I have a straight up issue right now. Legit ISH SHEW. Ok, so last week, I was being a really great friend and taking Sergio coffee. I bought two lattes at one of my favorite coffee shops then headed over towards Sergio’s house. It was snowing, again, so I was trying to get out of my car without getting slushed. So, to not get completely bombarded with yellow slushy snow, I placed one coffee on top of the other, kicked open my door, grabbed my purse, and sh*t got crazy. One of the coffees legit jumped out of my hand (meaning it fell off of the other coffee) and spilled everywhere (meaning the lid came off and completely poured out onto my car floor). I literally sat there screaming NOOOOOOOOOOOOO….OOOOO….OOO for a good 30 seconds, pretty much until I couldn’t breathe anymore. Then I stared at the coffee as it sunk into the carpet. Then I threw my scarf on top of it in a pitiful attempt to soak it up. It did nothing. Then I went on with my day. Hoping it would clear itself up. Welp, it’s been a week. I’m stupid. And my car smells like a dump truck. Legit dump. Not poo, just spoiled milk. I’m going to go get it detailed. They are going to hate me.

I had to snatch the sh*t out of things today. First 7 minutes of burpees, now 10 minutes of snatches. Look at you go CrossFit. WOD 12.2 was a doozy. Constantly snatching for 10 minutes is pretty damn hard. I’m excited for this wod to be over specifically so I can stop hearing all the snatch sexual innuendos and jokes going around at the gym. They aren’t original anymore. I’ve seen them on aboooout 65 different CrossFit shirts at this point. And every dude thinks he’s so creative when he makes a joke about it. Way to go guys. Way.to.be.

You know what’s weird about coffee cake? There’s no coffee in it. That’s kind of dumb. I mean, I’m guessing it was named that because people drank coffee with it? I don’t know. I guess we might as well call it donut cake. That makes sense. Since you eat coffee with donuts. Right? I don’t know what I’m saying. Either way, my coffee cake has coffee in it. I don’t mess around. Nor lie. So if you’re into coffee cake that doesn’t taste slightly like coffee, you’re not gonna be into this. And I won’t really be into you anyways.

I smell like bacon. Damnit.

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Coconut Coffee Cake

  • Yield: 4-6 1x

Ingredients

Scale

For the topping

  • 1 cup sliced almonds
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat your oven to 350 degrees.
  2. Mix all dry ingredients: almond meal, coconut flour, shredded coconut, baking soda and baking powder, cinnamon, and salt.
  3. Then add your wet remaining ingredients to the dry ingredients. Mix together.
  4. Grease an 8×8 or 9×9 glass baking dish and pour into the dish.
  5. Bake for 25-30 minutes or until edges are browned and middle is completely cooked through.
  6. While your cake is cooking, pull out a large skillet and place over medium heat.
  7. Add your coconut oil then almonds. Mix to coat almonds.
  8. When the almonds begin to toast and have a bit of browning to them (be careful because they burn easily) add your honey, maple syrup, cinnamon, vanilla and salt and mix thoroughly.
  9. Cook for a couple minutes longer being sure not to burn the almonds, but remove from heat.
  10. Once cake is done cooking, top with almonds and slightly press down to help stick to the cake. Let cool then serve with some delicious Chameleon Cold Brew Coffee!

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72 Comments

  1. Morgan says:

    Do you have to use coconut flour for this to work? I can’t find it anywhere. All I have is almond flour!

    1. juli says:

      I think almond flour might work, you will just need to use a bit more of it because coconut flour and almond flour are very different in baking.

  2. Breanna says:

    Would this recipe work well as a donut? I’m tempted to make all cake recipes into donut recipes… Also can I use only coconut flour? I’m not a fan of almond flour.

    1. juli says:

      it might!! haven’t tried it in a donut pan, though. you could use coconut flour, but i’m not sure how much coconut flour you would need since it is very different than almond flour

  3. Elaine Broskie says:

    Ages ago on the highway I had to slam on breaks, and my latte flew into the air conditioning vents. A few weeks later it smelled to high heaven. So I put a TON (actually 1/8 cup) of lavender oil all over the inside of the car. I sealed it, came back 2 weeks later (in the summer) and poof, no smell. The oil killed all the fungus or bacteria or whatever smelled so bad.

  4. Dana says:

    This looks amazing. Do you think it would still work out okay without the coconut flakes. I’m not a big fan, but don’t mind coconut flour. I’m looking forward to trying it. Love your site, and your stories make me smile. Keep up the great work!

  5. Jessica says:

    Hello! My husband is allergic to nuts….is there something else i can use instead of almond flour?? I am excited to make this but would love it if my husband could eat some too!

    1. juli says:

      I haven’t tried it another way but you may be able to use coconut flour if you add more eggs

  6. Colleen says:

    Hi! Great recipe! I made some substitutions (some by choice, some due to incorrect assumptions about what ingredients I had at home) that came out soooo good I wanted to share. I had just bought fresh, ripe peaches and wanted to make a moist peach cake with a pecan topping. I love and trust your recipes so I decided to adapt this one. I had much less coconut oil than I needed, so I used olive oil in the cake. I put the peaches at the bottom of the pan and then flipped it for an ugly but delicious upside-down peach cake. I also left out the coffee and used pecans in place of the almonds. Seriously amazing. Thank you!

  7. Naomi says:

    I made this today and the taste is amazing! I dont know what I did wrong though, because I had the cake in the oven for 30 minutes on 350 F but when the timer went of the cake was still waayy undercooked. So I lef it in the oven for a few more minutes and then I took it out and the bottom of the cake was still very wet. So I popped it back into the oven for 15 more minutes on 320 F and finally it was still wet 🙁 I still ate it though and it tasted super delicious, but just super wet…I hope you can tell me what went wrong. I dubble checked the recipe and I didn’t add to much or to less of anything.