Gluten-Free Almond Flour Lemon Coffee Cake with Pecan Streusel
A moist, tender coffee cake made with almond flour and brightened with fresh lemon zest. The grain-free batter creates a delicate crumb while layers of cinnamon pecan streusel add textural contrast and warm spice. Sweetened naturally with maple syrup and coconut sugar, this cake works beautifully for breakfast gatherings, afternoon tea, or as a lighter dessert. The double-layer streusel technique creates pockets of sweet, nutty topping throughout rather than just on top, making every bite interesting.
Ingredients
- 3 large eggs
- ½ cup avocado oil
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour
- ½ cup tapioca flour
- ½ tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp sea salt
- 2 tsp lemon zest
- ⅝ cup almond flour
- ¾ cup raw pecans, chopped
- ⅝ cup coconut sugar
- 5 Tbsp avocado oil
- 1 ½ Tbsp ground cinnamon
- 1 pinch sea salt
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and line 8x8 inch square pan with parchment paper
- 2
Stir together all pecan streusel ingredients in small bowl until combined
- 3
Mix eggs, avocado oil, maple syrup, and vanilla extract in large bowl until well combined
- 4
Stir together almond flour, tapioca flour, cinnamon, baking powder, and sea salt in separate bowl
- 5
Pour flour mixture into wet ingredients and mix until smooth batter forms
- 6
Stir in lemon zest
- 7
Pour half the batter into prepared pan and spread evenly
- 8
Sprinkle half the streusel over batter layer
- 9
Repeat with remaining batter and streusel
- 10
Cover pan with aluminum foil and bake 30 minutes
- 11
Remove foil and bake 15-20 minutes until topping is golden brown and cake tests clean
- 12
Cool at least 30 minutes before slicing
Tips
Check doneness with digital thermometer for internal temperature of 190-205 degrees Fahrenheit for perfect texture
Allow cake to cool at least 30 minutes before cutting to ensure clean slices
Double-layer the streusel by adding half between batter layers and half on top for maximum flavor distribution
Good to Know
Cover and store at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature or slightly warm
Common Mistakes
Use digital thermometer to avoid underbaking which creates gummy texture
Wait full cooling time to avoid messy slices when cutting
Don't skip parchment paper or cake will stick to pan
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, this recipe is already completely dairy-free using avocado oil instead of butter and no milk products.
What if I don't have tapioca flour?
You can substitute with arrowroot starch in equal amounts, or use additional 1/2 cup almond flour for denser texture.
How long will this coffee cake keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Freezes well for up to 3 months.