Print

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical image looking down onto a white piece of parchment paper with a piece of coffee cake leaning on its side so you can see the thick layer of crumble topping and fluffy tender cake. The cake leans against another piece of coffee cake to the bottom right corner of the image. Another piece of coffee cake is in the top left corner of the image. Some caramel and crumbs are on the parchment paper to the bottom left corner of the image. Recipe
GF Gluten-Free VG Vegetarian

Tender Gluten Free Coffee Cake with Cottage Cheese

Gluten free coffee cake is made with cottage cheese and almond flour for a soft and tender crumb. A moist cake topped with cinnamon crumbles.

AvatarRecipe by:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 14 minCook: 35 minTotal: 50 min
Servings: 12 servings 1x

Ingredients

Cake

  • 1/4 cup 4% small curd cottage cheese
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Crumble

  • 1/3 cup blanched almond flour
  • 1/3 cup coconut sugar
  • 2 tablespoons salted butter, cut in cubes
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the cottage cheese, coconut sugar, eggs and vanilla until combined.
  3. To the bowl, add the almond flour, baking powder, cinnamon and salt. Whisk again until combined.
  4. Line an 8×8 square pan with parchment paper.
  5. Transfer the batter to the pan and use a rubber spatula to spread it out in an even layer.
  6. In a separate, smaller bowl, add the ingredients for the crumb topping: almond flour, coconut sugar, cubed butter, and cinnamon.
  7. Use your fingers to press the butter into the dry ingredients. Continue to press the butter cubes until the ingredients come together into a crumble.
  8. Sprinkle the crumble on top of the cake batter in the pan.
  9. Bake for 35 minutes until the edges puff up and the center is set.
  10. Allow the coffee cake to cool in the pan before using the edges of the parchment paper to life the cake up onto a cooling rack or cutting board.
  11. Cut into 12 pieces. Enjoy as is or drizzle with your favorite caramel sauce or vanilla icing.

Tips

Store in an airtight container at room temperature for 2 days or in the fridge for 7 days.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 297
  • Sugar: 11.6g
  • Sodium: 1764mg
  • Fat: 18.1g
  • Saturated Fat: 9.4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 33.7g
  • Fiber: 9.8g
  • Protein: 4.4g
  • Cholesterol: 98mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/gluten-free-coffee-cake/