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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:

Cherry-Almond Muffins (GF, DF)
Apple Streusel Upside Down Cake (GF)
Ultimate Banana Bread (GF, DF)

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:

Pumpkin Spice Cake: Special Fall Guest Post!
Coconut Flour Brownie Cake (GF, DF Option)
Apple Streusel Upside Down Cake (GF)

Filed Under: Cakes/Cupcakes ·

Double Chocolate Cream Pie {DF, GF}

By Kelly · 9 Comments

This delightful double chocolate cream pie will melt in your mouth! No one will ever believe that it's dairy free and grain free!

Everyone loves a good story, and food can be a great catalyst for sparking wonderful memories! This creamy dairy-free treat was inspired by my Granny’s famous chocolate cream pie. It was my Dad’s absolute favorite, and so his momma would make it for us every time we visited.

With five boys, my Granny had lots of tales to tell about my Dad and his brothers’ crazy antics and adventures, which made visits to her house a humorous time of fun!

Both my Dad and my Granny have gone on to be with the Lord. So I just had to ensure that these two very dear and cherished people in my life received a loving tribute both in my cookbook and here on the blog. Each time I make this special pie, it’s a wonderful opportunity to recall sweet memories of my family sitting around the table laughing and spending time together.

That’s why encouraging families to share meals together is so important to me – it’s truly one of the best investments you can make in building memories to last a lifetime. It’s those undistracted times around the table where our families can open up and share their lives with one another, and hopefully a lot of laughs too!

This delightful double chocolate cream pie will melt in your mouth! No one will ever believe that it's dairy free and grain free!Transforming traditional family-favorite recipes into delicious gluten-free, grain-free creations is what Everyday Grain-Free Baking is all about. This delightful double chocolate cream pie recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my beautiful cookbook.

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! {Get a sneak peek here.}

This delightful double chocolate cream pie will melt in your mouth! No one will ever believe that it's dairy free and grain free!
I hope this simple pie inspires you to gather your family around the table to share lots of sweet memories together as well. Enjoy!

Print
Double Chocolate Cream Pie {DF, GF}

Yield: 8 servings

Ingredients

    Chocolate Pie Crust Ingredients
  • 1 3/4 cups blanched almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut flour
  • 1/4 teaspoon unflavored grass-fed gelatin
  • 1/4 teaspoon sea salt
  • 5 tablespoons palm shortening
  • 3 tablespoons honey
  • Chocolate Cream Filling Ingredients
  • 2 3/4 cups pure canned coconut milk
  • 2 1/4 teaspoons unflavored grass-fed gelatin
  • 4 large egg yolks
  • 1/3 cup honey
  • 2 teaspoons GF vanilla extract
  • 2/3 cups dairy-free mini chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon sea salt

Instructions

  1. Prepare the Chocolate Pie Crust: In a food processor, combine the almond flour, cocoa powder, coconut flour, gelatin and salt. Pulse in the palm shortening. Then add the honey and pulse until a dough ball forms. Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the fridge to chill for 10-15 minutes.
  2. Preheat oven to 325°F. Lightly oil a 9-inch deep-dish pie dish. Once dough is chilled, remove it from the fridge and press the dough evenly along the bottom and sides of the pie dish to form the pie crust. Poke the bottom of the crust with a fork.
  3. Bake 12-14 minutes until crust is rises and is lightly browned along edges. Carefully remove it from the oven and allow the crust to cool completely.
  4. Prepare the Chocolate Cream Filling: In a medium saucepan, add the coconut milk and sprinkle the gelatin on top of the milk. Allow the gelatin to soften about 5-10 minutes. Meanwhile, in a small bowl, whisk together the egg yolks, honey and vanilla. Set aside.
  5. Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and the milk is warmed. Then 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.
  6. Add the chocolate chips, cocoa powder and salt, and whisk well to combine. Bring the mixture to a gentle simmer. Once mixture is simmering, whisk for 3-5 minutes until mixture thickens. Then pour the custard through a fine mesh strainer into a shallow dish to cool.
  7. Once cooled, pour the chocolate filling into the cooled pie crust. Place in the refrigerator to set at least 6-8 hours or overnight.
  8. When ready to serve, top with Whipped Coconut Cream and chocolate shavings, if desired. Enjoy!

Notes

If you don't have a deep-dish pie pan, simply pour excess chocolate cream filling into a bowl and refrigerate for a luscious pudding treat!

3.1
https://thenourishinghome.com/2016/03/double-chocolate-cream-pie-df-gf/

You Might Also Like:

Strawberry Shortcake Pie (GF)
Perfect Grain-Free No-Bake Pumpkin Pie
Naturally Sweetened Apple Pie Filling {and delicious ways to use it!}

Filed Under: Pies/Tarts ·

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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 …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

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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