Print Recipe
[Healthy] Coffee cake Perfect for a weekend brunch, this healthed-up recipe hits the spot with the cinnamon-y spongy goodness you want from a coffee cake, but with a nutritious punch!
Ingredients
- 1/2 cup almond meal
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1 Tbsp baking powder
- 2 large eggs
- 1/2 cup brown sugar (packed)
- 1/3 cup plain greek yogurt
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla (can also sub almond extract!)
- 1 Tbsp coconut oil
Topping
- 1/2 cup almonds (coarsely ground)
- 1/2 cup rolled oats
- 2 Tbsp sugar
- 2 Tbsp coconut oil
Ingredients - 1/2 cup almond meal
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1 Tbsp baking powder
- 2 large eggs
- 1/2 cup brown sugar (packed)
- 1/3 cup plain greek yogurt
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla (can also sub almond extract!)
- 1 Tbsp coconut oil
Topping - 1/2 cup almonds (coarsely ground)
- 1/2 cup rolled oats
- 2 Tbsp sugar
- 2 Tbsp coconut oil
| |
Instructions
Preheat oven to 350F. Mix dry ingredients (first 7 listed) in a bowl. Blend the rest of the wet ingredients in a separate bowl with a whisk, then add the dry to them and fold with a spoon until just combined – don’t over-mix! Pour into a square 8″ or round 9″ pan (use silicon or spray to prevent sticking). Pulse topping ingredients in a blender, and distribute evenly on top of batter. Bake for 20-25 minutes, until a knife inserted in the middle comes out clean. Cool, then slice into wedges. Serve with a hot beverage!
