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Gluten-Free Raspberry-Almond Coffee Cake
Gluten-Free Raspberry-Almond Coffee Cake
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Gluten-free coffee cake with raspberry jam and almonds, perfect for brunch!
Ingredients:
  • 1 cup blanched almond flour
  • 2 tablespoons coconut flour
  • 0.5 teaspoon baking soda
  • 0.25 cup butter, melted
  • 0.25 cup honey
  • 1 tablespoon vanilla extract
  • 0.5 cup raspberry jam
  • 0.5 cup slivered almonds
  • 0.5 cup confectioners' sugar
  • 1 tablespoon milk
  • 0.5 teaspoon almond extract
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 12x8-inch baking dish.
  • Combine almond flour, coconut flour, baking soda, and salt in a bowl. In a separate large bowl, whisk together eggs, melted butter, honey, and vanilla extract until smooth; then add the flour mixture and mix until a dough forms.
  • Divide 2/3 of the dough from the ball and press it into the bottom of the baking dish to form a complete base. Top the dough with raspberry jam, spreading it evenly. Break the remaining dough into small pieces and scatter over the jam. Finish by sprinkling almonds over the dough and jam.
  • Bake until a toothpick inserted in the center comes out clean, approximately 25 minutes. Allow the cake to cool for 10-15 minutes before serving.
  • Combine confectioners' sugar, milk, and almond extract in a small bowl, then elegantly drizzle over the cooled cake to add a sweet finishing touch.

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