Easy 30 Minutes Almond Croissant Cake (Paleo, V, GF)

Indulge in this Almond Croissant Cake that is made with a few simple ingredients. It is moist, fluffy, and sweetened with a touch of coconut sugar.

When creating this recipe I wanted to stick to an almond cake but needed to spice it up a bit. I love almond croissants so why not make it into a cake but healthier? This cake is vegan, paleo, and can be made gluten-free to fit all your dietary needs.

Ingredients Needed:

6in. Circular Pan

Cake

• Almond Flour- This is key to making the almond cake. This adds a subtle almond flavor as well, keeping the recipe paleo and grain-free.
• Arrowroot Starch- Alternatively you can use corn starch but I have not tested out another flour that could replace arrowroot starch.
• All-Purpose Flour- I used all-purpose flour for the crumble but you can also use gluten-free flour or use more almond flour.
• Coconut Sugar- Any granulated sugar will work such as brown or white sugar.
• Almond Milk- If you are not dairy-free, feel free to use another milk of choice.
• Coconut Oil- This is used in the crumble. You can also use butter.
• Baking Powder
• Cinnamon
• Almond Extract
• Almonds

How To:

1. Start by preheating the oven to 350F.
2. In a large mixing bowl, add the dry ingredients (flour, coconut sugar, and baking powder). Once combined, slowly add in the milk and almond extract. Mix well. The batter should be a paste consistency.
3. Next, in another bowl, combine the all-purpose flour, coconut sugar, cinnamon, and coconut oil. Mix those ingredients until a crumble consistency forms. Lastly, add in the chopped almonds.
4. Spoon half of the cake batter into your greased and lined pan and spread evenly. Then take the crumble mixture and sprinkle the mixture on top coating the top.
5. Repeat step 4. Spoon the remaining cake batter on top and then sprinkle the remaining crumble mixture on top.
6. Place the cake into the oven for 20 minutes.
7. Once done baking, take the cake out of the oven and let that cool for 1 hour.
8. Sprinkle with powdered sugar and enjoy!

Tips

• The crumble is optional but it is definitely what makes this cake feel like a “croissant”.
• How can you store this cake? You can store it in an air-tight container for up to days in the fridge.
• This cake is relevantly small (6in.), feel free to double the recipe.
• The consistency of the batter should be a pasty. If the mixture is too wet add more flour, if it is too dry add more liquid.
  

More Cake Recipes:

• One Bowl Carrot Cake
• Chocolate Coffee Crumble Cake