1-Bowl Vegan Coffee Cake (GF, Oil-Free)

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Gluten-free vegan coffee cake slices drizzled with glaze

What started out as an attempt at healthier cinnamon rolls morphed into this delicious, 1-bowl vegan coffee cake. Why? Who doesn’t love coffee cake? Also, no yeast, no proofing, no rolling.

Coffee cake is like cinnamon roll’s easier, less fussy, equally delicious cousin.

You’re going to fall in love with this tender, gluten-free cake that’s naturally sweetened, laced with cinnamon, and topped with a pecan crumble. Let us show you how it’s done!

Coconut sugar, vanilla, pecans, cinnamon, maple syrup, applesauce, dairy-free milk, and gluten-free flours

Origins of Coffee Cake

While the name “coffee cake” might make you think it contains coffee, that’s not usually the case. Instead, coffee cake refers to eating a sweet cake alongside a cup of coffee. It’s believed that the concept originated in the 17th century in Northern/Central Europe.

Then, immigrants from Germany and Scandinavia brought it to the US. By the late 19th century, some American bakers did add coffee to the cake batter and others modified it to be denser and more cake-like.

Our version is not traditional but is our inspired, plant-based, gluten-free take on this sweet, cinnamon-infused treat.

Stirring dry ingredients in a mixing bowl

Vegan Gluten-Free Coffee Cake

The gluten-free flour base for this cake is a mix of almond flour, potato starch, and arrowroot starch. Almond flour makes it moist and hearty, while potato starch and arrowroot lighten up the texture. For natural sweetness, we used coconut sugar, and for leavening, we used a mix of baking powder and baking soda.

Pouring wet ingredients into dry in a mixing bowl

Next, we added dairy-free milk and apple cider vinegar for a “buttermilk” effect, which adds richness in flavor and fluffier texture to the cake.

We used applesauce to add moisture while keeping it oil-free, but you can also sub dairy-free yogurt (we used half of each!) for a heartier, richer texture. Lastly, maple syrup adds sweetness and vanilla extract provides delicious aroma and vanilla flavor.

Bowl of vegan coffee cake batter

Once the batter is ready, it’s spread into a cake pan with a cinnamon and coconut sugar swirl in between. Swoon!

Spreading coffee cake batter over a cinnamon swirl layer

Then comes the coconut sugar-pecan crumble topping made with gluten-free flour, pecans, coconut sugar, maple syrup, cinnamon, and optional coconut oil! It adds the perfect sweet crunch to the top of the cake.

Sprinkling coconut sugar crumb topping over vegan coffee cake

All that’s left to do is bake to golden brown perfection!

Holding a pan of vegan oil-free coffee cake

Serve plain or (our preference) finish it off with a drizzle of powdered sugar glaze, dollops of coconut whipped cream, or dairy-free yogurt (we love Culina plain or vanilla).

Drizzling glaze over vegan coffee cake

We hope you LOVE this vegan coffee cake! It’s:

Tender
Perfectly sweet
Cinnamon-infused
Quick & easy to make
& Incredibly delicious!

This is the perfect dessert for the holidays and beyond! Serve with a cup of coffee, chai, dairy-free milk, or a pumpkin spice latte to be instantly transported into cozy winter holiday mode.

Slice of coffee cake drizzled with powdered sugar glaze

More Vegan Cake Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a fork and plate of vegan gluten-free coffee cake

1-Bowl Vegan Coffee Cake (GF, Oil-Free)

Fluffy, tender coffee cake with a perfect crumb that’s easy to make (1 bowl!), naturally sweetened, vegan, and gluten-free. Laced with cinnamon sugar and topped with cinnamon pecan crumble!
Author Minimalist Baker
Print
Slices of gluten free vegan coffee cake with glaze
4.77 from 52 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 (Slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

CRUMBLE TOPPING

WET INGREDIENTS

  • 3/4 cup unsweetened dairy-free milk (we used almond milk // coconut, oat, or rice should also work)
  • 1 ½ tsp apple cider vinegar (or lemon juice)
  • 1/3 cup unsweetened applesauce (or sub plain dairy-free yogurt for richer cake // for yogurt we prefer Culina)
  • 1/3 cup maple syrup (or agave nectar)
  • 1 tsp pure vanilla extract

DRY INGREDIENTS

  • 3 cups almond flour (not meal // we prefer Wellbee's brand)
  • 1 cup potato starch (not flour)
  • 1/4 cup arrowroot starch or cornstarch
  • 1/2 cup coconut sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1/4 tsp salt (optional)

CINNAMON SWIRL

FOR SERVING optional

Instructions

  • Preheat oven to 350 degrees F (176 C) and lightly grease one 9-inch round springform pan or two 6-inch round cake pans (as the original recipe is written). You may also be able to bake in a 9×13 dish, but the cake won’t be as tall. Dust greased pan(s) with a little gluten-free flour and shake out excess. Set aside.
  • CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine. It should be the texture of wet sand (a little gritty, a little clumpy). If too wet, add some more gluten-free flour. If too dry, add a bit more maple syrup. Transfer to a small dish and set aside.
  • LIQUID INGREDIENTS: In a liquid measuring cup, measure out dairy-free milk and add vinegar, applesauce (or yogurt for more rich, moist cake), maple syrup, and vanilla. Whisk/stir to combine. Set aside.
  • DRY INGREDIENTS: To the large mixing bowl from earlier, add almond flour, potato starch, arrowroot or corn starch, coconut sugar, baking powder, baking soda, and salt (optional) and whisk to combine.
  • Add wet ingredients to the dry ingredients and stir with a wooden spoon until well incorporated and no large lumps remain. The batter should be semi-thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.
  • Add half of the batter to your prepared pan and gently shake to spread. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer.
  • Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.
  • Bake on center rack for ~40 minutes for a 9-inch spring form, 30-35 minutes for 2 6-inch round cake pans, or 35-40 minutes for a 9×13 dish. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges and surface are golden brown.
  • Let cool completely in the pan before serving (if using a springform pan, cool for 15 minutes with the ring on, then remove the ring and allow to cool on a cooling rack). Serve as is or with vanilla dairy-free yogurt, coconut whipped cream and berries, or a powdered sugar glaze (recipe in notes).
  • Store cake covered at room temperature for 2-3 days.

