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–+ servings

Vanilla Latte Cake

Another gluten-free, dairy-free favorite. This decadently moist cake has all the bitter flavors or coffee with a hint of sweetness that will keep you caffeinated and coming back for more.
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Prep Time:10 minutes
Cook Time:20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cake, coffee, dairy free, gluten free
Servings: 8

Equipment

  • Whisk

Ingredients

  • 2 cups rolled oats, blended into flour about 150 grams
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 & 1/2 tsp vanilla extract
  • 2 & 1/2 tsp instant coffee
  • 2 tbsp milk of choice warm, to mix with the instant coffee
  • 1/4 cup powdered sugar for topping

Instructions

  • Preheat your oven to 350F.
  • In one bowl, whisk together the oat flour, baking soda, and salt. In a separate bowl, combine the almond butter, maple syrup, eggs and vanilla extract and whisk until smooth.
  • Gradually fold the dry ingredients into the wet until well combined.
  • Then warm up your milk and add the instant coffee, this creates a concentrated "coffee syrup" for flavoring the cake. Add this to the batter and mix.
  • Pour into an 8x8' baking sheet lined with parchment paper. Bake at 350F for 20-25 minutes.
  • Once the cake is out of the oven, let it cool for at least 20 minutes before sifting powdered sugar on top as a topping.
  • Store in an airtight container for up to 5 days.