Cinnamon Crumble Coffee Cake

Coffee cake has always been one of my favourite desserts. There’s something about a cake topped with cinnamon crumble and drizzled in the most luscious caramel sauce. I decided to for go the caramel sauce for this particular version … you know, trying to make it healthier and not loaded with sugar. After all, sugar is essentially the devil when it comes to healthy living 😉

 

Either way you slice it 😉 – caramel or no caramel this cake is delicious! 

 

If you want to live on the dangerous side you could drizzle on a delicious date caramel (recipe below) that is equally as tasty but way better for you.

 

coffee cake, dessert, cake, dairy-free cake

 

I love when a vision or plan comes to life. You know, when you day dream about something and it actually turns out as good as in the dream. That’s how I feel about this healthier coffee cake. Recipe daydreaming come to life.

 

coffee cake, dessert, cake, dairy-free cake

 

coffee cake, dessert, cake, dairy-free cake

 

coffee cake, dessert, cake, dairy-free cake

 

Cinnamon Crumble Coffee Cake
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Crumbly and delicious coffee cake full of sugar and spice
Ingredients
  • Cake
  • 1/2 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 cup coconut yogurt
  • 2 eggs
  • 1 Tbsp vanilla
  • 1/2 cup almond milk
  • 1 cup oat flour
  • 2 cups spelt flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • Crumble Topping
  • 1/4 cup oats
  • 1/4 cup oat flour
  • 1 tsp cinnamon
  • 2 Tbsp coconut sugar
  • 1 Tbsp coconut oil
Instructions
  1. Preheat oven to 350 degrees
  2. Combine all the crumble ingredients in a bowl and mix with your hands. Pinch the mixture to combine the coconut oil with the flour.
  3. In a large mixing bowl cream together the coconut oil and sugar using an electric mixer.
  4. Add in the remaining wet ingredients and beat to combine.
  5. In a separate bowl combine the dry ingredients and whisk to combine.
  6. Slowly add the dry ingredients into the wet and beat to combine.
  7. Pour the batter into a greased bundt pan and top with the crumble mixture. Gently press the crumble into the batter to help it stick.
  8. Bake for 45-50 minutes, or until the cake is set and a toothpick comes out clean.
  9. Let the cake cool for 25 minutes before trying to remove it from the pan. Flip it onto a cooling rack. You’ll have to gently flip the cake again after it’s out of the pan to reveal the crumble*
  10. *Tip: Place a cutting board over the bundt pan and flip the cake. Make sure to hold the cutting board tight to the pan. Now place a cooling rack over the bottom of the cake. Put one hand under the cutting board and the other onto of the cooling rack. Flip. Now the cake should be crumble side up and sitting nicely on the cooling rack.

*Living on the dangerous side. Here’s a basic date caramel sauce for drizzling.

Date Caramel: puree 12 soft dates with 1-2 tbsp water and a splash of vanilla.

What’s your go to dessert? Leave a comment below.

 

xx,

Deanna


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