Orange Pecan Coffee Cake (Grain free and dairy free)

Orange Pecan Coffee Cake

Coffee cake is named for its crumble top and its enjoyment alongside coffee. Have your cake and eat it too!

Cake Ingredients

  • 3 Eggs, large
  • 1/3 cup Orange juice
  • Zest of one orange
  • ¼ cup Coconut oil
  • ½ cup Sugar of your choice
  • 1 tsp.Vanilla
  • 2 cups Almond flour
  • ¼ cup Tapioca or arrowroot flour
  • ¾ tsp. Baking soda
  • 2 tsp. Cinnamon
  • ¼ tsp. Salt
  • 1/3 cup Pecans, chopped

Crumb topping

  • 3/4 cup Blanched almond flour
  • 6 tbps. Coconut oil
  • 1/4 tsp. Salt
  • 1/3 cup sugar of your choice
  • ½ cup Pecans, chopped

Drizzle

    • 2/3 cup Icing sugar
    • 4 tsp. Orange Juice

Directions

Crumb topping:

  1. Place all ingredients in a medium bowl and blend using a pastry cutter or two knives until a crumbly consistency is achieved. Refrigerate until ready to use.

Cake:

  1. Preheat your oven to 350˚F. Prepare a square baking pan with parchment paper.
  1. In a large bowl, whisk the eggs, orange juice, zest, melted coconut oil, sugar and vanilla.
  2. In a separate bowl, combine the flours, baking soda, salt, spices and pecans and stir into the wet mixture to form a batter.
  3. Pour the batter into the prepared pan. Sprinkle the crumb topping all over the top, then bake 27-30 minutes or until a toothpick inserted near the center of the cake comes out with crumbs only. Allow the cake to cool on a wire rack for at least 20 minutes before drizzling with icing.

Drizzle:

  1. While the cake is baking: combine sugar and orange juice until smooth. Drizzle over the partially-cooled cake and allow it to continue to cool until icing hardens. Serve and enjoy!