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Grain-Free Vegan Crumb Coffee Cakes


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 23 mins
  • Total Time: 33 mins
  • Yield: 8 cakes/muffins 1x

Description

Grain-Free and vegan crumb coffee cakes! They are made with chickpea flour and coconut flour and are easy to prepare.


Scale

Ingredients


Instructions

  1. Preheat oven to 375F. Line 8 cups of a standard muffin tin with foil or paper liners.
  2. Topping: Place all of the topping ingredients into the bowl of a small food processor; process until mixture clumps together into moist crumbs. Transfer mixture to a small bowl (not need to wipe out food processor bowl). Place crumbs in freezer while making batter.
  3. Batter: Place all of the batter ingredients into the bowl of the food processor; process until completely smooth. Divide batter evenly between prepared cups. Sprinkle evenly with prepared topping.
  4. Bake in the preheated oven for 19 to 23 minutes until topping is browned and a toothpick inserted in center of cake comes out clean. Cool 5 minutes in tin and then transfer cakes to a cooling rack to cool completely.

Notes

Storage: Store the cakes in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 3 months.

  • Category: Breakfast, Dessert, Snack

Nutrition

  • Serving Size: 1 cake/muffin
  • Calories: 200
  • Sugar: 14.2 g
  • Sodium: 86 mg
  • Fat: 9 g
  • Saturated Fat: 6.8 g
  • Carbohydrates: 26.4 g
  • Fiber: 3.8 g
  • Protein: 4.6 g
  • Cholesterol: 0 mg
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