The Best Vegan Keto Coffee Cake
Whether plant-based or not, this fantastic coffee cake will become one of your favorite vegan Keto desserts. It is very simple to make and doesn’t require any special ingredients. A piece of this perfectly moist and fluffy treat is absolutely delicious with your morning or afternoon coffee or tea. A mild cinnamon flavor pairs perfectly with the crunchy almond topping, and if you love cinnamon as much as we do, feel free to add more! Store any leftovers in air-tight containers and enjoy this beautiful Keto dessert for days.
How to Make It
Step 1
Add the ground flaxseeds and water to a small bowl. Stir with a spoon until combined. Let the mixture rest for 10 minutes.
Step 2
Add the almond flour, coconut flour, granulated sweetener, baking powder, and salt to a large bowl. Stir until well combined. Make sure to break up any lumps.
Step 3
Place the coconut oil in a large, microwave-safe bowl. Heat the oil in a microwave for 15 seconds at a time, stirring in between. Once it’s melted, cool it to room temperature.
Step 4
Add the flaxseed mixture and vanilla extract to the oil. Using a hand mixer on medium speed, beat until fully incorporated. This will take about 2 minutes.
Step 5
Add the dry mixture. Continue to beat on medium-high speed until completely combined. The batter will be very thick, but that’s completely normal.
Step 6
Preheat the oven to 350°F (175°C). Line an 8×8 – inch baking pan with parchment paper. Transfer the cake batter to the prepared baking pan and press it into an even layer.
Step 7
Finely chop the almonds. Add the chopped almonds, almond flour, coconut oil, sweetener, and cinnamon to a small bowl. Stir until fully combined.
Step 8
Sprinkle the topping evenly over the cake. Optionally, adjust the amount of cinnamon according to your taste. Bake for 20 minutes. Remove the cake from the oven and cover it with foil. Continue to bake for another 20-25 minutes.
Step 9
When done, remove from the oven and cool completely before slicing. Slice the cake into 8 equal pieces. Serve with your morning or afternoon coffee.
Ingredients
- Coconut oil
1 cup
- Erythritol Granulated
0.33 cup
- Flaxseeds Or Flax Seeds Whole Or Ground
3 tbsp, ground
- Warm Water
9 tbsp
- Almond flour
2 cup
- Coconut flour
0.25 cup
- Baking powder
2 tsp
- Salt
0.25 tsp
- Vanilla extract
0.5 tsp
- Almond flour
2 cup
- Almonds, raw
0.5 cup
- Coconut oil
1 cup
- Erythritol Granulated
0.33 cup
- Cinnamon
1 tsp