Berry Coffee Cake
Wow your family or friends, with Sunday brunch and this berry-filled mini coffee cake recipe. Naturally gluten-free but so delicious, no one will be able to taste the difference!
Servings Prep Time
4mini loaves/cakes 15minutes
Cook Time
30-35minutes
Servings Prep Time
4mini loaves/cakes 15minutes
Cook Time
30-35minutes
Ingredients
Topping
Instructions
  1. Preheat the oven to 350F. Spray 4 mini bundt/mini loaf pans with avocado or coconut oil. Set aside.
  2. In a medium bowl, whisk together flours, baking powder, cinnamon, and salt. Set aside.
  3. 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.
  4. Combine the flour and wet ingredients and stir again.
  5. Finally, fold in your berries and pour evenly into your bundt/mini loaf pans.
  6. Set aside while you make the topping.
  7. 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.
  8. Bake until golden on the edges and a toothpick inserted in the middle comes out clean, roughly 30-35 minutes.
  9. Allow the coffee cakes to cool completely before serving.