Whipped Coffee Cake
This small-batch recipe makes three perfectly small coffee cakes that taste JUST like whipped coffee! This gluten-free, dairy-free recipe is rich, moist and the best breakfast muffin on the internet. Plus it has the caffeine baked right in, so what's not to love?
Ingredients
- 80 grams oats, blended into fine oat flour 3/4 cup
- 1/4 teaspoon baking soda
- 1 pinch of salt
- 70 grams drizzly almond butter 1/4 cup
- 80 grams maple syrup 1/4 cup
- 1 large egg room temperature, if possible
- 1/2 teaspoon vanilla extract
- 2 tablespoons espresso or strongly brewed coffee
For the whipped coffee topping:
- 2 tablespoons instant coffee
- 2 tablespoons granulated sugar
- 2 tablespoons hot water around 180°F
- 1 tablespoons powdered sugar optional, for dusting
Instructions
- Preheat your oven to 350°F.
- In a small bowl, whisk together the oat flour, baking soda and salt.
- In a separate bowl, whisk together the almond butter, maple syrup, egg, espresso and vanilla.
- Add the dry ingredients in with the wet ingredients and whisk until a batter forms.
- Pour into 3 glass ramekins. A muffin tin will also work here too! Bake for 18-20 minutes at 350°F. Remove when the tops are domed and you can insert a toothpick and it comes out clean.
- While your cakes are baking, make the whipped coffee by whisking together the instant coffee, sugar and hot water. Whisk vigorously for several minutes (you can also use an electric mixer for this) or until you see the mixture lighten in color and stiff peaks form.
- Let the cakes cool slightly when they are out of the oven, then top with the whipped coffee. And you can dust with powdered sugar if you'd like!