Nibs & Coffee Cake

To celebrate our Nibs & Coffee bar sofi Award win for Best Sweet Snack from the Specialty Food Association last month, we came up with a delectable new recipe to share! We’ve put the coffee in the coffee cake, that’s right! Now you can get your morning dose of coffee inside of your coffee cake instead of alongside it. How fun is that?

Eat, share, enjoy!

Streusel:
2 Honey Mama’s Nibs & Coffee Bars (5 oz.), chopped
½  c. pecans, chopped
½ c. coconut sugar
¼ c. Bob’s Red Mill Paleo Baking Flour
¼ c. coconut oil, room temperature or slightly softened
2 tsp. cinnamon

Cake:
1 c. almond milk
1 T. apple cider vinegar
2 c. Bob’s Red Mill Paleo Baking Flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. Himalayan pink salt
1 tsp. vanilla
½ c. Spectrum organic shortening (or butter)
1 c. coconut sugar
2 eggs

Directions:
1. Preheat oven to 350 degrees. Grease a 9” cake pan and set aside.

2. Place streusel ingredients in a bowl and use your fingers to break up the coconut oil (if the oil has reached a more liquified state you can just stir to mix the ingredients). Set aside.

3. Pour apple cider vinegar into a measuring cup, then fill with almond milk to reach the 1 cup mark. Give it a quick stir, then set aside. Sift dry ingredients into a bowl; set aside. Place coconut sugar and shortening in a medium-size bowl and mix with a handheld electric mixer until fully incorporated. Add ⅓ of the flour mixture and mix well. Add 1 egg, mix, then add ½ the remaining flour mixture. Add the last egg, then the remainder of the flour, mixing after each addition. Drop mixer speed to low, then slowly pour in the almond milk and vanilla; mix until fully incorporated.

4. Spread half the cake batter into the pan and top with half of the streusel. Carefully spread the remaining batter over the streusel, then sprinkle the rest of the streusel on top.

5. Bake 40-50 minutes, or until cake is set and a toothpick inserted into the center comes out clean. Cool 15-20 minutes before serving.

Notes:
I used organic palm shortening to make this cake dairy-free, but you can use room temperature butter if you prefer. If you aren’t following a grain-free diet, you may be able to use regular all-purpose flour or gluten-free all-purpose flour, but the cooking time may be slightly different. My cake seemed like it could burn on top before the center set, so I added a foil tent loosely over the top for the last 10-15 minutes.

 Serves 12

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