Worlds BEST Caramel Coffee Cake (Gluten/Grain/Dairy Free)

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'Wake up in the morning, put my feet on the floor, do the 50 yard dash to the...kitchen floor? '  Okay, I'm pretty sure the song lyrics end in bathroom floor but honestly, I'd rather be in the kitchen. Isn't that shocking?? But anyways this coffee cake drives me to wake up and be in the kitchen. Not only does it live up to the name because it ACTUALLY has coffee in it but it is absolutely delectable, light and fluffy. This is a winner right here.

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Caramel Coffee Cake

Ingredients

    Crumb Topping
  • 1/2 Cup blanched Almond Flour
  • 3 TBS Starch
  • 3/4 Cup Brown Sugar or Palm Sugar
  • 3 1/2 TBSP Butter, Melted (dairy or nondairy)
  • 1 1/2 tsp Cinnamon
  • Coffee Flavored Caramel (optional)
  • 1/4 Cup Butter (dairy or nondairy)
  • 1/2 Cup Palm Sugar or Brown Sugar
  • 1 TBSP Heavy Cream or Heavy Coconut Milk
  • Pinch of Salt
  • 1 TBSP Ground Coffee (optional)
  • Coffee Cake
  • 2 Cups Packed Blanched Almond Flour
  • 3/4 Cup Potato Starch
  • 3/4 Cup Organic Cane Sugar (or xylitol, truvia baking blend etc)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/3 Cup Melted Coconut Oil
  • 2 Large Eggs
  • 1 TBSP Vanilla Extract
  • 1/4 cup Milk (dairy or nondairy) or Water
  • 1 tsp Lemon Juice

Instructions

  1. Preheat oven to 350 degrees
  2. Prepare crumb topping in a bowl, by mixing almond flour, starch, brown sugar, melted butter and cinnamon together. Set aside.
  3. In a saucepan put in Coffee Flavored Caramel ingredients (butter, palm sugar, heavy cream, a pinch of salt and ground coffee). Remember the caramel is OPTIONAL in this recipe! Heat up until caramel boils and then lower heat to low
  4. Meanwhile, in a bowl mix together the dry ingredients for the coffee cake once mixd through add in the melted coconut oil, eggs, Vanilla Extract, Milk and Lemon Juice.
  5. Line a 7 x 7 (or 8 x 9) baking pan with parchment paper and add half the coffee cake batter. Pour in half of the caramel than layer with remaining batter, and pat down with a spatula. If the spatula sticks to the batter spray it with non-stick spray or dip in oil.
  6. Drizzle with remaining caramel.
  7. Top with crump topping.
  8. Place in oven for 50 minutes.

Notes

To make Paleo: Use coconut palm sugar in place of sugars used in this recipe!

http://brittanyangell.com/worlds-best-caramel-coffee-cake-glutengraindairy-free/

Brittany Angell

17 comments | Leave your own

  1. Katie

    Congratulations on the new site!!! It is BEAUTIFUL lady!! What a labor of love and work of art! Thank you for this coffee cake recipe. Absolutely in love!

  2. Heather

    This looks amazing! I cannot wait to try it.

  3. Toni

    How muc baking powder in the cake? : )

    1. Michelle

      It looks like it's just one tsp of baking powder.

  4. Michelle

    This looks great. Hoping to try it tomorrow. Thanks.

  5. Marci

    What type of starch is used in the crumb topping?

  6. shirley

    Please let us know how much baking powder is needed as it is not identified in the recipe. Thank you.

  7. Holly

    Brittany, I want to make this but not sure what starch is used in the topping and how many teaspoons of baking powder...please help! This looks amazing and I can't wait to make it!! Thanks!!

  8. Norma

    Hi Brittany !! This sooo looks like a must make ! And I believe I have most of the ingredients except for the butter....Any dairy free, soy free butter that you could recommend? Thanks !!!

    1. Christine Donovan

      Earth Balance makes a good dairy free soy free butter!

  9. Sarah

    Which starch do we use for the topping? Thanks :)

  10. Carol

    Any option for nut AND soy allergies. Not one or the other but both...

  11. Michelle Munn

    can we use something other than potato starch?

  12. Tawnya Marsh

    Best coffee cake I've ever had. Thank you!

  13. Brett Boogaerts

    What kind of flour could i use instead of almond? My son is highly allergic to almonds.
    Thanks

  14. Jennifer Sullivan

    Hi! I make homemade "turtles" with this caramel and put it in the freezer l, sometimes the caramel turns hard like a crunchy candy and sometimes it is super thick runny. Do you know why it comes out different when I "think" I make it the same way everytime!? Thanks:)

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