Video

Notes

*For optional glaze combine 1 cup (112 g) sifted organic powdered sugar, 1/2 tsp vanilla extract, and 1-2 Tbsp (15-30 ml) dairy-free milk of choice in a mixing bowl and whisk into a pourable glaze. If too thick, add more dairy-free milk. If too thin, add more powdered sugar. Drizzle over cake once cooled.
*Nutrition information is a rough estimate calculated with fortified almond milk and arrowroot starch and without optional ingredients.

Nutrition (1 of 10 servings)

Serving: 1 slice Calories: 342 Carbohydrates: 44.5 g Protein: 7.1 g Fat: 17.1 g Saturated Fat: 1.3 g Polyunsaturated Fat: 4.11 g Monounsaturated Fat: 10.83 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 280 mg Potassium: 297 mg Fiber: 4 g Sugar: 21.9 g Vitamin A: 4.67 IU Vitamin C: 0.09 mg Calcium: 172.54 mg Iron: 1.32 mg

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  1. Valerie Potts says

    Have just subscribed to this post and the recipes sound amazing but please, please would it be possible to have the metric equivalent in the ingredients

    • Support @ Minimalist Baker says

      Hi Valerie, yes! You can find the metric measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  2. Mary Beck says

    This is a lovely cake! The texture is amazing, and the sweet cinnamon burst in the center is so yummy. I followed the recipe with one exception: I swapped a jar of organic Gerber baby pear puree for the applesauce. I like to keep those little Gerbers on hand because the size is just right for recipes. An easy and very satisfying cake to make. Truly scrumptious. I can’t wait to make it again and bring it in to work to share.
    Thank you, as always. 😊

  3. Sarah F says

    This looks fab! Do you think I could either leave out the pecans or totally blitz them in the food processor? I’d love to make this but have it be toddler friendly : ) Thank you!

    • Support @ Minimalist Baker says

      Hi Kristin, it might work, but we haven’t tried it so can’t guarantee the texture will be the same. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      Hi Alice, That’s tough – it’s the main flour. We’d say cashew flour would be the next best option? Either that or a mix of oat flour and a GF blend?

    • Support @ Minimalist Baker says

      Hi Marie-Josee, it’s usually near the other gluten-free flours. Health food stores tend to have the best selection of GF flours. If that’s not an option, you can also get it online (we like Bob’s Red Mill brand). Hope that helps!

  4. Susanne says

    This cake looks soooo nice! I would love to make it, but my 3yo can’t have potato starch (or cornstarch). Can I sub it with tapioca? Or would you recommend something else?

    Thanks!
    Susanne

    • Support @ Minimalist Baker says

      Hi Susanne, the potato starch is key for making it light and fluffy. A mixture of arrowroot and a little coconut flour would be okay, but just know the texture won’t be the same. Hope that helps!

      • Stacy says

        I used cane sugar as that’s what I had, but I’ll try the coconut next time. I absolutely love how this turned out. I was really in the mood for some “real” dessert – something sweet and decadent – and this hit the spot perfectly. We’re not gluten-free, but I’m thrilled that this recipe is, as it means I can take it to the next gathering of friends, many of whom are gluten sensitive.

  5. Marin says

    This cake is really simple to make & tastes amazing. It also looks really beautiful visually & the aroma whist baking is like you’re in a bakery. I’ve made this cake twice now & found the texture quite dry. I thought I did something wrong the first time but when I made it again, sadly it was still very dry even trying to match the batter texture as shown in the video. I might add more apple sauce or some olive oil next time.

    • Support @ Minimalist Baker says

      Hi Marin, We’re glad you enjoy the flavor, but sorry to hear the texture hasn’t been quite right! We’d suggest using slightly less of the flours to see if that helps.

  6. Vivian says

    Hi,
    I would love to make this but don’t have any potato starch. Would you recommend any other cakes on your blog that I could replace with this cake recipe? I’m looking for something fluffy and lightly sweetened.

    Thanks : )

    • Support @ Minimalist Baker says

      Hi Vivian, potato starch is pretty key for a light and fluffy texture in gluten-free baking! If not gluten-free, you could try using a lesser amount of all purpose flour in place of the potato starch. Hope that helps!

  7. Tracy says

    I only have loaf pans and not round cake pans. Would this recipe work with those, and if so, how would you recommend modifying the temperature/baking time? Thank you!!

    • Support @ Minimalist Baker says

      Hi Tracy! We haven’t tried this in a loaf pan and we aren’t positive if it will work. We’d recommend leaving the temperature the same but increasing the bake time by 15 minutes, maybe more if it doesn’t seem done. Let us know how it goes if you give it a try! xo

  8. Jess B says

    This recipe took me back to childhood since I haven’t had coffee cake in what seems like forever! My Dutch husband who is new to the concept also really enjoyed the muffins (our oven half sucks so if anything is going to be cooked through – muffins it is!). I ended up using a blend of arrowroot powder and coconut flour. Additionally I used almond meal instead of flour. While I’m sure almond flour is a better option – the meal still turned out more than edible (in case that would keep anyone from making the recipe … I cannot find almond flour aaaanywhere for sale in the Netherlands). Thanks for another delicious recipe!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for your lovely review and for sharing your modifications, Jess. We’re so glad you both enjoyed! xo

  9. Mrs Hinton says

    Followed the recipe as is, except I had some leftover dairy free sour cream that I subbed for the applesauce. It was delicious!!! Thanks for another wonderful recipe!!

