Almond Croissant Cake
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.
Equipment
- 1 6in Circular Pan
Ingredients
Cake
- 1 ¾ Cups Almond Flour
- ½ Cup Arrowroot Starch
- ⅓ Cup Coconut Sugar
- ½ Cup Almond Milk
- 2 Tsp Baking Powder
- 1 Tsp Almond Extract
Crumble
- ⅓ Cup All-Purpose Flour
- ⅓ Cup Coconut Sugar
- 2-3 Tbsp Coconut Oil Softened Not Melted
- 2 Tbsp Cinnamon
- ½ Cup Chopped Almonds
Instructions
- Start by preheating the oven to 350F.
- In a large mixing bowl, add the dry ingredients (flour, coconut sugar, starch, and baking powder). Once combined, slowly add in the milk and almond extract. Mix well. The batter should be a paste consistency.
- 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.
- 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.
- Repeat step 4. Spoon the remaining cake batter on top and then sprinkle the remaining crumble mixture on top.
- Place the cake into the oven for 20 minutes.
- Once done baking, take the cake out of the oven and let that cool for 1 hour.
- Sprinkle with powdered sugar and enjoy!