Cinnamon Nutty Coffee Cake
A great swap for weekend sweets, this coffee cake is definitely a crowd pleaser!
Anything loaded with cinnamon is good in our book! We made this coffee cake as part of our plant-based and protein packed live cooking series this past summer and it was a huge hit. We gave traditional coffee cake a boost by using whole wheat pastry flour for more fiber and nutrients, using a 50:50 ratio of oil and applesauce instead of all oil (or butter) to lower the calories and fat and added vanilla almond milk for a little sweetness and to help keep it moist. We also wanted to incorporate coconut sugar which is more sustainable and less processed than white sugar.
The best part is that you can mix and match the ingredients you pair with it. It’s great for breakfast or even as a dessert. While it has a decent amount of fiber (3 g) and protein (4 g) on it’s own, we like it make it next-level extra by adding fresh fruit and yogurt for a bigger nutrition boost. Here are a few of our other favorite combos to try:
Cinnamon Dusted Apples and Pears + Vanilla Greek Yogurt (0% or 2%)
Fresh Blueberries + Pecans + Plain Icelandic Yogurt (0%)
Very Berry Smoothie
Cinnamon nutty coffee cake
This streusel-packed coffee cake is perfect for your next weekend brunch or baby shower! Pair it with fresh berries topped with mint and cinnamon dusted Icelandic yogurt for the ultimate decadently nutritious meal.
Makes: 12 Servings
- 1.5 cups whole wheat pastry flour (Bob’s Red Mill)
- 1.5 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup granulated sugar
- ¼ cup canola oil
- ¼ cup applesauce
- ¾ cup vanilla almond milk (unsweetened)
- 1 egg
- 3 Tbsp. butter, melted
- ¾ cup coconut sugar
- 2.5 tsp cinnamon
- 4 Tbsp. almond flour
- ½ cup pecans ground
- Preheat oven to 350 F. Spray an 8 x 8 baking dish with baking spray.
- In a medium bowl, sift flour, baking powder, salt, and cinnamon.
- Stir in the sugar until well combined.
- In a small bowl, combine the oil, vanilla, applesauce, almond milk and egg with a fork.
- Add liquid mixture to flour mixture and stir until just combined. Set aside.
- Combine streusel ingredients in a small bowl until crumbly.
- Place half of the cake batter in prepared pan; top with half of streusel.
- Top with remaining half of batter; top with remaining streusel.
- Bake for 25-30 minutes.
250 calories, 13 g fat, 2.5 g saturated fat, 0 g trans fat, 25 mg cholesterol, 280 mg sodium, 30 g carbohydrates, 3 g fiber, 17 g total sugars, 4 g protein