    Would love to attempt a modification for the almond flour for another nut ground into a flour since we have almond allergies in some of our extended family. If I ever make it that far, I’ll let you know how it goes!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, we are so glad you enjoyed the cake! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. And do let us know how your other nut flour tests go, we’re intrigued! Thanks again! xo

  10. Irene LV says

    I made this over the weekend, and was very pleasantly surprised by how tasty it is given the simplicity (flavour-wise) of the base ingredients! Might just be I don’t often bake cakes like this.

    First, the actual recipe I followed. Applesauce isn’t as much of a thing here in Sweden, so I used plain almond yogurt (Naturli’ Joe’ Kurt was the brand). I looked up how the specific one I used compares to Culina’s and the main thing is a very big difference in fat content (over a factor of 10), so I don’t know whether that might have affected a little the level of moisture of my cake (a bit higher). Opted for lemon juice, and kept the flours in the base as is (cornstarch for the third flour). I used coconut sugar for the crumble topping and otherwise light muscovado sugar; agave instead of maple; and plain AP flour for the crumble. And I also added espresso powder to the cinnamon swirl (keeping the cinnamon, of course!) – don’t know how much, I guess something between half a tsp and a full tsp.

    I didn’t know whether my batter was too wet or not, but when comparing to your pictures it looked pretty similar, so I was happy to bake as it was without adding anything more. The main deviation is I didn’t use a springform pan or any other round form, but instead used a loaf pan (dimensions in cm: 25 * 11 * 7, claims to have a 1.5L capacity; I greased it and lay some parchment paper across the length of the pan with some overhang so as to make my life easier lifting the cake out – whilst not losing any of the crumble along the way). It took a bit of guesswork knowing when to take it out for the best texture and moisture. Unfortunately, I don’t know the exact length of time I had it in the oven, but it was verging on an hour – I’m pretty sure it was at least 50 minutes (it was nowhere close to “setting” anytime before 45 minutes). This also meant that at some point I deemed it necessary to lay a piece of aluminium foil over the cake to prevent the topping from getting burnt. After baking, I let it cool for 10 minutes in the pan before taking it out – and maybe here I should have let it just cool completely in the pan instead of out of the pan.

    It turned out delicious!! The only hiccup is the “integrity” of the cake – as in, it is hard to cut a thinner slice without it breaking apart a little. But it wasn’t out of it being dry-crumbly, as I’ve read in other reviews (actually, it is wonderfully moist). I would guess it is just not quite meant to have the structure for that kind of slices – I’ll just have to do with the thicker ones! :)

    Everybody loved the cake and the crumble topping was probably the favourite part; so don’t leave it out! I read someone else write that maybe it could do with some more coconut oil, and I had the same impression whilst mixing it. Also: if one uses a loaf pan like I did it will maybe feel like there’s a bit too much of the topping (lower surface area), but I used it all anyway. I thought the espresso powder addition I made in the swirl was nice, but not essential.

    Next time I will use coconut sugar for the swirl too. I’m pretty sure it’s what made the crumble be such a hit. And I’ll let it cool in the loaf tin.

    • Support @ Minimalist Baker says

      Thank you so much for sharing your experience and modifications, Irene! We’re so glad everyone enjoyed it. xoxo

  11. Nehal Bellani says

    Hi,
    I made the cake yesterday and it turned out delicious. I followed the recipe exactly. I used yogurt instead of the applesauce.

    However the texture was a bit crumbly. Why is that and how can I avoid that the next time I make it?

    Also, can I actually add in coffee powder to get more of a coffee flavor to the cake?
    Thank you!

    • Support @ Minimalist Baker says

      Hi Nehal, we’re glad you enjoyed the flavor! Did your batter look like the photos? It sounds like, depending on your brand of almond flour / potato starch (or perhaps from the yogurt), the batter could use a little extra moisture from dairy-free milk at the end. We haven’t tried with coffee powder, but sounds lovely! Let us know how it goes next time!

  12. Lauren says

    One of the best cakes I’ve ever tasted! The recipe worked perfect. I doubled it and baked it in a large 9×13 pan and baked it for about 48 mins. 10/10!!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Lauren. Thank you for the lovely review! xo

    • Support @ Minimalist Baker says

      Hi Sofia, unfortunately we don’t think that would work. The flours used here are key for the light and fluffy texture.

  13. Ellie says

    Sounds delicous! Is there any way I could reduce the sugar without affecting the taste/texture too much? Also, I only have sweet potato starch on hand, would that work?

    • Support @ Minimalist Baker says

      Hi Ellie! We haven’t tried it with reduced sugar or sweet potato starch, but you could try it without the crumble topping for reduced sugar – though it will change the result. Let us know how it goes if you try it!

  14. Shawna says

    Just curious if you have any suggestions: I’ve made this recipe twice now and each time a knife comes out clean when testing but when I cut a piece out after it cools, the middle is gooey. This cake tastes fantastic so I really want to get it the right texture all the way through! Please help!

    • Support @ Minimalist Baker says

      Hmm, there are a lot of things that could result in underbaking, but first we’d suggest making sure the batter is thick enough – you could add extra almond flour (2 Tbsp at a time) until it resembles the thick texture of the batter in the recipe video. You could also bake for 5-10 more minutes. Let us know how it goes if you try again! xo

  15. Jessica says

    I have made this twice now with a few substitutions as I did not need the cake to be gluten free. Still used the same amount of almond flour but used spelt flour in place of the potato starch and corn starch. I also used oat milk yoghurt in place of apple sauce and the cake comes out fab. Light and delicate crumb. So good my husband (who is not vegan) requests it regularly!

