Grain-free Good {Start} Morning Crumble Cake
From the moment I first taste-tested this crumble cake straight out of the oven, I knew you would never need the traditional coffee cake again. Moist, delicious, and blood sugar friendly. Free of grains, gluten, and dairy.
Good {Start} Morning Crumble Cake
2 cups Bob's Red Mill Paleo flour
1.5 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
⅓ cup ghee (room temperature)
¾ cup coconut cream
2 eggs
Juice from 1 orange
Zest from one orange
½ teaspoon apple cider vinegar
⅓ cup coconut sugar
1 teaspoon vanilla
2 teaspoons cinnamon
Crumble
½ cup coconut flour
2 tablespoons coconut nectar
1 cup chopped walnuts
2 tablespoons ghee (room temperature)
1 teaspoon cinnamon
Pre-heat oven to 350 degrees. Grease an 8x8 baking dish with coconut oil or line with parchment paper.
Make the crumble. In a medium skillet, add chopped walnuts, cinnamon, and coconut flour. Cook over stove top over medium heat to toast, about 5 minutes. Transfer mixture to a medium bowl. Allow to slightly cool, about 5 minutes. Add ghee and coconut nectar, stirring with a fork or using your hands until crumble is formed. Set aside.
In a large mixing bowl, add flour, baking powder, baking soda, coconut sugar, and cinnamon. In a high-speed blender (or separate bowl), add eggs, ghee, coconut cream, orange juice, orange zest, vanilla. Process on medium-low speed until creamy.
Incorporate wet ingredients into dry and beat until batter is formed. Add half of the batter to the baking dish and spread evenly. Sprinkle half of the crumble mixture on top. Add other half of batter and spread to coat. Batter is sticky, so wet the back of your spatula or use your fingers. Top with remaining crumble mixture. Bake 25 minutes or until toothpick comes out clean.
