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Cinnamon Dexscotti™ Almond Coffee Cake
Our spicy Cinnamon Dexscotti™ Mix pairs wonderfully with the flavors of almond and coffee in this cake. Top with the fresh fruit of your choice!
Gluten free, sugar free, vegan almond coffee cake topped with fresh fruit and a maple almond glaze.
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Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 20 minutes
Cook Time 45 minutes
Servings
8" cake
Ingredients
Cake
Streusel
Glaze
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 20 minutes
Cook Time 45 minutes
Servings
8" cake
Ingredients
Cake
Streusel
Glaze
Gluten free, sugar free, vegan almond coffee cake topped with fresh fruit and a maple almond glaze.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Brew a small pot of coffee. Place grinds on a cookie sheet (spread out) and place in oven on lowest setting (170º on most ovens) to dry out (about 15 minutes). The grinds must be completely dry so if it takes longer, it's okay. Once dry, grind until a fine powder in a spice grinder.
  2. Preheat oven to 350 degrees. Grease an 8" springform pan and line the bottom with parchment paper
  3. In a small bowl combine all the cake ingredients except for the Cinnamon Dexscotti™ Baking Mix.
  4. Add the wet ingredients to the Cinnamon Dexscotti™ Baking mix and stir until just combined.
  5. In a separate bowl, combine the streusel ingredients with a fork until crumbly.
  6. Pour half of the cake batter into the prepared springform pan, cover with half of the streusel topping. Top with remaining cake batter and then the rest of the streusel.
  7. Bake for 40-45 minutes.
  8. While the cake is baking, combine the glaze ingredients, stirring until it is smooth.
  9. When the cake is done, allow to cool for 30 minutes before topping with fresh fruit and glaze.