    • Support @ Minimalist Baker says

      Amazing! Love the creative modifications, Jessica. Thanks so much for the lovely review!

  16. Nina says

    Love this recipe. It has become a family favorite- we had it for Christmas and Easter! None of my family members are vegan or gluten free but they all loved this coffee cake. Thanks for the great recipe!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoy it, Nina. Thanks for the lovely review! xo

  17. Maiken says

    Oh wow, this cake is absolutely fantastic! Made it just like the recipe said. At first I was confused about the potato starch/flour question, but I soon realised that in Sweden they sell potato starch under the name of potato flour (potatismjöl). I hadn’t even heard about a coffee cake before (I don’t think it’s a big thing in Europe) but this is definitely one of my favourites now! Everybody loved it and they were impressed by the gf+vegan+oil free aspect of this cake! I can’t wait to make it again and again :)

  18. Jack says

    Hi, why is there both potato starch and corn starch? We find it hard to get potato starch that’s safe for us, would it work if it was all corn starch?
    Thanks!

    • Support @ Minimalist Baker says

      Hi Jack, potato starch is pretty unique in its texture, so for best results, we wouldn’t recommend subbing it. Potato starch makes it light and fluffy, while corn starch adds structure. Let us know if you give it a try with additional cornstarch!

  19. Elisa says

    This cake was TERRIFIC. I really, really loved it. I ate big slices for breakfast, day after day. Moist, tasty, it could have come from a bakery. I made it in an 11″ round pan — will try the bundt next.

    • Serena says

      This looks lovely however I was expecting a coffee flavoured cake, perhaps coffee cake means something different in my country. It’s my favourite cake and haven’t found a here vegan version yet . Do you have a recipe for a coffee flavoured coffee and walnut cake? :)

      • Support @ Minimalist Baker says

        Hi Serena, coffee cake does mean different things in different places. We don’t have a recipe like that, but will add it to our ideas list!

    • Support @ Minimalist Baker says

      Yes! Another reader tried it with success. Make sure to add the crumble topping before the batter or else it will end up at the bottom.

      • Evelyn says

        Hi there! Omg this looks amazing! I love coffee cake but I want to make a healthier version, and here it is! I have a question though- if you subbed oat flour for this recipe would that be doable, and what modifications would you have to make?

        Thanks!

  20. Kristina says

    This cake is truly scrumptious. Thank you for creating such delightful treats and sharing with us.
    The second time I made it, I changed a bit. Instead of crumble topping, I topped with some grated coconut and cut apples. Also, I didn’t have maple syrup so I replaced it with plant milk, and It had just the right amount of sweetness and the perfect texture.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Kristina! Love your creative modifications. Thanks so much for sharing!

  21. clioh says

    I loved this coffee cake so much that a few weeks later when I was looking for a good GF DF blueberry muffin recipe and getting frustrated with the overly complex recipes I was finding, I decided to use this coffee cake batter, and just add blueberries. They turned out so well! The muffin tops even puffed over the ridge of the tin a little, which I rarely get when baking gluten-free.

    Can’t wait to make the muffins again with a little lemon zest mixed-in.

  22. Kay says

    I made this today with dairy milk (same volume) and regular all purpose flour(2 cups, omitting all other flours/starchs) and it worked perfectly! I also added an extra tsp of coconut oil to the crumble! Delicious and mildly! My only qualm is the title; I definitely counted three things to wash up afterwards, even if you call it a “dish” and a “cup” instead of a bowl!

    • Support @ Minimalist Baker says

      Hi Kay, We’re glad you enjoyed it! We still think it’s a simple cake, but we hear you. Initially we were going to make the crumble topping optional, but found it added a lot of flavor.

  23. Ellen says

    I have made this a number of times now…..first plain as written. Then I added frozen blueberries just before I added the crumble topping. Yum!!! It made it a bit more moist and of course the added berries took it up a notch. When I couldn’t find frozen blueberries, I used frozen raspberries…now…that was also good, but a little too moist to really hold up as well as the blueberries did.

    I have been using your recipes for years….so many yummy ones….thank you for all the work you have done to make it easier for us to enjoy our time in the kitchen.

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Ellen! We’re so glad you enjoy our recipes and love your creative additions to this one =) xo

  24. Hailey says

    Made this with my roommate who is gluten free and everyone loved it! Amazing texture and didn’t taste grainy or gluten free at all

  25. Samantha says

    So yummy!!! I was so excited to make this recipe since seeing you testing it on your Instagram stories, and it did not disappoint! I thought my batter texture looked a little runnier than yours did in the video and photos, so I added more flour as you suggested. Then I was worried I had added too much when I started dishing it out into my cake pans, but it still turned out beautifully (nice a crumbly, which I like). Thank goodness your recipes are always so forgiving for novices like myself!!! I can’t wait to make it again and maybe try with a little less flour next time to see how different the end product would be. It was a hit with everyone (both vegan and non-vegan) and is almost all gone 24 hours later. I don’t think it will last another 24 hours. Amazing as always!!! Thank you for all the hard work you put into your recipes to make them delicious and easy!!!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Samantha. Thanks so much for your kind words and lovely review! xo

  26. Megan says

    I used yogurt in place of apple sauce, which did make it rich and moist. But not really what I want for a coffee cake. Husband loved it, I would make it again, but with apple sauce.

    • Support @ Minimalist Baker says

      Hi Megan, Sorry to hear it didn’t turn out as hoped for! Would you mind sharing what you disliked about it? Did you make any modifications to the flours? We’d love to help troubleshoot if possible.

  27. Leta says

    Another awesome recipe! We made it as written, and it was totally delicious. Looking forward to making it again- thank you!

