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Who else loves coffee cake?
The version I remember was loaded with sugar and certainly not healthy. I decided to revamp the classic coffee cake making it whole food plant based. Our coffee cake recipe is refined sugar free and so healthy that you could even have it for breakfast!
Adopting a whole food plant based lifestyle does not have to be boring nor does it have to be only be salads. I love finding new ways of creating healthy whole food plant based dishes interesting, creative, and most important - EASY.
Coffee cake is the perfect treat to bring over a friends house or impress your family with! Your entire house will seem heavenly with the aroma and your body with thank you for choosing a health promoting dish.
Print The Recipe Here (New Feature!)
Healthy Coffee Cake
Serves 8-10
9 inch square pan
Ingredients
Wet
1 cup non-dairy milk unsweetened + 2 tsp apple cider vinegar [Mix and set aside]
1 tbsp ground flax meal + 3 tbsp water [Mix and set aside]
1/2 cup apple sauce
1/2 cup date paste [You can swap for maple syrup]
Dry
2 cups oat flour
1 tsp baking powder
1 tsp baking soda
1 tbsp all spice
Topping
3/4 cup rolled oats
1/4 date paste [You can swap for maple syrup]
1/3 cup oat flour
2 tbsp almond butter [optional]
Directions:
+Preheat your oven to 350 degrees
+Mix together the wet ingredients
+Mix together the dry ingredients
+Mix together the topping ingredients
+Slowly combined the dry ingredients into the wet
+Add the coffee cake batter into your baking dish
[Use parchment paper if you do not have silicone]
+Sprinkle the mixed toppings all over the coffee cake batter
+Pat gently the toppings -- secure them into the batter
+Bake for 30 minutes until golden brown
+Let cake cool completely before removing from pan
**If you use maple syrup -- bake for 50 minutes at 350 degrees**
Enjoy!
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