Have you ever wondered why coffeecake is called ‘coffeecake’? Maybe it is my inquisitive culinary mind, but here is the answer according to Wikipedia: “a class of cakes intended to be eaten alongside coffee or that may be eaten during a “coffee break” or offered to guests as a gesture of hospitality on or around a coffee table. Under this definition, a coffee cake does not necessarily contain coffee. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle.”
There you go. You can serve this deliciously moist, lightly sweet cake to your family and friends on your coffee table. With or without a cup of coffee. ;o)
2 cups fresh raspberries
6 tablespoons coconut palm sugar
2 cups gluten free flour*
2/3 cup coconut palm sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup almond milk
1/2 cup applesauce mixed with 1 teaspoon baking powder
2 teaspoons vanilla
2 tablespoons sliced almonds (you could use pecans as well – just change the recipe title…)
1/4 cup organic powdered sugar
1 teaspoon almond milk
1/4 teaspoon vanilla
*add in 1 teaspoon of xanthan gum, if your flour blend does not contain it.
Preheat oven to 350 degrees.
Combine raspberries and coconut palm sugar in a bowl; set aside.
Combine flour and next 4 ingredients in a large bowl. Combine almond milk, applesauce mixture, and vanilla in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon 2/3 of batter into an 8-inch round cake pan lined with parchment; spread evenly. Top with raspberry mixture. Top with almonds.
Bake at 350 degrees for 40 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes on a wire rack.
Combine powdered sugar, almond milk, and 1/4 teaspoon vanilla. Stir well. Drizzle over coffeecake. Serve.