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Cinnamon Crumb Coffee Cake from Everyday Grain-Free Baking

By Kelly · 20 Comments

This scrumptious grain-free, dairy-free Cinnamon Crumb Coffee Cake is definitely a classic favorite perfect for teatime, brunch or just because!

Hello, Fall! We gladly welcome your cool, crisp autumn air and anticipate all of the wonderful holidays ahead that make it especially fun to put on our aprons, preheat our ovens, and enjoy some delicious Fall baking adventures!

This scrumptious Cinnamon Crumb Coffee Cake is definitely a classic fall favorite perfect for teatime, brunch, dessert, or just because! There’s nothing like the aroma (and tantilizing taste) of cinnamon to entice friends and family to linger around the table just a bit longer (which is always a blessing).

Of course, baking-up tasty treats can be a challenge when some of your loved ones are living with dietary restrictions, while others are not. The good news is finding easy-to-make recipes that will work for everyone – that actually taste AMAZING! – is my mission and passion here!

This scrumptious grain-free, dairy-free Cinnamon Crumb Coffee Cake is definitely a classic favorite perfect for teatime, brunch or just because!

When I began my gluten-free, grain-free journey as a means of finding relief and healing from my chronic autoimmune conditions, I became passionate about finding delicious and healthy ways to transform those familiar favorite comfort foods from our past into delightful wholesome creations that everyone can enjoy – whether or not they’re living gluten-free or grain-free!

This scrumptious grain-free, dairy-free Cinnamon Crumb Coffee Cake is definitely a classic favorite perfect for teatime, brunch or just because!

That’s why I created Everyday Grain-Free Baking – my first published cookbook that centers on rediscovering the joys of baking.

With more than 100 irresistible recipes, this beautiful, helpful book teaches you how easy it is to create grain-free, starch-free and dairy-free versions of all your favorite classic baked goods.

And the recipes are not only delicious, they’re also simple and easy – like this scrumptious Cinnamon Crumb Coffee Cake! It’s one of my family’s favorite examples of how easy it is to transform a classic favorite into a healthy treat everyone loves. In fact, you have my promise that no one will even know it’s grain-free, unless of course, you tell them! Happy fall baking!

Print
Cinnamon Crumb Coffee Cake (Grain-Free, Dairy-Free Option)

Yield: 9-12 servings

Recipe courtesy of Everyday Grain-Free Baking

Ingredients

    Crumb Topping
  • 1 Tbsp butter (or coconut oil)
  • 1 Tbsp, plus 1 tsp honey
  • 1 1/2 tsp ground cinnamon
  • 1 cup walnut pieces, finely chopped
  • Cinnamon Swirl
  • 1 Tbsp unsalted butter (or coconut oil)
  • 2 Tbsp honey
  • 1 Tbsp ground cinnamon
  • Cake
  • 3 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup honey
  • 1/4 cup unsalted butter, melted (or palm shortening)
  • 1/2 cup pure coconut milk
  • 1 Tbsp vanilla extract
  • 2 tsp apple cider vinegar
  • 4 large eggs, plus 2 egg whites

Instructions

  1. Preheat oven to 315°F. Lightly oil a 9x9-inch baking dish; set aside.
  2. For the Topping: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add the finely chopped walnuts and toss well to combine. Set aside.
  3. For the Cinnamon Swirl: In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.
  4. For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 20–25 seconds).
  5. Add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 10–15 seconds). Use a thin spatula as needed to scrape down the sides.
  6. Carefully spoon half of the batter into the prepared baking dish. Use an offset spatula to smooth out the top.
  7. Drizzle with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
  8. Bake the cake for 45–55 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool about 5-10 minutes. Then serve warm with your favorite coffee or tea.
3.1
https://thenourishinghome.com/2016/09/cinnamon-crumb-coffee-cake/

You Might Also Like:

Cinnamon Streusel Muffins (GF)
Pumpkin Pie Muffins {Grain-Free, Dairy-Free}
Grain-Free Chocolate Cake with Fudge Icing

Filed Under: Cakes/Cupcakes, Muffins/Breads/Biscuits ·

Banana Pudding Cake {grain-free, dairy-free}

By Kelly · 16 Comments

When life goes bananas, make Banana Pudding Cake! So creamy, dreamy and full of lightly sweet banana goodness, it's certain to make your family smile! Bonus that it's grain free and dairy free!

“When life goes bananas, make banana pudding cake!” Of course, I know that’s not how the old expression goes, but it fits. So I’m going with it!

As many of you dear friends know, this summer has been more than just a little bananas around here! (That’s why I had to take an unexpected sabbatical from blogging this summer.) Yet, despite chaotic circumstances, the Lord is faithful and good in filling us with grace, peace and joy when we keep our eyes fixed on Him.

