Churro-Inspired Mexican Brunch Delight

Allergens

Eggs, Milk, Almonds

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup cocoa powder
• 3/4 cup granulated sugar, divided
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp orange zest
• 1 tsp vanilla extract
• 1/4 cup unsalted butter, melted and cooled
• 1/2 cup dulce de leche
• 1 tbsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch round cake pan or springform pan.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, 1/2 cup granulated sugar, baking powder, and salt.
3. In another bowl, beat eggs, milk, orange zest, vanilla extract, and melted butter until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Pour the batter into the prepared pan.
5. Bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
6. In a small saucepan, heat dulce de leche and remaining 1/4 cup granulated sugar over low heat until smooth and combined.
7. Gently warm the glaze and pour it over the cooled cake. Let it sit for a few minutes to set.
8. In a shallow dish, mix together ground cinnamon and remaining 2 tablespoons of granulated sugar.
9. Carefully cut the cake into four equal pieces. Roll each piece in the cinnamon sugar mixture to coat evenly.
10. Arrange the coated pieces on serving plates and enjoy this decadent, gluten free churro inspired dessert.

Chef’s Insight

The perfect balance of rich flavors and textures, this gluten-free delight pays homage to traditional churros while offering a unique twist on the classic Mexican treat.

Notes

For a dairy-free version, replace the butter with coconut oil and use a dairy-free milk substitute.