Go Back

Spring Coffee Cake with Elderberry Sauce

Morning, noon and night. That is THIS cake. Chewy on the outside, moist on the inside. No one will believe it’s gluten and (near) refined sugar free. The elderberry sauce is not one to skip. Pour it on a slice and watch it soak in, enhancing every bite.
*Note: because some people have an allergic reaction to elderberries, it’s recommended to avoid eating them raw and opt for cooking or baking them.
 
Servings: 8 Servings

Ingredients

Spring Coffee Cake

  • 226 g 2 sticks / 1 cup butter
  • 235 g 1 ½ cups coconut sugar
  • 3 eggs whole
  • 1 egg yolk
  • 2 teaspoons 1 whole lemon, zested
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons vanilla extract
  • 210 g 1 1/3 cups + 1 tablespoon gluten free flour
  • 75 g ⅔  cups almond flour
  • ¾   teaspoon Himalayan sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • Optional:
  • White sugar for dusting
  • Powdered sugar

Elderberry Sauce

  • Makes 2 cups
  • 296 g 2 cups elderberries, frozen (or fresh, stems removed)
  • 62 g 3 tablespoons fresh lemon juice
  • 121 g ¾ cup coconut sugar
  • 2 oz. ¼ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • Pinch of sea salt

Instructions

Prepare Cake

  • Preheat oven to 350° (325° for convection oven). Coat medium-large sized cake pan with nonstick spray. Coat pan with white sugar (optional step).
  • Whisk dry ingredients in a medium bowl. Set aside.
  • Using an electric mixer on medium speed, whip butter. Add sugar while mixing until light and fluffy, about 2 minutes.
  • Add eggs one at a time, mixing well to incorporate after each addition.
  • Increase speed to medium-high and beat until mixture is light and fluffy, about 2-3 minutes.
  • Reduce speed to a lower speed and add lemon zest, juice and vanilla.
  • In 2-3 additions, add flour mixture while continuing to beat on low. Scrape bowl as needed. Do not overmix.
  • Pour batter into prepared cake pan.
  • Bake cake until golden brown and beginning to pull away from sides of pan, 55-65 minutes (or just 25-35 minutes in a convection oven), or until top is golden brown and a tester inserted into the center comes out clean.
  • Transfer to a wire rack and let cake cool in pan for 15-20 minutes. Invert cake onto rack; remove pan and let cool completely.
  • Sprinkle with powdered sugar.
  • After cutting a generous slice, pour a drizzle of the Elderberry Sauce (recipe below) over the top and enjoy!

Prepare Elderberry Sauce 

  • Add berries and lemon juice to a double boiler. Cover and simmer for 10 minutes.
  • Remove lid. Add sugar, maple syrup and vanilla. Stir.
  • Transfer to small saucepan (remove double boiler top element).
  • Simmer on low heat for another 3-5 minutes and allow to reduce and thicken just slightly. Be careful not to boil. Remove from heat.
  • Stir and scoop out 1 cup berry mixture. Place in blender, and puree on medium. Return to remaining mixture and stir. You should now have a very nice consistency.
  • Serve warm with a slice of cake. Store leftovers in an airtight glass container for 7-10 or freeze.