  28. Petchie Hawkins says

    I tried this recipe. Not sure if I did something wrong, but it was realllllly heavy and I could have used it as a doorstop the next day! The flavor was good, but how can you get it to be more moist and “fluffy”? I was so excited to see a coffee cake (made it for Christmas morning), but it was my first disappointment with a MB recipe!

    • Support @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Petchie. Did you make any modifications to the flours? Is it possible you used potato flour instead of potato starch?

  29. Tayy says

    My South African take on your recipe.
    Topping:
    1/4 cup sugar
    1/4 cup rice flour
    3 tbls chopped pecans
    2 tsp oil
    1 tsp syrup

    Wet ingredients:
    3/4 soy milk
    1 ½ tsp apple cider vinegar
    1/3 cup fruit puree
    1/3 cup syrup
    1 tsp vanilla essence
    1 tbls coffee + 3 tbls boiling water

    Dry ingredients:
    3 ½ cups flour
    ½ cup almond dust
    ¼ cup corn starch
    1 ½ tsp baking powder
    1 ½ tsp bicarbonate of soda
    ¼ tsp salt

    Cinnamon swirl:
    1 tsp cinnamon
    3 tbls sugar

    Method:
    Preheat oven to 180°. Line two cake pans.
    Crumble topping: Add all ingredients to a bowl and mix thoroughly and set aside.
    Wet ingredients: Mix all wet ingredients together in a large measuring cup and set aside.
    Dry ingredients: Mix all the dry ingredients using a wisk.
    Slowly add the wet ingredients to the dry ingredients.
    Add ¼ of the batter to a pan, and sprinkle the cinnamon swirl. Then add the other ¼ to that pain. Divide the remaining half of the batter in two and repeat the ‘swirl’ process in the other pan. Top evenly with crumble topping.
    Bake for 30-45 minutes. Let cool completely. Serve with dairy free cream or icing glaze.

    • Petchie says

      I live in a small town and sometimes items are hard to come by. I did use cornstarch instead of potato starch. I’m sure it was some thing that I did in altering the recipe but just wondering should it be a fairly light fluffy cake or a more dense moist cake?

      • Support @ Minimalist Baker says

        Hi, if using it in place of all the flours, we think it would make the cake more dense and potentially drier. We suggest keeping the almond flour but subbing the others with all purpose. Or, if you use all AP flour, start with less and work your way up so it doesn’t dry out the cake. Let us know if you try!

  30. Sandy says

    Hi! Great recipe. I’m on a gluten-free and eggless diet, but I don’t mind regular milk/yogurt. Will this recipe work with some non-vegan dairy ingredients?

  31. Valérie says

    I made this in celebration of Epiphany. Followed the recipe as written with absolutely scrumptious results.
    It was my first forée into vegan, gluten-free baking! Thank you for making it possible.

  32. Giselle says

    What should the ratio for the the coconut flour and arrowroot starch sub for potato starch? Is it 50/50 (1/2 cup each)?

    Thanks for sharing this! Looking forward to making it asap since I have all the ingredients on hand.

    • Support @ Minimalist Baker says

      Hi Giselle, yes, 1/2 cup each. But keep in mind the texture won’t light and fluffy like the potato starch. Let us know how it goes!

  33. Rita says

    Omg! Best coffee cake I ever ate. Becoming vegan and gluten free, I thought I would never eat delicious cake ever again, but I was wrong! This recipe is the bomb! I used brown sugar instead of coconut sugar. I also added vegan butter and pecans in the crumble. Turned out so good! Thank you so much for this recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Rita. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Heather says

    Another amazing recipe from you! I made it this morning and it turned out perfectly! I love the other commenter’s suggestion about pear or apple in the middle layer and want to try that next time. Thank you!

  35. Alison says

    Made this on Christmas morning – so good! In my opinion, the leftovers were even better!!

    I followed the recipe but added chopped, spiced pears to the swirl layer and the topping. Can’t wait to add apple next!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Alison. And love the pear idea. Thanks so much for sharing! xo

  36. Cecile says

    This cake was an absolute success for Christmas brunch! Everyone loved it including kids. I didn’t have apple sauce so I used Greek yogurt instead and regular sugar. Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Cecile. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. joanne eastope says

    Is it possible to swap the almond for a different kind of nut other than cashew? Nuts are tricky in our house.

    • Support @ Minimalist Baker says

      Hi Joanne, that’s tough because it’s the main flour. But perhaps a mix of oat flour and a GF blend? We haven’t tried it that way though and can’t guarantee results.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        You know, I haven’t tried cooking with tigernut flour, but it sounds like a pretty versatile flour! Let us know if you try!

  38. Elizabeth says

    This was absolutely delicious, and easy to make. It is not overly sweet, just right. I used coconut yogurt (Culina) vs. applesauce. I topped it with a coconut butter / coconut yogurt “cream cheese” glaze lightly sweetened with maple syrup. I will definitely be making this one again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Elizabeth. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Liora says

    As always your recipes don’t disappoint! We made this for Christmas morning and it was a hit for all not just those with dietary restrictions. Thanks soooo! I will follow you to the ends of the earth my dear! You have saved me from feeling deprived ❤️

      • Robyn says

        Reeeally want to try this recipe, looks lovely but can’t do potato…would tapioca starch be possible to substitute?

        • Support @ Minimalist Baker says

          Hi Robyn, we think it would contribute to a gooey texture, but haven’t tried it. The next best option would be a blend of coconut flour and arrowroot starch. Hope that helps!

  40. Lisa says

    This cake is really something: so flavorful and reminds me of eating cinamon crunch cereal as a kid. I made some modifications: buckwheat flour for the crumble. Almond meal instead of flour. did not have enough so added some oatflour as well. replaced potato starch with the recommanded coco flour & arrowroot powder – did not need the additional 1/4 cup. I think the cake did not rise as much and is pretty dense but so delicious. I think I will add some grated carrots the next time I try it to make it a bit less rich.

