Red White & Blue Coffee Cake

Red White & Blue Coffee Cake

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Gluten Free
Calories per serving: 
180 (195 w/ honey)
Servings: 
12
Ingredients: 

1 1/4 c. almond flour
1/4 c. oat flour
3 T. coconut flour 
1/4 tsp. pink salt
1 tsp. cinnamon (divided)
1/2 tsp. ginger (divided)
1/3 c. IMO fiber (or honey)
3 T. coconut oil (divided)
2 T. plain Greek yogurt
1/2 c. chopped walnuts
1/2 tsp. baking soda
1/2 tsp. baking powder
2 eggs
1 tsp. vanilla extract
½ c. unsweetened applesauce
2 dropperfuls stevia
1/2 c. cranberries
1/2 c. blueberries

Directions: 
  1. Preheat oven to 325 degrees.
  2. Grease 8"x8" baking pan or line with parchment paper.
  3. In food processor, pulse almond flour, oat flour, coconut flour, salt, ½ teaspoon cinnamon, and ¼ teaspoon ginger until combined.
  4. Add 2 tablespoons melted coconut oil, IMO fiber/honey, and Greek yogurt, and pulse until well combined.
  5. Transfer mixture to large bowl and set aside.
  6. For the topping, return ½ cup of flour mixture to food processor.
  7. Add walnuts, remaining coconut oil, and additional cinnamon and ginger, and pulse to combine and form loose crumbs.
  8. Stir baking soda and baking powder into large bowl of dry mixture.
  9. Add eggs, vanilla, stevia, and applesauce and stir until smooth.
  10. Fold in cranberries and blueberries.
  11. Pour batter into prepared pan.
  12. Sprinkle pecan crumb mixture evenly over top of batter and press down slightly.
  13. Bake 50-60 minutes, until toothpick inserted in middle comes out clean.
  14. Cool cake completely.
  15. Store, covered, in the refrigerator for up to 4 days.
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