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.

 Ingredients:

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