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Almond Cookie Coffee Cake

This almond cookie coffee cake is unlike any other. It's got a layer of moist cake topped with fruit and a crunchy-soft almond cookie topping! You need it.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 cake


  • ½ batch Gluten-Free Chewy Almond Cookie dough
  • 2 c All Purpose Flour
  • 2 t Baking Powder
  • t Salt
  • c Coconut Sugar
  • ¼ c Butter room temp
  • 1 Egg room temp
  • ½ t Vanilla Extract
  • ¼ t Almond Extract
  • ¾ c Oat Milk
  • 1 ½ c Frozen Blueberries
  • 1 T Lemon Juice
  • Ground Cinnamon to taste


  1. Preheat oven to 325℉.
  2. In a small bowl mix blueberries and lon juice together, set aside.
  3. Take a 9” round cake pan and add a teaspoon of oil and evenly coat it, then add about a tablespoon or two of flour and coat the pan evenly, remove any excess flour. Set aside.
  4. In a small bowl combine flour, baking powder, and salt.
  5. In a large bowl combine sugar, butter, and extracts. Mix until just incorporated with a hand mixer.
  6. Add about half of the of the oat milk and flour, fold together with rubber spatula.
  7. Add the rest of the oat milk then flour mix until just incorporated, take care not to over mix.

  8. Fill the pan with the cake batter and spread it out in an even layer.
  9. Sprinkle some cinnamon on top if using.
  10. Distribute the blueberries evenly on top of the batter.
  11. Break the Gluten-Free Chewy Almond Cookie dough up into small pieces and coat the top.

  12. Bake for about 60 minutes, or until a toothpick comes out dry.

  13. Cool, Cut and Enjoy!

Recipe Video