There is something deeply comforting about coffee cake.
It is unfussy. It does not try too hard. It is the thing you slice into thick bars, set on parchment, and eat slightly warm from the counter while your coffee is still steaming.
And this one? It might actually be the best coffee cake ever (no but, we are serious when we say that!).
Even better? It is dairy-free. It is gluten-free. It is perfectly coffee-flavored thanks to Brissta’s Americano powder. It has crisp golden edges, a tender center, and little pockets of melted chocolate throughout. It looks rustic in the best way. No perfect layers. No complicated crumble. Just a soft, rich coffee cake cut into thick strips like the photo above.
You in? Yeah we thought so!
Why Brissta’s Americano Works So Well in Baking
Brissta’s Americano gives you bold, smooth coffee flavor without bitterness. Each tablespoon brings real depth, so you get that unmistakable coffee aroma baked right into the cake instead of just on the side in your mug.
Ingredients
Dry ingredients
- 1 ½ cups gluten-free 1:1 baking flour (we love birch benders flour!!!) Also addicted to their freezer waffles!
- ½ cup almond flour
- ½ cup coconut sugar (or organic cane sugar)
- 2 tablespoons Brissta’s Americano
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
Wet ingredients
- 2 large eggs
- ⅓ cup melted coconut oil (or avocado oil)
- ⅓ cup unsweetened almond milk
- 1 teaspoon vanilla extract
Optional but highly recommended
- ⅓ cup dairy-free dark chocolate chips (we love Hu kitchen or Lily’s!!)
- 1 tablespoon flakey sea salt for sprinkling on top (We love Maldon!)
Instructions
1. Preheat and Prep
Preheat your oven to 350°F.
Line an 8x8 pan with parchment paper so the edges hang over the sides. This makes it easy to lift out and slice into bars later.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
- Gluten-free flour
- Almond flour
- Coconut sugar
- Brissta’s Americano
- Baking powder
- Baking soda
- Cinnamon
- Salt
Take a second to smell it. That is what your kitchen is about to feel like.
3. Combine the Wet Ingredients
In a separate bowl, whisk together:
- Eggs
- Melted coconut oil
- Almond milk
- Vanilla
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix. The batter should be thick but scoopable.
Fold in the chocolate chips if you are using them.
4. Bake
Spread the batter evenly into your lined pan. It does not need to be perfect. Rustic is the goal.
Sprinkle a little coconut sugar over the top for a lightly crisp finish.
Bake for 22 to 28 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean.
Let it cool for at least 15 minutes before lifting it out and slicing into thick bars.
How It Should Look
Golden brown. Slightly cracked on top. Chocolate melted into little pockets. Cut into generous strips and laid over parchment like you meant to share but probably will not.
The edges will be slightly crisp. The center will be soft and tender with real coffee flavor baked in.
This is the kind of coffee cake you make on a Sunday and eat through Tuesday. It pairs perfectly with a hot cup of whatever your favorite coffee is.
And yes, dairy-free and gluten-free can still taste like the best coffee cake ever!!
