Feb 202013

Thanks to school being out on Monday, the kids and I visited a local coffeehouse. Their coffee might be fantastic as rumored, but I ordered a chai tea and wasn’t impressed. It was too sweet and a bit heavy on something… cloves, maybe? It’s the same issue I have with chai tea from Starbucks. I prefer the chai tea at Whole Foods, even though it’s made from a concentrate.

Anyway, out of the various pastries on offer, my kids wanted to try the monkey bread. There was only one portion left, but they agreed to share. It smelled and looked awesome, so it was no surprise that my kids loved it, and it has been mentioned several times since. Which only made me want to make something similar yesterday.

Gluten-Free Cinnamon Coffee CakeFor some reason, I was convinced that Elana Amsterdam had a monkey bread recipe in her Gluten-Free Almond Flour Cookbook. I must have dreamed that or something, because there’s no such recipe in that book, but I did find a recipe for cinnamon coffee cake.

As usual, I didn’t make the recipe exactly as written. I used coconut oil instead of grapeseed and maple syrup in lieu of agave nectar. I also omitted the currants because I didn’t have any, and the walnuts because I knew my kids wouldn’t want them.

Gluten-Free Cinnamon Coffee Cake SliceI also didn’t have any sliced almonds, so I used slivered for the topping. I really think sliced almonds would have been better. The slivered almonds are way too chunky and make slicing the coffee cake tricky because the topping crumbles off in large chunks whenever you hit an almond sliver with the knife.

Oh, and the original recipe doesn’t call for any cinnamon in the cake. You’re supposed to add 2 tablespoons of cinnamon to the topping, but that seemed like a lot, and I’d rather have a little less cinnamon than too much. I only used 1 tablespoon in the topping, but mixed in ½ tablespoon into the cake because originally I was going make mini muffins with this recipe and wanted to be sure cinnamon was evenly distributed. I changed my mind when I realized I was low on mini muffin cups

For the cake:
2 ½ almond flour
¼ teaspoon salt
½ teaspoon baking soda
½ tablespoon cinnamon
¼ coconut oil
¼ maple syrup
2 large eggs

For the topping:
1 tablespoon cinnamon
2 tablespoons coconut oil
¼ maple syrup
½ slivered almonds

Preheat oven to 350 and grease an 8-inch square baking pan. I sprayed mine with Pam, but the original recipe tells you to use grapeseed oil and then dust with almond flour.

Gluten-Free Cinnamon Coffee CakeThe bottom of my coffee cake sticks a little to the glass dish I baked it in, so perhaps I should have greased and floured it as directed. I’ll do that next time, most likely with coconut oil instead of grapeseed, assuming I don’t go the mini muffin route.

Combine the almond flour, salt, baking soda, and cinnamon in a large bowl until thoroughly combined. In a separate bowl, mix together the oil, maple syrup, and eggs. Add the wet ingredients to the dry, and mix well.

Gluten Free Cinnamon Coffee Cake SlicePour batter into prepared pan and spread evenly. I totally failed on the “spread evenly” part, which is why the cake is taller in some spots than others.

Sprinkle almond and cinnamon topping over the top, and bake 25-35 minutes until done (toothpick will come out clean). Let cake cool in pan for an hour before serving.

This recipe is supposed to make 12 servings, but I cut mine into 16 squares. I’m not sure about the best way to store it, but I’m keeping my leftovers in the pan covered with plastic wrap.

After searching for gluten-free monkey bread recipes online this morning, I found a recipe for Cinnamon Bun Muffins on elanaspantry.com. So I may need to make a batch of them next.

As for the monkey bread, I’m currently trying to decide which of these recipes I want to try: Grain Free Monkey Bread or Ultimate Sticky Monkey Bread. If you’re made either or both of them, please leave a comment and let me know how they turned out.

  2 Responses to “Gluten-Free Cinnamon Coffee Cake Recipe”

  1. I haven’t made either of those Monkey Bread recipes, though I have had the Grain Free one on my list to try for a while. At Christmas I chose another (easier) grain-free Monkey Bread recipe which turned out very well: http://theimperfectdiet.wordpress.com/recipes/paleo-monkey-bread/ It does call for grapeseed oil but I imagine that can be changed–I happened to have some, so I used it. The first time I made it, I followed the batter recipe but used regular white sugar for the cinnamon-sugar coating, and made the caramel sauce with brown sugar and regular (pastured) butter. The next time I followed the recipe more exactly and used coconut sugar for the coating and plain melted butter for the topping. Both were delicious, the second version less sugary of course. It is yummy and rich, and even better the next day after sitting in the fridge. I want to try the version you posted though, if I can find the blanched almond flour…

    • Good to know, thanks for the recipe link! I’ll check it out. If it’s any help, I get my almond flour from Honeyville, and as it happens they’re currently running a sale. You can save 10% off your order now through March 18th with coupon code SAVE10. :)

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