    Many thanks! been my desert for the past couple of days.

  41. Penny says

    Ugh. I just spent over an hour making this. My batter was thick which I thought was odd, but I added more non-dairy milk as indicated. It was only when putting the cake in the pans I realized the huge error I made! The instructions indicate to use the large mixing bowl from “earlier” so I assumed that meant to add those ingredients to the crumble that had been made in that bowl. I didn’t read the last sentence about the crumble that stated to transfer to a small dish and set aside. Boo hoo. So my crumble is in the body of the cake, not on top of it.

    It’s in the oven now. I’m so hoping it’s edible! So disappointing.

      • Penny says

        It was delicious, even with the silly error I made. I’m making it today and won’t make that mistake again :) I can only imagine how delicious it will be if I do it right! Amazing recipe. Thank you.

  42. Shiva says

    Okay so I made the cake but I got carried away with the applesauce, adding almost doubt the amount but I couldn’t help it since I loved the taste of applesauce. The repercussions were my cake was a bit soggy. And I couldn’t cook it more as it would burn otherwise. But the recipe is great and next time I try it I will save applesauce as a cooking snack😁

    • Support @ Minimalist Baker says

      Applesauce is delicious =) Sorry to hear the additional applesauce didn’t work out though. Let us know if you try again as written!

  43. Rachel says

    YOU ARE A GENIUS! This recipe is amazing. Turned out perfect- moist, cakey, sweet but not too sweet. Easily the best cakey recipe I have had since going GF,DF, and egg free. So thankful for this recipe :)

  44. Stuart says

    I didn’t have a few ingredients as it is not necessary for me to be gluten free but I would still share what I did. Didn’t have arrowroot or potato starch so used 2 cups of AP and 2 cups of almond flour. Cornstarch and regular sugar. Then subbed a kite hill vanilla bean yogurt and added less maple syrup and sugar. Had my own crumb topping leftover from an apple pie on Christmas so used that instead. Had to add more almond milk to get it to the correct consistency but it turned out fabulous and my vegan friends loved it!

  45. Trista Johnson says

    This was a super easy recipe to follow & the cake came out great! I followed the recipe exactly and went with the yogurt option. I used Forager cashew yogurt. I also used an 9x9inch square pan and it was done at 35 min. It rose beautifully and was perfectly moist. This was perfect for sharing with non vegan/GF family as everyone enjoyed this with their morning coffee :)

  46. Bryan says

    One of the best recipes I’ve made from minimalist baker! Even better than the chocolate zucchini bread which has been my all time favorite for a while. Keep the great recipes coming!

  47. Linsey says

    Wow, this is such an amazing recipe! My entire family devoured this coffee cake and RAVED about how delicious it was. It is super simple to make, and the result is out of this world. I followed the recipe exactly as written.

    Next time, I will double the topping – there was enough on top, but I don’t think there could ever truly be ENOUGH of that heavenly crispy, crunchy, sweet, pecan-y goodness.

    Another winner that will be added to our regular rotation.

  48. Tenley says

    We made this Christmas morning and it did not disappoint!!! It was perfect is every way…. tender, moist, perfectly sweet, beautiful, all the adjectives. As you suggested I used yogurt (full fat plain cow yogurt) instead of applesauce, then tossed a bit of cinnamon in the crumble just for extra Christmas magic. Can’t recommend it highly enough! Thank you thank you thank you!

  49. mishevalyuba@gmail.com says

    First time I made this cake and it came out perfect!!! Thanks for sharing this 😁😁😁
    I would be very happy if you can share some meals with fish, for example as I miss finding good ones. 🎀

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it. Thanks so much for sharing. You can find our recipes with fish here. Hope that helps!

  50. Erin says

    Great cake! I used more than one bowl though ;)
    I subbed brown sugar wherever it called for coconut sugar and used homemade almond milk for liquid. I baked in a bundt pan for 45 min, turned out of pan after about 10 min of cooling. Because of the bundt, my topping ended up as my base, but still delicious!

  51. Ana says

    Wow!! This was SO delicious! Super easy and tastes amazing. I followed the recipe to a T and used almond milk as my plant based milk. It was an amazing Christmas Day treat! About to enjoy some leftovers now :) 10/10

  52. Terri Barber says

    Good morning,
    I was wondering if I can replace the almond flour with either spelt flour or cassava flour? Thank you for all the wonderful recipes you post!! I have made many and love them all.

    • Support @ Minimalist Baker says

      Hi Terri, Almond flour helps add a fluffy, crumbly texture that we’re not sure the others would be able to do. Cashew flour would be the next best option. Let us know if you try it!

  53. Seth Ashworth says

    The most annoying thing about this recipe was waiting for the recipe to be released after it was teased on IG months ago. Totally worth the wait, it is such a good mix of flavours and the crumble topping is 💯. 12/10 would
    Recommend.

  54. Martha says

    SO dry! I followed the recipe exactly, but thankfully, I doubled the coconut oil in the topping, and added more maple syrup. Still too crumbly. The flavors are delicious, but I would change something next time to add more moisture.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Martha! Did you batter look like the photos? It sounds like, depending on your brand of almond flour / potato starch (and whether you used applesauce or yogurt), the batter can use a little extra moisture from dairy-free milk at the end.

    • Sara says

      My family loved this! A perfect holiday treat for everyone. Your non vegan family members won’t even know it’s plant based!

