Coffee Crumb Cake

Ingredients

• 1.5 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free butter, softened
• 2/3 cup allulose
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened almond milk
• 1/2 cup almond flour (streusel)
• 3 tbsp allulose (streusel)
• 1 tsp cinnamon (streusel)
• 3 tbsp cold dairy-free butter, cubed (streusel)

Method

1. 1

   Preheat oven to 350°F and grease an 8-inch square pan.

2. 2

   Make the crumb topping first: whisk almond flour, allulose, and cinnamon together, then cut in the cold, cubed dairy-free butter with your fingertips until pea-sized crumbs form — keeping the butter cold and working it in by hand like this is what keeps the topping crumbly and distinct; melted or softened butter turns the mixture into a paste that just sinks into the cake instead of staying on top.

3. 3

   For the cake, whisk almond flour, coconut flour, baking powder, and salt together.

4. 4

   Cream softened dairy-free butter and allulose until fluffy, beat in eggs and vanilla, then alternate adding the dry ingredients and almond milk.

5. 5

   Spread batter into the prepared pan, sprinkle the crumb topping evenly over the surface, and bake 28-32 minutes until a toothpick comes out clean.