Healthy Coffee Cake
This is an extremely delicious, addiction, and no-fail easy coffee cake recipe I know you're gonna love.
Ingredients
For the Streusel:
- 1/2 cup whole wheat pastry flour (can sub whole wheat flour or spelt flour)
- 1/2 cup coconut sugar divided
- 1/2 tsp ground cinnamon
- 1/8 tsp sea salt
- 3 tbsp coconut oil cold/hardened coconut oil that has been chopped into small pieces
For The Coffee Cake:
- 2 cups whole wheat pastry flour (can sub whole wheat flour or spelt flour)
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 1/2 cup unsweetened almond milk or milk of choice
- 2 eggs beaten
- 1/2 tsp vanilla extract
- 3 tbsp coconut oil melted
Instructions
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Preheat oven to 350 degrees F.
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In a mixing bowl, combine the flour, coconut sugar, cinnamon, and sea salt. Mix in the hardened chopped coconut oil, and then set aside (this will be the streusel that will go in the center and on top of the cake).
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Grease and lightly flour a 9-in cake pan (I use a spring-form pan).
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Combine the ingredients for the coffee cake in a large mixing bowl, Be careful not to over-stir, just stir until the flour is incorporated.
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Pour 1/2 of the batter into the prepared cake pan and spread to coat the bottom of the pan with a knife or spoon. Sprinkle about 1 cup of the streusel (coconut sugar mixture) over the cake layer. Spoon the rest of the cake batter over the streusel, spreading out if necessary to cover the entire layer. This can get a little messy and doesn’t need to be perfect.
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Sprinkle the remaining streusel over the top of the cake.
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Bake for 25-35 minutes, or until a knife inserted into the center of the cake comes out clean.
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Remove from oven and place onto cooling rack until room temperature.