I’d like to think I thought of this…. but it was actually my husband’s idea. I may have actually thought of the ingredients, measurements, tested, etc…. but the basic idea was his. And it was a good one! He wanted a spicy, cinnamon-y cake with a bacon-like glaze. He doesn’t mind eating a lot of powdered sugar – but I don’t like feeding it to him so I modified his idea of a glaze! Teamwork! 🙂 The coconut whipped cream is sweetened just slightly with maple syrup to complement to spiced cake. And bacon just goes with it… I think you’ll like it 🙂 Makes about 8 servings
Spiced Coffee Cake
1 1/2 cup almond flour
3/4 cup arrowroot starch
1/3 cup coconut flour
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
2 tsp baking soda
1/3 cup palm shortening (or butter)
1 tsp apple cider vinegar
1 tsp vanilla
1/4 cup raw honey
1/2 cup almond or coconut milk
Maple Whipped Cream
1 can coconut milk (thick cream only)
1 Tbsp maple syrup
1/2 tsp vanilla
4 slices cooked bacon, crumbled
- In a mixing bowl, combine almond flour, arrowroot starch, coconut flour, cinnamon, ginger, nutmeg, allspice, salt and baking soda.
- Cut in shortening until you get pea sided crumbles. Add in vinegar, vanilla, honey and milk until just combined.
- Pour batter into a greased cake pan or well seasoned cast iron skillet.
- Bake at 375F for about 20 minutes or until cooked through. Let cool about 15 minutes before cutting.
- Meanwhile, whisk together the coconut cream, syrup and vanilla for the maple cream using a stand mixer. Alternatively, you can use a blender.
- Place cream in fridge until ready to serve. Slice cake as desired and place on serving dishes.
- Top with a dollop of cream and bacon crumbles.