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Grain-Free Savory Coffee Cake With Roasted Tomatoes

Blossom Lady
Aug 08, 2021 08:14 AM
Grain-Free Savory Coffee Cake With Roasted Tomatoes

This recipe is grain AND diary free. If you’re not dairy free I would definitely recommend adding grated Parmesan or crumbled feta to both the filling and the topping. You know, just a few good tablespoons in both the filling and topping. We’ll call it breakfast cheese.

Here’s what you’ll need to make today’s savory coffee cake: Cherry tomatoes and olive oil, par-roasted before they’re baked again with the cake. You could also use coarsely chunked large tomatoes, the cake will just be a bit more wet. Parsley, garlic, lemon, and crushed red pepper flakes to create a savory streusel. Almond flour to give this cake a wholesome and tender crumb. Baking soda, baking powder and salt. Almond milk, eggs, and mayonnaise to moisten and bind the cake. I haven’t tested this cake without the use of eggs though I suspect 2 flax eggs would work. I love a slice in the morning with a soft-boiled egg. This cake keeps well for a few days and heats up nicely with a jolt in the microwave.

Here’s what we know for sure. Cake can be savory. Cake can most certainly be breakfast. Meetings are mostly cancelled.


For the Roasted Tomatoes:

  • 2 cups whole cherry tomatoes
  • 2 tablespoons olive oil

For the Streusel:

  • 1/2 bunch flat-leaf parsley
  • 2 cloves garlic
  • Zest of 2 lemons
  • Pinch of red pepper flakes
  • 1 cup almond flour
  • 1/4 cup olive oil
  • 1/2 teaspoon fine sea salt

For the Cake:

  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup almond milk (or any dairy free milk you prefer)
  • 2 large eggs
  • 1/2 cup mayonnaise
  • Coarse sea salt
  • Fresh cracked black pepper
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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