Looking for gluten free Easter recipes? Make Easter Morning Perfect :: Gluten-Free Almond Coffee Cake! It’s sweet for brunch or family breakfast. Serve it with coffee and tea while enjoying delicious spring almond flavors. All you need is one hour for baking and cooling time—this cake is ready to serve!
1 C. Tapioca Flour
1 C. Coconut Flour
1 C. White Rice Flour
4 tsp. Baking powder
¼ tsp. salt
1 C. Non-dairy butter substitute (Raw Coconut Oil works great)
2 C. organic sugar
1 C. Almond Milk
2 tsp. Almond Extract
For use after cake is baked:
1 tsp Almond Extract
½ Cup coconut or almond milk
Preheat oven to 375 degrees.
Sift all flours, baking powder and salt. Set aside.
With an electric mixer, cream butter substitute and sugar together until smooth. Add eggs one at a time, and mix thoroughly after each addition. Add dry ingredients alternately with milk. Add almond extract . Mix all.
Grease bundt and dust them with GF flour. Pour into each pan. Bake for 25 minutes.
While the cake is cooking, time to make the frosting!
Remove cake from oven when completely baked and set aside until cool. While cake is cooling mix 1 tsp Almond Extract with ½ cup coconut or almond milk. Evenly drizzle over cake while in pan. This ensures it will be extremely moist and lace with yummy flavor. Cool cake for 20-30 minutes.
Next place serving plate on-top of cake pan. Holding the serving plate on to the cake pan flip cake over so the cake pan is resting on top of the serving platter. When cake falls from cake pan on to serving platter, remove cake pan and your cake should look beautiful! Now drizzle your glaze frosting and garnish.
Serve and enjoy.
Almond Glaze Frosting
1/3 c. Raw Coconut Oil
2 c. Powdered Sugar
1 tsp. Almond Extract
2 to 4 tsp. hot water
*garnish with almond slivers (1/2 cup)
Heat Raw Coconut Oil until melted. Stir in powdered sugar, almond extract and water. Stir all ingredients until smooth. Drizzle over cake
Top with almond slivers or edible flowers for garnish.