Grain-Free Cinnamon Roll Coffee Cake
Prep: 15 minutes
Bake: 45 minutes
Serves: 12
Filling/Topping:
¼ cup plus 2 tablespoons coconut sugar
½ cup (52g) blanched almond flour
1 teaspoon cinnamon
⅛ teaspoon fine sea salt
¼ cup melted ghee
3 tablespoons finely chopped pecans or walnuts
Cake:
2 cups (208g) blanched almond flour
½ cup (72g) arrowroot
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
3 large eggs, at room temperature
¼ cup milk of choice, at room temperature
½ cup ghee, melted and cooled
½ cup (96g) coconut sugar
2 teaspoons vanilla extract
Icing:
¼ cup coconut butter
2 tablespoons maple syrup
1 - 2 tablespoons milk of choice
Pinch of salt
½ teaspoon vanilla extract
Preheat the oven to 350ºF; line an 8-inch square baking dish with parchment. Make the filling: In a medium bowl, combine the sugar, flour, cinnamon, salt and ghee; stir with a fork until the texture resembles wet sand. Fold in nuts.
Make the cake: In a large bowl, whisk together the almond flour, arrowroot, baking powder, baking soda and salt. In a separate medium bowl, whisk together the eggs, milk, ghee, sugar and vanilla until well combined. Pour into the almond flour mixture and stir until just combined.
Spread half of the batter in the baking dish. Sprinkle evenly with half of the topping mixture. Repeat the layers. Bake the cake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool.
When the cake is cool, make the icing: In a small saucepan, combine the coconut butter, maple syrup, 1 tablespoon milk and salt. Cook, stirring, until smooth. Stir in more milk as needed to get to the right consistency. Remove from the heat and whisk in the vanilla. Using a fork, drizzle the icing over the cake and serve (alternatively, you can transfer the icing to a small ziplock bag, seal, snip off a corner and drizzle over the cake). Store leftovers covered in the fridge.