Protein Toffee Coffee Cake

[grain free, gluten free, dairy + refined sugar free]

WOW!!! Gotta say - nailed this one! This classic healthy-fied coffee cake has it all – a delicious moist cake, protein packed with all the right ingredient. I used our NEW Toffee Coffee plant based protein powder, be sure to use the discount code MICHELLESAURA Enjoy! xo

•  INGREDIENTS:

  Crumble Topping:

• 3/4 cup almond flour

• 1/3 cup coconut sugar

• 1 1/2 tsp cinnamon

• 1/4 cup coconut oil

• 2 tbsp chopped walnuts

  Coffee Cake:

• 3 large eggs room temp

• 1/4 cup full fat coconut milk

• 3 tbsp coconut oil melted

• 1/3 cup coconut sugar

• 1/3 cup maple syrup

• 1 tsp pure vanilla extract

• 2 cups almond flour

• 2 scoops Aura Toffee Coffee Protein

• 1/4 cup arrowroot flour

• 1/2 tsp baking soda

• 1/4 tsp Himalayan sea salt

• 2 tsp ground cinnamon

• 1/3 cup chopped walnuts

• 1/3 cup dairy free chocolate chips

  Icing:

• 1/4 cup coconut sugar

• 2 tbsp arrowroot flour

• 1/2 tsp cinnamon

• 4 tsp full fat coconut milk

 DIRECTIONS:

1. Preheat your oven to 350 F and grease a spring form cake pan with coconut oil.

2. Start with the crumble topping and place all ingredients in a bowl and combine using a fork until a crumbly mixture forms. Place in the fridge until ready to use.

3. In a medium bowl, combine the almond flour, protein powder, arrowroot, baking soda, salt and cinnamon, set aside. In a separate large bowl, whisk together the eggs, coconut milk, maple syrup, coconut sugar, coconut oil and vanilla until smooth. Stir the dry ingredients into the wet using a spatula until well combined. Add in walnuts and chocolate chips.

4. Transfer the batter to your cake pan, spread out evenly and top with your crumble, sprinkle some more chocolate chips on top. Bake for 40-45 min or until a toothpick comes out clean.

5. Mix together the icing ingredients in a bowl, drizzle on the cake when it’s it’s completely cooled + devour!!!