Gluten-Free Cinnamon Coffee Cake

My sons and their friends wolf down this gluten-free treat for an after-school snack. We also like it in the mornings as a healthy breakfast option. – Elana Amsterdam 

Makes eight servings
Prep time: 20 minutes
Cook time: 35 minutes plus cooling time

Ingredients 

Cake

• 2 1/2cups blanched-almond flour (not almond meal), plus more for dusting the pan
• 1/4 tsp. sea salt
• 1/2 tsp. baking soda
• 1/4 cup coconut oil
• 1/2 cup honey
• 3 large eggs

Topping

• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar
• 2 tbs. ground cinnamon
• 1/2 cup sliced almonds
• Grease a 9-inch, round metal baking dish with coconut oil and dust with almond flour.

Directions

1. In a food processor, combine almond flour, salt, and baking soda. Add coconut oil, honey, and eggs; pulse. Spread the batter into the prepared baking dish.
2. To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl. Sprinkle topping over the cake batter.
3. Bake at 350 degrees F for 25 to 35 minutes. Allow to cool, then serve.

Elana Amsterdam is a pioneer in grain-free cooking and baking. She is the New York Times best-selling author of Paleo Cooking from Elana’s Pantry, The Gluten-Free Almond Flour Cookbook, and Gluten-Free Cupcakes. In 2006 she founded the popular website ElanasPantry.com.