Soft and lightly sweet gluten free lemon coffee cake with ingredients you can feel good about!
A bit of fresh citrus to brighten our long winter!
These long Michigan winters! We sure do make the best of it, but by the end of February we long for something to brighten our moods a bit! I’ll always be forever thankful for whatever areas of California and Southern states are sending the citrus our way during February each year, because we really enjoy it!
A fresh and bright new breakfast!
Lemons and honey are a match made in heaven, and this lemony sweet coffee cake is no exception! I have fallen in love with the grain free combo of cassava and almond flours together lately. You won’t miss the regular flour with the soft, almost “gluten-like” texture of this coffee cake. And the honey sweetened lemon brightness is the perfect start to the day!
Quick prep & low fuss!
Because real life, right momma?! Whether you are making this coffee cake for a special Easter brunch, or your weekend breakfast, the prep time won’t take you all day in the kitchen with these simple ingredients. Even the crumb topping is a simple mix into a bowl!
Ingredient swaps and tips
- You can swap the 2 cups of grain free flours for 2 cups of Namaste GF Flour blend if you do well with grains. I love the resistant starch of cassava plus the fat and protein in the almond flours, but understand not everyone can tolerate those. I also plan to make the coffee cake with just the GF Flour blend as well as I truly think rotating our food ingredients and not always eating the same thing is important!
- Egg free friends, this recipe only has ONE egg! Woot! That means a flax egg, gelatin egg, or other egg replacer should work just fine. I even think an applesauce egg would be ok.
- I seriously love almond extract with the flavors of this coffee cake, but if you don’t have that around, vanilla extract will work too.
- The crumb topping is super forgiving and customize-able. I have done coconut shreds mixed with some of the flour. I have done blended walnuts mixed with some of the flour too – you can use what you have on hand.
I did take some leftovers of one of the batches that I made of this lemon coffee cake to freeze, and it thawed out great. If you have an abundance of lemons, you sure could double this up into 2 square pans so you can freeze some slices of coffee cake for busy school day mornings.
Gluten Free Lemon Coffee Cake :: Paleo Friend & Honey Sweetened!
FOR THE COFFEE CAKE ::
- ½ cup softened butter or organic palm shortening if you can’t have butter/dairy
- 1/3–1/2 cup honey coconut sugar will work here but will change the color of the coffee cake
- 2 ½ tbsp lemon zest I had 2 lemons so this was what I got from 2 lemons
- 1 tsp almond extract vanilla extract would be fine – the almond is SO good though
- 1 egg
- ½ cup full fat coconut milk or raw milk if you can have dairy
- 1 tbsp apple cider vinegar
- ¼ cup juice from lemons I used 2 lemons
- 1 cup cassava flour
- 1 cup blanched almond flour
- 2 tsp aluminum free baking powder
- ¼ tsp sea salt
- Blend the butter, honey, lemon zest, and almond extract in a medium mixing bowl until creamed.
- Add the egg, coconut milk, ACV, and lemon juice, and blend to combine.
- Add the flours, baking powder, and sea salt, and blend until just combined, and then pour the coffee cake batter into the greased baking pan.
- Combine the crumb topping ingredients int a small bowl, and sprinkle over the top of the coffee cake.
- Bake at 325 degrees for 40 minutes, or until the middle is set and the top is lightly golden brown. Cool the coffee cake at least 10 minutes before cutting and serving. The coffee cake holds together and firms up as it cools.
More real food LEMON recipes you might like ::
- Simple Fermented Lemonade
- GF Lemon Breakfast Cookies
- Paleo Lemon Poppyseed Mini Muffins
- DIY Electrolyte Drink