Cinnamon Swirl Breakfast Cake. (Grain/Gluten/Dairy/Soy Free) With directions to make sugar free.
After receiving literally hundreds of comments from various readers that they made and loved my Cranberry Orange"Buttermilk" Breakfast Cake the idea for this spin-off recipe came to mind. This cake is SO good... that's all you need to know. Make it and love it..its my Christmas (or Holiday) gift to you!
To Make the Buttermilk
1/4 Cup Milk or Water (any variety: dairy or nondairy)
1 Tsp Lemon Juice
2 Cups Packed Blanched Almond Flour
3/4 Cup Starch (Potato, Tapioca or Arrowroot)
3/4 cup organic cane sugar
1 Tsp. Baking Powder (double acting if you have it!)
1/4 Tsp. Salt
1/3 Cup Melted Coconut Oil (Or melted butter or other oil)
2 Large Eggs
1 Tbs Vanilla Extract
1 Tbs Cinnamon
2.5 Tbs Maple Syrup or Agave.
Preheat oven to 350 degrees. Line a small cake pan or bread pan with parchment paper.
In a small bowl combine the Milk (or water) or your choice with the lemon juice. Set aside.
In a large bowl combine the Almond Flour, Starch, Sugar, Baking Powder, Salt and stir well. Add in the Melted Coconut Oil, Eggs Vanilla, Milk (or water).
Scoop out 1/3 cup of the batter into a small bowl. To that batter add the cinnamon and maple syrup.
Pour the (white) batter into the parchment lined pan. Then drizzle the (brown) cinnamon batter over top in a marble like swirly pattern.
Place in oven. Bake for 40-45 minutes- A toothpick should come out clean. Let cool slightly before slicing