I’m rejoicing in all He’s doing to heal my heart and sustain my health through this trial. And I’m especially rejoicing to get back to serving Him, my family, church and precious friends like you!

And that’s where this scrumptious Banana Pudding Cake comes in – so creamy, dreamy and full of lightly sweet banana goodness, it’s certain to make your family smile!

When life goes bananas, make Banana Pudding Cake! So creamy, dreamy and full of lightly sweet banana goodness, it's certain to make your family smile! Bonus that it's grain free and dairy free!

Of course, I’m not one to suggest that anyone should indulge in sweets to lift their spirits, but I think we can all agree that sometimes, a tasty treat helps us to remember to appreciate life’s simple pleasures. It’s especially uplifting when we share a special treat with family and friends! In this case, going bananas couldn’t be more enjoyable!

How to Make Banana Pudding Cake

Step One: Bake a loaf of my yummy grain-free banana bread. Allow it to cool completely, then wrap it and transfer it to the fridge to chill.

Step Two: Follow the recipe below to make my delectable dairy-free banana pudding (which is from my Banana Cream Tart recipe in my cookbook). Then, place the pudding in the fridge to set. Once it’s cold and set, you’re ready to have fun putting this simply delicious banana pudding cake together.

When life goes bananas, make Banana Pudding Cake! So creamy, dreamy and full of lightly sweet banana goodness, it's certain to make your family smile! Bonus that it's grain free and dairy free!

Step Three: Remove the chilled banana bread from the fridge. Slice the bread into 12 slices. Arrange the slices evenly along the bottom of a 9×9-inch baking dish. (As shown above, you may need to cut the slices into smaller pieces in order to cover the bottom of the dish.)

Next, cut the bananas into thick slices and layer them evenly across the top of the banana bread. This ensures there’s a delicious creamy banana in every scrumptious bite!

When life goes bananas, make Banana Pudding Cake! So creamy, dreamy and full of lightly sweet banana goodness, it's certain to make your family smile! Bonus that it's grain free and dairy free!

Step Four: Now you’re ready for the grand finale! Spoon the creamy banana pudding over the banana slices and use a spatula to even out the top. (If you have any extra pudding leftover, go ahead and enjoy it all by yourself. I won’t tell!)

Refrigerate the cake for one hour, then slice and enjoy! Mmm! So delicious! You’re family and friends are certain to go bananas over this simply delectable dessert!

When life goes bananas, make Banana Pudding Cake! So creamy, dreamy and full of lightly sweet banana goodness, it's certain to make your family smile! Bonus that it's grain free and dairy free!

Print
Banana Pudding Cake {grain-free, dairy-free}

Yield: 9-12 servings

Ingredients

  • 1 loaf GF banana bread (try my Ultimate Banana Bread recipe)
  • 3 large bananas, divided
  • 2 (13.5 oz) cans pure coconut milk
  • 2 1/2 tsp unflavored gelatin (preferably grassfed gelatin)
  • 6 large egg yolks
  • 1/3 cup, plus 1 Tbsp honey (I prefer mild flavor honey, such as clover or sage)
  • 2 tsp vanilla extract

Instructions

  1. Bake one loaf of banana bread. Allow the bread to cool completely on the stovetop. Then, remove the bread from the loaf pan and wrap it. Transfer to the fridge until ready to use to make the cake.
  2. Next, mash one banana to baby food consistency and measure out a 1/2 cup. Set aside.
  3. In a medium saucepan, add the coconut milk. Sprinkle the gelatin on the top of the milk. Allow the gelatin to bloom (soften) about 5–10 minutes.
  4. Meanwhile, in a medium bowl, whisk together the egg yolks, honey and vanilla. Set aside.
  5. Once the gelatin has softened, place the saucepan over medium heat. Add the 1/2 cup of mashed banana and whisk constantly until the milk is warmed.
  6. Very slowly add 1/2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
  7. Bring the custard mixture to a gentle simmer while whisking. Then continue to whisk for 3-5 minutes until custard begins to thicken. Once thickened, turn off the heat and pour the custard through a fine mesh strainer into a large glass bowl to cool.
  8. Once the custard is cooled, cover and refrigerate for at least 8 hours, preferably overnight.
  9. When it's cold and set, whisk gently to loosen, so it’s thick and creamy like pudding. Set aside.
  10. Remove the chilled banana bread from the fridge. Slice the bread into 12 slices. Arrange the slices evenly along the bottom of a 9x9-inch baking dish as shown in the photos above. (You may need to cut the slices into smaller pieces in order to cover the bottom of the dish.)
  11. Next, cut the bananas into thick slices and layer the slices evenly across the top of the banana bread as shown in the photos above.
  12. Then, spoon the pudding over the bananas and use an offset spatula to even out the top. Refrigerate the pudding cake for one hour, then slice and enjoy! Mmm! So delicious!

