These grain-free coffee cake muffins make a decadent grab-and-go breakfast, complete with a cinnamon swirl inside and streusel on top.
Having a dozen freshly baked coffee cake muffins in your kitchen is like having all 12 new episodes of House of Cards waiting for you on Netflix, brand new and ready to be enjoyed. In fact, I think the muffins are even better, because I can make more of them whenever I want. Once I finish watching that last House of Cards episode, I’m out of luck for a long time.
These grain-free, paleo-friendly Mexican almond pulp brownies are a delicious way to use up almond pulp and satisfy chocolate cravings at the same time.
Even though they’re paleo cookies made with almond butter, they taste very similar to traditional peanut butter cookies, and the crumbly, buttery cookie and creamy salted caramel are an unbeatable team.
My boyfriend doesn’t like things made with apples, pumpkin, or squash, so fall is kind of a hard time for us. I’m all like, “It’s time to apple-pumpkin-squashify all the things!” and he’s all like, “Oh, it looks like there’s some bread over there for toast.” Literally, he had toast for lunch the other day. I could not even get him to try a bite of this butternut squash soup with fried garlic and chili oil.
I’ve been a paleo food blogger for long enough that I feel like a little bit of a failure when my boyfriend has toast for lunch.
Things are going a little bit better on the apple front, though, because Ben really liked this cake. Unless you’re the one to stir the grated apple into the batter, which would be a pretty major tipoff, you probably won’t know that there’s any apple in it. It does help make the batter extra moist, though, kind of like the zucchini in zucchini bread, and also adds a little more sweetness.
“Can I have this?” Ben points to the last slice of galette, sitting alone on the cutting board.
“NO!” I scream in my mind.
Sensing my hesitation, and because he’s a nice boyfriend, Ben asks, “Do you want some of it?”
All of it. “Half of it.”
Ben smiles and cuts the slice in two, leaving me what amounts to one eighth of a galette, then devours his share. And he doesn’t even like pears! That’s how I know these galettes are good stuff.
This cake is delicious: moist, tender, and perfectly lemony. I couldn’t taste the olive oil, but I think it adds some hard-to-pinpoint depth to the overall flavor of the cake, and it’s nice to know you’re baking with a healthy, dairy-free cooking fat. The glaze is cashew-based, but I worked hard to make honey and lemon the prominent flavors, so I think people who don’t know cashews are the main ingredient won’t be able to figure it out.
I’ve made this lemon olive oil cake countless times for dinner parties, birthdays, and all manner of holidays, and it never fails to disappoint. No one can tell that it’s gluten free, grain free, dairy free, and paleo friendly, and everyone is surprised to hear it’s made from extra virgin olive oil. I hope you’ll give it a try!
Chag sameach and happy Easter, if you’re celebrating one of those holidays, and happy (finally) spring if you’re not.
- 2 and ½ cups lightly packed almond flour
- ¾ cup tapioca starch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup honey
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice*
- 1 teaspoon vanilla
- 3 eggs
- 1 tablespoon lemon zest*
- 3 tablespoons lemon juice*
- ¼ cup honey
- ½ cup cashews, soaked in water for 1-2 hours and drained
- ½ teaspoon vanilla
- Pinch of salt
- 1 tablespoon lemon zest*
- 2-3 tablespoons water (or more as needed)
- Preheat the oven to 350°F, and thoroughly grease a large (12-cup capacity) bundt pan with olive oil. Place the pan on a baking sheet.
- To make the cake, whisk together the almond flour, tapioca starch, baking soda, and salt in a large bowl. Whisk together all the wet ingredients and the lemon zest in a medium bowl or two-cup measuring cup. Add the wet ingredients to the dry, and stir until well-combined. Transfer the batter to the prepared pan, and put the pan (along with the baking sheet that's underneath it--this is just for ease of transport) in the oven. Bake for 20-30 minutes, until the middle is set and a toothpick comes out almost clean (a few small crumbs are okay, but no goo). Cool for about 30 minutes in the pan, then carefully run a thin knife around the inner and outer edges of the cake to loosen it. You can try to invert it onto a plate at this point if it seems loose, but it might need a little bit more cajoling. If it does, place it in the freezer for 30-40 minutes, then dip the bottom of the pan into a bowl of very hot water for about 30 seconds. Invert the cake onto a plate, and it should slide right out.
- To make the glaze, combine all ingredients in your blender, or in a large bowl if you plan to use an immersion blender. Process until smooth, adding water as necessary to achieve a pourable consistency. Drizzle the glaze over the cooled cake (I transferred my glaze to a ziptop bag, snipped off a corner, and drizzled it on from the bag). Slice and serve!