29 comments | Leave your own

  1. Jen

    Added to my to do list, this looks awesome.

  2. Amy

    Yum! Can’t wait to try it! Thank you! BTW keep it “Christmas” gift, I like it better than “Holiday!” ..***Keep Christ in Christmas Y’all!…***

  3. Barb

    Pretty sure I’ll be making this very soon – probably adding pecans too. I make your buttermilk cake too – love to mix fresh blueberries and cranberries & use lemon zest. Love it!! Thanks so much for your wonderful recipes – it makes re-learning how to cook a little easier!

  4. emily

    That looks so good! 🙂 Can’t wait to try it!

  5. Ricki

    This looks amazing. Every time I see a recipe with almond flour, I am so envious–we can’t get the Honeyville here in Toronto. Boo hoo!!! I think I need to take a trip to the States. . . . 😉

    1. Tona

      Ricki, you can buy almond flour in Toronto from http://www.jkgourmet.ca (they also have a US site – so make sure you’re in the Canadian site). My friends and I buy in bulk and it turns out to be a bit cheaper. Super fast delivery – I usually get my shipment in 2 days!

  6. Diana G

    Thanks so much! This fits right into my fodmap restricted diet.

  7. jill warren

    Just made this and it was amazing!! I didnt have almonds on hand so ground up some walnuts instead and it came out wonderfully. Had to stop myself from eating the whole thing. I cannot use eggs and used flax seed instead. It does not rise like your picture but it does rise (more like a brownie rise). Its a good compromise for those who still want to keep using those yummy recipes you put out there. Thanks

  8. Jen

    Made this last night, was very delish! I did have to add 1/4 cup of water because the batter was really quite firm for cake batter. Also the amount of cinnamon called for resulted in a lighter colored topping than the picture, would probably double it next time.

    1. Amy Weeks

      I just put this into the oven and mine was really thick too… so I speared the top with a knife several times to get the top pushed into the bottom a bit. I did have to use just a little coconut flour, (I didn’t see the no substitutions until later) because I only had about 3/4 the amount of almond four called for… Fingers crossed!!

  9. Stephanie

    Made this last night and it was awesome! Tasted even better this morning after setting all night. Thanks for all the info you post! Great website.

  10. stephanie ewals

    This cake is fantastic and a hit for everyone at my house. I have three different kinds of cinnamon and am going to make it with each one and instead of cake I am making muffing tops. This has been such a treat and that I shouldn’t be eating as it’s not helping get rid of candida but I am so strict with everything else that I am indulging in a few things here and there! You rock!!

  11. chocolatechip69

    Brittany, thanks so much for such an amazing recipe.
    I don’t bake much these days because ever since I went grain free 5 years ago, nothing ever compares to baked goods made of wheat flour. But I still like to experiment.

    I was invited to dinner with a family that eats gluten/dairy free, and decided to give this recipe a try so I could bring something with me. OMG. I had no idea it would taste THIS amazing and so close to a real thing. I can’t taste the difference at all. It came out very moist and incredibly satisfying. I added some chopped walnuts to it for extra crunch.

    Btw, the rest of my family is not grain/dairy free and they gobbled it right up. Glad I made a triple batch:)

  12. Cheryl Strong

    I made this cake last night and it was a hit! I’m so happy that you are developing these recipes. I have missed cake but I don’t miss feeling crappy when I eat. Now I don’t have to.
    I love your blog. I too have a myriad of health problems that I am trying to work through.

    Thank you.

  13. deni

    This is my Christmas morning treat! I think it will pair nicely with a quiche. and Coffee.

  14. Bekah

    Hi Brittany,
    I’m the one who left the comment about using Glucomannan powder instead of starch and I’ve made the recipe many, many times since I originally left that comment. I have found that I need to cut the milk back to 3Tbsp, cut the coconut oil down to 2Tbsp, and I added 1Tbsp of coconut flour because it was coming out a little too moist. I then cut the xylitol back to 1/3 c. and added 1/4 tsp of stevia extract (powdered). I know it seems like a lot of changes, but it’s really just small tweaks that made the consistency just right 🙂 Anyway, making those changes, I bake it at 350 for 35-40 minutes and it is PERFECT!!! I get more requests for this recipe than anything else I make. Feel free to edit/re-post this comment as you see fit. Or even post it as a separate recipe labeled as “starch-free” if that suits you. I certainly still consider it your recipe so use this info as you want. Thanks for all your hard work and discussions about substitutions – it’ makes “playing” in the kitchen much more enjoyable!

  15. Tona

    Can this recipe be doubled and still turn out?

  16. Nicole Ramella

    Hi Brittany,
    Could I make the batter for this the day before and then pop in the oven the next morning? Basically have it exactly ready to go straight into the oven? I need something for Christmas morning that we can all munch on with coffee while kids open presents:)

  17. Doreen Jacobchak

    Just signed up and made this cake. It is absolutely delicious and my husband gave it rave reviews!! Can’t wait to try some other recipes.

  18. Jenny Baugh

    Can you tell me what size pan works best for this recipe? Thanks so much, can’t wait to make it!

  19. Beverly

    This would be even more delicious by using Browned Butter in the cake and adding toasted chopped pecans to the topping for a Butter Pecan Coffee Cake

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