 8x4 inch (20x10 cm) loaf pan with coconut oil, then line the pan with the piece of parchment paper so it hangs over the sides. Use the reserved scrap of parchment paper to lay across the pan in the opposite direction.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
- Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top is getting dark too quickly, tent with foil for the final 15 minutes of cooking.
- Let the coffee cake cool for 15 minutes, then use the parchment paper to carefully lift the cake out of the pan. Let cool for another 15 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 32 grams, Fat 22 grams, Fiber 10 grams, Protein 11 grams, Sugar 20 grams
ALMOND COCONUT COOKIE BARS
These simple and delicious bars feature a double chocolate cookie base, unsweetened coconut, shredded almonds, and coconut condensed milk for an ooey gooey treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Spray an 8x8 baking dish with coconut oil.
- Prepare the cookie mix according to package directions. In a separate, medium sized bowl, add coconut, almond, and condensed milk. Mix well.
- Add cookie dough to the bottom. Spread to cover the whole bottom and press down. Bake 10 minutes.
- Remove the pan from the oven. Spread the coconut mixture on top. Bake an additional 15 minutes. Remove from the oven and allow to cool. Place in the refrigerator to chill.
- Slice into 8 or 16 bars and serve.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Prep Work: Ensure all your ingredients are at room temperature before you start baking. This aids in even mixing and a smooth batter.
- Almond Flour: Use finely ground almond flour for a smooth texture. If you can't find it, make your own by grinding almonds in a food processor until fine.
- Sugar Alternatives: This recipe suggests coconut sugar, but you can use your preferred sweetener like maple syrup, honey, or granulated sugar.
- Baking Pan: Use a 9x13 inch baking pan for even baking. If you use a different size, adjust the baking time accordingly.
- Toppings: Get creative with toppings! Try chopped nuts, shredded coconut, or even a sprinkle of cinnamon sugar.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This gluten-free almond berry coffee cake is a delightful treat that combines the nutty flavor of almond flour, the sweetness of berries, and the comforting aroma of coffee. With its simple ingredients and easy-to-follow instructions, it's a perfect choice for bakers of all skill levels. Whether you're hosting a brunch or enjoying a cozy morning at home, this coffee cake is sure to impress. So gather your ingredients, preheat your oven, and let's bake a delicious masterpiece!
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