Sweet Laurel Bakery


In high school I had a teacher who always ate the New York Style Coffee Cake from Starbucks in front of us while teaching. While I did occasionally enjoy the Starbucks coffee cake in my younger, not as health conscious days, I was much more interested in figuring out how to make it myself. I discovered one thing quickly… it’s all about the topping!! You’ll notice there’s loads of topping here. Enjoy!!
Sweet Laurel
Sweet Laurel
Sweet Laurel

New York Style Coffee Cake

Yield: One 8×8 pan, about 16 servings

Prep Time: 40 minutes


For the cake

3 cups almond flour

1/4 cup arrowroot (plus extra for sprinkling on top)

1/3 cup coconut oil

1/3 cup 100% maple syrup

4 egg whites

1 teaspoon baking soda

1/2 teaspoon pink salt

For the topping

1 cup almond flour

1 tablespoon cinnamon 

3 tablespoons coconut oil

3 tablespoons 100% maple syrup

1/4 teaspoon pink salt


Preheat oven to 350.

To prepare cake: Line an 8×8 pan with parchment paper.

In a bowl, stir together the almond flour, arrowroot powder, baking soda and pink salt.  Add the egg whites, 100% maple syrup and coconut oil and stir the batter together until evenly mixed.

Pour into an 8×8 pan then bake for about 25 minutes, and prepare your topping while the base of the cake is baking. 

To prepare topping: In a bowl, combine all the topping ingredients and mix with your fingers. If you like lots of topping, feel free to double the recipe.

Sprinkle on top of the cake after the first 25 minutes of baking, then bake the cake with the topping for another 20 minutes. 

Allow to cool completely and then dust with a bit of arrowroot before serving.


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