  55. Tami says

    This was half gone be end of day! I used the 50/50 in place of potato starch and it turned out great. I liked that it made it a tad more dense not so fluffy cake like. Flavors were perfect , as always. This is a great treat even if you don’t drink coffee😊

  56. Dominique says

    One of our Christmas morning traditions is to have coffee cake after we open our stockings. When I went plant based I thought I wouldn’t be able to take part in this tradition anymore. I stumbled upon this recipe and oh my goodness! This recipe is super easy to follow and it turned out delish! I followed the recipe as is (no modifications) and used almond milk as my non-dairy milk. I’m glad I gave half the cake away to family because otherwise I’d eat the whole thing!
    Tried the coconut whipped cream with it as well and was super impressed! Delicious way to start our Christmas Morning!

  57. Baiba says

    Dear Dana,
    As soon as I saw the cake, I knew I had to make it. I subbed half of the potato starch and all of the arrowroot starch for rye flour, and I used almond meal, not flour, baked at 190C – the cake turned out lovely for this Christmas Eve.
    Thanks so much and Merry Christmas from Latvia! :)

  58. Ramae Hamrin says

    I followed the recipe but got a very dense, moist cake — still delicious though. For my non-dairy milk, I used coconut milk (not the lite version) and I did use your suggested 50:50 arrowroot/coconut flour in place of the potato starch. The flavors are still wonderful but was so hoping for a lighter, drier texture. Kept it in the oven for at least 45 min too. Not sure what went awry.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ramae! If you used full fat coconut milk that likely made it more dense. As for the arrowroot / coconut flour sub, it works but is not ideal. Potato starch (along with the other GF flours) is ultimately what gives this cake its fluffy texture! Thanks for sharing your experience and glad you still enjoyed it!

  59. Jen says

    Hi, I made these with All Purpose flour and thanks to your great suggestion to someone that it may cause the bake to be dry, I cut down the amount of flour and increased the coconut milk slightly and they came out amazing. For anyone wanting to use AP flour instead:

    [This is a Half recipe!]
    1 cup AP flour, No other flours
    1/2 cup + 2tbs coconut milk (i used full fat canned milk)
    Baked in 8×8 dish for 30 mins

    Everything else the same! They were awesome, thank you for the recipe!!

  60. Kristin says

    Hi Dana, I look forward to trying this coffee cake for Christmas breakfast. I found the yogurt brand you recommended, Culina – but they only had the bourbon vanilla flavor not the plain. Would another coconut yogurt in plain flavor work, or should I stick with all applesauce?

    • Support @ Minimalist Baker says

      Any of those options should work! Even the bourbon vanilla- though it would be sweeter. Let us know how it goes =)

    • Support @ Minimalist Baker says

      Hi Andrea, the cornstarch/arrowroot provides structure, so the texture may not hold up as well. But it might be OK. Let us know if you try it!

  61. Pam says

    So yummy !!! Worked great in the springform . My only mistake was putting on glaze too soon because I was desperate to try it😂.

      • Melanie says

        I noticed someone asked this already but I was confused by your answer. Can I use almond flour throughout the recipe instead of both gluten free flour and almond flour? Thank you! Merry Christmas!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Melanie! Almond flour helps add a fluffy, crumbly texture, which is why I include it here instead of just GF all purpose. But if you try it, let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Unfortunately no, it tastes very strongly of beans. Another option would be a mix of arrowroot, potato starch, and almond (which are used in the cake)!

  62. liz says

    This says coffee cake but no coffee in ingredients. Do you use a coffee powder or a made coffee shot and if so how much

  63. Anna says

    I needed a sweet treat and this coffee cake was right on the money. I only had about 3/4c potato starch (seems it’s hit and miss in the stores these days), so I completed the cup with arrowroot starch. As a result, I chose to use 1/4c of cornstarch instead of the arrowroot, too. It baked beautifully in my springform pan. I only had to bake it for about 35 minutes, as well, which surprised me because my oven usually takes longer (I live in high elevation). All the ingredients are par for the course for MB, so I didn’t have to shop for anything extra special. Also, someone asked about reducing the sugar. I didn’t find this overly sweet, but I think the place to reduce sugar is in the swirl—either by reducing the sugar or not doing the swirl altogether (though you would be cutting out the cinnamon, which I think is essential). Thank you for this easy recipe.

  64. Paul says

    While this is “oil” free it is high in fat/saturated fat. Seems to me that the “oil free” provides a false sense of security. Not a criticism, simply an observation. Perhaps some of the standard “definitions or terms” need redefining.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Paul. Oil free certainly does not mean low fat. In our experience, it’s virtually impossible to make a vegan, gluten-free cake taste good without a little fat, which in this case largely comes from almonds – a source we feel good about.

  65. Shia says

    Hello, this looks delicious. Can’t wait to try it. can i sub coconut oil with virgin olive oil? or with unsalted butter (i am not vegan)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1:1, or 1/2 cup each. But reserve the additional 1/4 cup arrowroot called for in the recipe and only add as needed as coconut flour is quite absorbent.

      • Jeanne says

        My batter was very thick. Had to add more liquid. I had no almond flour but used gluten free flour. Thinks that’s the reason? Smelled great baking and came out good.

  66. Stacy says

    This looks amazing! I only have a muffin tin pan. Do you know what changes I would need to make for these to cook evenly?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi Mandisa! This one doesn’t require vegan butter, but it does call for coconut oil (only in the crumble topping). Is that what you’re referring to?

    • bryn says

      did you make this in the muffin tin ? I’m curious about baking modifications on cook time/temp ! thanks !

  67. Holly says

    Hi Dana, this looks phenomenal. Can’t wait to make it. Just wondering why you say it’s not freezer friendly. I freeze things with similar ingredients as this often without issue. Would love your thoughts. Thanks in advance and Merry Christmas!

    • Bliss says

      This looks delicious! I plan on making it for Christmas Day. What would be an acceptable substitute for the almond flour? I don’t mind it being GF. I have Oat flour and whole wheat pastry. Thank you!

      • Support @ Minimalist Baker says

        Hi, We’d say you can use white whole wheat (maybe not regular whole wheat) but start with less and work your way up. It can be more drying than almond flour. Hope that helps!