Notes

To ensure your pudding sets properly, be sure to use pure (canned) coconut milk. Or if you are not dairy-free, you may substitute with whole milk. In addition, the pudding will separate over time, so it's best to enjoy this scrumptious dessert within 24 hours of making it. Enjoy!

3.1
https://thenourishinghome.com/2016/08/grain-free-banana-pudding-cake/

You Might Also Like:

Strawberry Shortcake Biscuits
Favorite Holiday Recipe: Patriotic Cupcakes (GF)
Coconut Flour Brownie Cake (GF, DF Option)

Filed Under: Cakes/Cupcakes ·

Strawberry Shortcake Biscuits

By Kelly · 6 Comments

This simple, yet decadent, grain free strawberry shortcake biscuit recipe is one of my family’s favorite examples of how easy it is to transform a classic favorite into a healthy grain-free treat everyone loves!

Let the recipe tour begin … If you’ve been hoping for the opportunity to taste-test a few of the 100+ irresistible recipes in my new cookbook, Everyday Grain-Free Baking, I’ve got a special treat {literally} just for you!

This simple, yet decadent, strawberry shortcake recipe is one of my family’s favorite examples of how easy it is to transform a classic favorite into a healthy treat everyone loves. In fact, you have my promise that no one will even know it’s grain-free, unless of course, you tell them!

Plus, this recipe takes just minutes to make – simply top these beautiful biscuits with heaping spoonfuls of juicy strawberries and a dollop of homemade whipped coconut cream for a wholesome sweet treat that’s certain to bring a smile to everyone’s face.

This simple, yet decadent, grain free strawberry shortcake biscuit recipe is one of my family’s favorite examples of how easy it is to transform a classic favorite into a healthy grain-free treat everyone loves!

This simple, yet decadent, grain free strawberry shortcake biscuit recipe is one of my family’s favorite examples of how easy it is to transform a classic favorite into a healthy grain-free treat everyone loves!This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

P.S. The lovely linens featured in the photo are courtesy of my friends at Hen House Linens. I just adore their beautiful table linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.

Print
Southern-Style Strawberry Shortcake Biscuits

Yield: 6 shortcake biscuits

Ingredients

    Shortcake Biscuits
  • 2½ cups blanched almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup butter or coconut oil, melted
  • 1 tablespoon pure honey
  • 2 large eggs
  • ¼ teaspoon pure vanilla extract
  • Strawberry Topping
  • 1 pound fresh ripe strawberries (or thawed frozen berries)
  • 1 tablespoon honey
  • Optional: Whipped Coconut Cream

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
  2. For the Biscuits: In a small bowl, combine almond flour, baking soda, and salt. In a medium bowl, whisk together melted butter or coconut oil and honey until smooth. Add the eggs and vanilla, whisking together until well combined. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Place dough in fridge to cool about 10 minutes.
  3. For the Strawberry Topping: Slice the strawberries and toss with honey. If using, prepare the whipped coconut cream. Refrigerate until ready to serve.
  4. Once biscuit dough is chilled, scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot; repeat until you have made six. Place the dough balls on the parchment-lined baking sheet and gently flatten using the palm of your hand.
  5. Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean.
  6. Split the warm biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of whipped coconut cream, if desired. A delightful treat for breakfast or dessert!
3.1
https://thenourishinghome.com/2015/01/recipe-tour-strawberry-shortcake-biscuits/

By the way, if fresh or frozen strawberries aren’t available in your neck of the woods, there’s no need to fret. This is one delightful recipe that you can truly enjoy year-round. That’s because these tasty biscuits are perfect topped with virtually any fruit of your choice.

In the winter, when kiwi fruit is in peak season, there’s nothing as wonderful as topping these delightful biscuits with fresh sliced kiwi and bananas. And when summer arrives, we love to pile on fresh sliced peaches, or mounds of summer berries, such as raspberries and blackberries.

So whichever seasonal fruit tickles your fancy, I hope these special Southern-style shortcake biscuits become a cherished favorite in your home too!

You Might Also Like:

Cinnamony Apple Pie Muffins(GF)
Easy Chocolate Ganache Icing (DF Option)
Honey Butter Biscuits made with LOVE!

Filed Under: Cakes/Cupcakes, Muffins/Breads/Biscuits ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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