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Cinnamon Coffee Cake

Makes 12 slices

  • 2 ½ cups almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ cup walnuts, coarsely chopped
  • ½ cup dried currants (optional)
  • ¼ cup canola oil
  • ¼ cup honey--local is best
  • 2 large eggs
  • 2 tablespoons ground cinnamon
  • 2 tablespoons canola oil
  • ¼ cup honey
  • ½ cup sliced almonds 
  1. Preheat oven to 350 degrees.  Grease an 8-inch square baking dish with canola oil and dust with almond flour.
  2. To make the cake, combine the almond flour, salt, baking soda, walnuts, and currants in a large bowl.  In a medium bowl, whisk together the canola oil, honey, and eggs.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.
  3. Spread the batter in the baking dish
  4. To make the topping, combine the cinnamon, canola oil, honey, and almonds in a bowl. Sprinkle the topping over the cake batter.
  5. Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.