We love breakfast! Brunch too. Sometimes it’s an egg and toast morning and sometimes it’s a pastry and coffee kind of morning. Either way, there’s always coffee and something delicious to go with it. Today it’s all about that perfect gluten-free coffee cake that you need in your life, stat!
This is one of those recipes your crew will say WOW when you tell them it’s gluten-free. I call that WINNING!
Load up on Wildly Organic favorites:
- Almond Flour — Almond flour is a popular alternative to wheat flour due to its subtly sweet taste, high nutrition content, and low-carb attributes. It’s a favorite in our house!
- Coconut Flour — It’s uniquely different from wheat flour alternatives. It might be one of the most versatile flours. When baking with coconut flour cookies, muffins, and bread, etc. tend to stay moist and maintain their delicate flavor, all without being overpowered by the flavor of coconut.
- Coconut Sugar — A light brown all-natural sweetener that tastes a bit like brown sugar. Most people use it as a replacement for white, refined sugar, brown sugar, and muscovado sugar in their recipes. You’ll love switching to coconut sugar!
- Himalayan Pink Salt — Still using table salt? Think about trying this pure, hand-mined salt found naturally occurring deep inside the pristine Himalayan Mountains of northern Pakistan.
Wow your family or friends, with Sunday brunch and this berry-filled mini coffee cake recipe.
More brunch favorites:
- Easy Strawberry Crepes {Paleo, Gluten-Free, Dairy-Free}
- Paleo Double Chocolate Berry Crepes
- Carrot Cake Pancakes {Gluten-Free}
- Mini Crustless Quiches with Sausage {Keto, Gluten-Free, Grain-Free}
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| Prep Time | 15 minutes |
| Cook Time | 30-35 minutes |
| Servings |
mini loaves/cakes
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Ingredients
- 1 cup gluten-free flour
- 1/4 cup Wildly Organic Almond Flour
- 1/4 cup Wildly Organic Coconut Flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Wildly Organic Coconut Sugar
- 1/4 cup unsalted butter
- 2 eggs
- 5 oz unsweetened almond milk
- 1/8 teaspoon cinnamon or nutmeg
- 1 1/2 cup mixed berries we used blueberries & strawberries
Topping
- 3 tablespoons unsalted butter grated
- 1/3 cup Wildly Organic Almond Flour
- 2 Tablespoon Wildly Organic Coconut Sugar
- 2 teaspoon Cinnamon
Ingredients
Topping
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Rate this recipe!
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Instructions
- Preheat the oven to 350F. Spray 4 mini bundt/mini loaf pans with avocado or coconut oil. Set aside.
- In a medium bowl, whisk together flours, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, with a hand mixer, cream butter, sugar, and eggs until smooth. Next, add in the half the almond milk and mix/beat then repeat with the remaining milk until well combined.
- Combine the flour and wet ingredients and stir again.
- Finally, fold in your berries and pour evenly into your bundt/mini loaf pans.
- Set aside while you make the topping.
- Using your hands or a pastry cutter, mix coconut sugar, almond flour, cinnamon, and butter in a bowl until you reach a "crumble" consistency. Sprinkle your "crumble" mixture on top of the batter.
- Bake until golden on the edges and a toothpick inserted in the middle comes out clean, roughly 30-35 minutes.
- Allow the coffee cakes to cool completely before serving.
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