Almond Flour Loaf Cake with Coconut Glaze

No ratings yet

Almond Flour Loaf Cake with Coconut Glaze

This Almond Flour Loaf Cake comes together with 40 minutes of bake and is topped with a delicious coconut glaze! This grain-free recipe is moist, airy, and delicious.

Prep Time10

Cook Time40

Course: Breakfast, Dessert

Diet: Gluten Free

Keyword: Dairy-Free, gluten-free

Servings:

Author: Amy Rains

Ingredients

For the Loaf Cake:

2 cups blanched almond flour
1/2 cup unsweetened coconut flakes
1 tsp baking soda
1/4 tsp sea salt
1/2 cup full fat coconut milk
3 large eggs, beaten
1 tsp vanilla extract
1 tbsp melted coconut oil
1/4 cup honey

For the Glaze:

1/4 cup unsweetened shredded coconut
1/3 cup unsweetened coconut flakes
1/3 cup canned full fat coconut milk
1/2 tsp almond or vanilla extract
1/3 cup powdered sugar

Instructions

Preheat the oven to 350 degrees F. Gently grease a 9x3 loaf pan and set aside.
In a medium sized bowl, combine the almond flour, coconut flakes, baking soda, and salt. Set aside.
In another bowl, whisk together the eggs, coconut milk, vanilla extract, coconut oil, and honey.
Combine the wet and dry ingredients. Spoon into the prepared loaf pan and level off the top with a spatula until smooth.
Transfer to the oven and bake for 35 - 40 minutes. Remove from heat, and let sit for 10 minutes before transferring to a cooling rack.
Meanwhile, make the topping. Set your oven to a broil. Spread the shredded coconut and coconut flakes onto a baking sheet and broil the coconut on the middle rack for 1-2 minutes. Make sure it's browned and not burned! Remove and let cool.
For the glaze, add the coconut milk to a bowl with almond extract. Stir in the powdered sugar and continue to whisk until it represents a thicker and smoother consistency.
Transfer the loaf to parchment paper before adding the glaze. Gently pour the glaze over the loaf and top with coconut. Let the loaf set in the fridge for about 30 minutes, then slice and serve.

Nutrition