This coffee cake tastes fantastic with your morning cup of coffee. Or for dessert, or any time you need a sweet treat really! It is made with cassava flour, healthy fats and other simple, nutrient dense ingredients.
In a food processor or large bowl, mix together all of your dry ingredients.
Add all of your remaining wet ingredients to your dry ingredients. Add the melted coconut oil last right before stirring so that it doesn't harden up again when it comes in contact with other cold ingredients like your egg or dairy free milk. Or to avoid this, take your egg and milk out of the fridge ahead of time so that it's room temperature.
Line a 9 x 9" glass baking dish with parchment paper and pour the cake batter into the pan.
In a separate small bowl, mix together your brown sugar and cinnamon crumble topping.
With your fingers, sprinkle the mixture evenly over the top of the cake.
Bake your cake for 50 - 55 minutes or until cooked through. To check whether it's fully cooked, poke the cake with a toothpick and if it comes out clean it's done. If it comes out still looking doughy, then it probably needs to cook a bit longer.
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Notes
Above in the blog post I provide recipe ingredient substitutions, dietary modifications, and storage tips.