The Best Ever Coffee Cake

/

This is one of my most favorite brunch dishes. It is beloved by kids and adults alike and it is loaded with high quality ingredients that do'n’t cause a sugar crash.

Enjoy!

MY FAVORITE COFFEE CAKE

For the topping:

  • 1/4 cup coconut sugar

  • 1/4 cup almond flour

  • 1/4 cup chopped walnuts OR pecans

  • 1/4 cup coconut oil

For the cake:

  • 1/2 cup unsweetened applesauce

  • 1 egg, beaten

  • 1 cup almond or hemp milk

  • 1 tablespoon apple cider vinegar

  • 1/3 cup coconut sugar

  • 1 teaspoon vanilla extract

  • 1 cup almond flour

  • 1 cup tapioca starch

  • 1/2 cup arrowroot flour

  • 1/4 cup coconut flour

  • 1 teaspoon each: baking soda and baking powder

  • a pinch of sea salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon each: cardamom, ginger and nutmeg

For the swirl:

  • 1/4 cup coconut sugar

  • 1 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees and grease a 9×13 baking dish with olive or sunflower oil. For a taller cake, use a cake pan or a 9x9 baking dish.

Mix together the crumble topping ingredients in a medium bowl and set aside.

Mix together the swirl ingredients in a small bowl and set aside.

Mix together all of the cake ingredients in the order listed. Pour half the batter into the baking dish, add the swirl layer, and then pour the other half over it.

Top evenly with crumble topping.

Bake for 35 minutes.

Let cool completely in the pan before serving. It’s delicious topped with coconut yogurt or strained (Greek-style) almond yogurt

Store cake covered at room temperature for 2-3 days.

kristiana-pinne-gZv1nVGr2Xc-unsplash.jpg