  68. Synne says

    Can you come over and make this for me? Your recipes always look superb! While I know my baking abilities are limited, and I’m happy to admit that. I could easily pass on the batter spoon (I don’t know what it’s called, see? Not baking expert here lol!) over to you! Would be greatly appreciated!

    I’m just teasing, or maybe I’m not? 😋

    Happy Holidays!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s tough – it’s the main flour. I’d say cashew flour would be the next best option? Either that or a mix of oat flour and a GF blend?

      • Kat says

        Hi! I was very happy to see this recipe in my inbox! I was looking for a GF vegan blueberry coffee cake just the other day. I did not find one that appealed to me, but this looks GOOD! I look forward to trying this as is and then making it again with blueberries to test.

        I’m learning how to bake GF/vegan. Should the wet materials be room temperature?

        Also, do you think it would be okay to use raw cane sugar (or other sugar) instead of coconut sugar? Thank you!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          They can be room temperature but it’s not essential. You can use raw cane sugar, but I’d make sure it’s fine and not super granular for best texture. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say you can use white whole wheat (maybe not regular whole wheat) but start with less and work your way up (start with 2 cups). It can be more drying than the GF flours!

  69. Jo says

    Hi there looks lovely can i ask
    1. When u say u can sub the 1 cup potato starch for mix of coconut flour and arrowroot …is that half Cup of each ?
    And would you then still add the additional 1/4 cup of arrowroot listed too .
    2. Could I use less coconut sugar , or would that alter the cake structure …I just want to make it less sweet as I din5 have a sweet tooth .

    Thank you so much

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think the coconut sugar is needed – it adds just the right amount of sweetness and helps provide structure as well. I don’t think you’ll find the cake overly sweet.

      As for potato starch sub, I’d use 1/2 cup arrowroot and 1/2 cup coconut flour, stir it in and then see if you need the remaining 1/4 cup arrowroot (since coconut flour can be quite absorbent).

      Let us know how it goes, Jo!

  70. Brennan says

    If you were going to substitute coconut flour and arrowroot starch for the potato starch, what proportions would you use? And then would you still add an additional 1/4 cup arrowroot starch (as already included in the recipe)?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi, Brennan! For the potato starch sub, I’d use 1/2 cup arrowroot and 1/2 cup coconut flour, stir it in and then see if you need the remaining 1/4 cup arrowroot (since coconut flour can be quite absorbent). Let us know how it goes!

    • Jo says

      Thank you Dana ,I just wondered as there’s a lot of coconut sugar and maple syrup too ..maybe I could use a bit more apple and less maple ?

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Perhaps but it will play around with the texture and we haven’t tested that. If you’d like to cut back on sugar, do as another commenter suggested and skip the cinnamon-coconut sugar swirl or the glaze instead! But I’d keep the cake ingredients as written for best results.

  71. Mary Root says

    Question: could this be adapted to a non- GF recipe by replacing almond flour, potato starch, and arrowroot with all purpose flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good question. I think it would make the cake more dense and potentially drier. Might I recommend keeping the almond flour but subbing the others with all purpose? Or, if you use all AP flour, start with less and work your way up so it doesn’t dry out the cake. Let us know if you try!

  72. Beth Ann says

    This looks amazing!
    Do you think this would work okay if I use half almond and half regular flour? Thank you! 🙏

  73. AJ says

    What’s the ratio of the coconut flour and arrowroot starch in place of the potato starch?
    Is it 1/2cup coconut flour and 1/2cup arrowroot starch to equal the 1 cup potato starch?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For the potato starch sub, I’d use 1/2 cup arrowroot and 1/2 cup coconut flour, stir it in and then see if you need the remaining 1/4 cup arrowroot (since coconut flour can be quite absorbent). Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I mentioned in the notes that you can try subbing the potato starch for 1/2 arrowroot, 1/2 coconut flour. If doing that, reserve the other 1/4 cup arrowroot and only add if needed since coconut flour can be quite absorbent! Let us know if you try, Sheri!

      • Sheri says

        Thank you Dana—sorry I missed that substitution comment you made, I guess I didn’t read closely! Looking forward to trying it out and I’ll let you know how it goes when I do.

  74. Lisa says

    This looks delicious. I am not gluten intolerant and do not have the gluten free flour ingredients. Do you have any earlier versions of the recipe? Would it work to sub 4 C flour (or part whole wheat pastry flour) for the almond flour and potato starch?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lisa! I haven’t tried this with gluten at all. I’d say start with all purpose but in a lesser quantity – maybe 2 cups – since it can be more drying and absorbent than almond flour and the GF blends!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried that but if you do let us know! Start with less and work your way up so it doesn’t get dried out!

  75. Mindy Bennett says

    This looks amazing! How much coconut and arrowroot flour would you suggest using to substitute for the potato starch?

  76. Nina says

    Hi, Christmas Greetings for the UK 🎄 I avoid coconut can I sub the coconut oil and the coconut sugar? Any suggestions? Thanks… stay safe in these difficult times….

  77. Rebecca says

    I’m excited for this recipe as we are non-dairy. Thank you! We are not vegan or gluten free so I have 2 questions:
    If I don’t have applesauce or yogurt, what can I use instead? Egg?
    Can I add up the amounts of different flours and sub the same amount of AP flour?
    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, an egg should sub well for the applesauce.
      You can try using all purpose flour but we haven’t tested it. I’d start with 2 cups and work your way up as to not dry it out!

  78. Christine Acheson says

    Looks delicious and a perfect Christmas Breakfast! What would I substitute if I didn’t want gluten free? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Christine! I’d say keep the almond flour if possible (it adds flavor and a fluffy crumbly texture), then sub out the other flours for all purpose!