This simple, but incredibly tasty and delicious coffee cake is super easy to make and is one of the best ways to use up your leftover coffee or tea.
Topping this cake with chocolate, fresh fruit, nuts or a combination of the above is absolutely delicious and can be enjoyed on a hot day.
This is a delicious, easy, low-calorie cake that’s great for those of you that love a little crunch and sweet.
It’s also great for a quick and easy breakfast or lunch, so if you want to make this at home, it’s super easy and will leave you with plenty of time to enjoy your coffee.
Ingredients 1 1/2 cups milk, softened 1 1-2 tablespoons honey 1 teaspoon vanilla extract 1/4 cup powdered sugar 1 cup almond flour, plus more for dusting 1 1⁄2 cups cake flour (or gluten-free flour) 2 tablespoons cocoa powder 1 cup white chocolate, chopped, plus 1 teaspoon + more for sprinklingPreheat oven to 350F degrees.
Grease and flour two 8-inch cake pans.
In a large bowl, whisk together milk, honey, vanilla extract, powdered sugar and almond flour.
Add cake flour and cocoa powder to the milk mixture and stir until just combined.
In a medium bowl, combine almond flour and chocolate chips.
Add to the batter and mix until the dough is smooth and just combined with the chocolate chips, 1 minute.
Transfer to a greased 8- or 10-inch round cake pan.
Bake for 35-40 minutes, until the edges are lightly browned.
Cool for 10 minutes before serving.
If using gluten-Free flour, stir in a tablespoon of the flour and allow it to sit for 10-15 minutes before cutting into squares.