Recently I’ve enjoyed going out for coffee, and of course that means getting a cake to go with it, unfortunately the free-from options are pretty dire! They’re either hard to come by, or just plain and boring, who wants that when everyone else gets to enjoy a scrumptious looking cake? Not me. I took it upon myself to research cake recipes with the sole purpose of being paired with a good cup of coffee, and I found this recipe, coffee and cake for breakfast you can’t go wrong!
This cake is everything I hoped it would be, almost a bakery-esque quality. It has a wonderful texture, fluffy and light inside, with a great crunch on top from the nut crumble. I didn’t have a round tube pan like the original recipe suggested, so I just used a normal cake tin. Not everyone in my family likes walnuts, so I compromised and used a mixture of almonds and hazelnuts instead. It was simple to make and the recipe was easy to follow, it at first seemed odd to mix water in at the end, but this helped the consistency of the batter massively. I just used a hand mixer until it was all blended together. I’ll be making this one again, try it and enjoy!!!!!!
Prep time: 20 mins | Cook time: 55 mins | Servings: 20
Nutrition per slice: Calories: 221 | Carbs: 5.8g | Net Carbs: 2.9g | Fibre: 2.9g | Protein: 8g | Fat: 18.4g
- ¾ cup chopped walnuts (not everyone in my family like walnuts, so I used flaked almonds with a few chopped hazelnuts)
- ⅓ cup swerve Brown
- 1 tbsp cinnamon
- 2 ¾ cup almond flour
- 6 tbsp coconut flour
- 6 tbsp whey protein powder (or egg white protein powder)
- 1 tbsp baking powder (I used a gluten-free baking powder)
- ½ tsp salt
- ¾ cup butter, softened (I used a lactose-free butter)
- ¾ cup Swerve Sweetener (I used erythritol)
- 6 large eggs, at room temperature
- 1 tbsp vanilla extract
- ¾ to 1 cup water
- Preheat the oven to 350F (177C/157C fan-assisted) and grease a 9-inch pan well (I used a large round, heavy cake tin). Line the bottom with grease-proof paper.
- In a bowl, mix together the walnuts (I used a mixture of almonds and hazelnuts), swerve Brown, and cinnamon. Then, set aside.
- In another bowl, mix together the almond flour, coconut flour, protein powder, baking powder, and salt.
- Next in a separate bowl, beat the butter with the swerve (I used erythritol) until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, once this is done, add the vanilla extract and whisk until fully incorporated.
- To the egg mixture, fold in the flour mixture and mix until well combined.
- Then whisk in ¾ cup of the water. If the batter is quite thick, add additional water as necessary. The batter should scoopable and spreadable but not quite pourable.
- Spread about half the batter into the prepared pan, and sprinkle with half of the nut mixture.
- Spread the remaining batter in the pan and sprinkle with the remaining nut mixutre.
- Bake for around 45 to 55 minutes, or until golden brown and just firm to the touch. (A toothpick / knife inserted in the centre should come out clean).
- Remove and let cool in the pan.
- Once cooled, slice, serve and enjoy!