Gluten & Dairy Free Cinnamon Pound Cake
1/4 cup coconut sugar
2 teaspoons cinnamon
3 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teapsoon salt
1/2 cup coconut oil, room temperature
3/4 cup coconut sugar
3 eggs, room temperature
1 teaspoon vanilla extract (I use Frontier Co-op)
1/2 cup cashew or almond milk
1 tablespoon coconut oil (for after baking)
1/4 cup coconut butter
2 tablespoons honey
1 teaspoon vanilla extract
2-3 tablespoons almond milk
Make the cinnamon sugar mixture: in a small bowl, combine the coconut sugar and cinnamon. Mix well and set aside.
Make the coffee cake: preheat the oven to 325° and line a 9×9 square pan with parchment paper.
In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, and salt. Stir until evenly mixed.
In a large bowl, combine the coconut oil and coconut sugar and mix until combined.
Add the eggs, vanilla, and cashew milk and stir until smooth.
Add the dry ingredients to the wet ingredients and stir well, making sure no dry spots remain.
Pour half of the batter into the prepared pan and sprinkle two thirds of the cinnamon sugar mixture on top.
Carefully scoop the remaining batter on top, making sure all the cinnamon sugar is covered.
Bake for 35 minutes.
As soon as it comes out of the oven, take the 1 tablespoon of coconut oil and spread it on top then sprinkle with the remaining cinnamon sugar mixture.
While the cake is cooling, make the glaze: in a small bowl, combine the coconut butter, honey, vanilla extract, and almond milk. Mix until smooth and thin enough to drizzle on the cake.
Once the cake has cooled, top with glaze. You can top it while it’s warm, but it won’t be pretty lines.