coffee cake

This coffee cake is guaranteed to keep your tastebuds coming back for more! It’s moist, filled with comforting spices and finished off with a perfectly sweet glaze. With so much flavour in every bite, it’s safe to say no one will be able to resist a slice! Make it the night before a holiday to save time in the morning.

Unlike classic coffee cakes made with AP flour, butter, A LOT of refined sugar and sour cream, this wellth approved version is made with better for you ingredients without compromising the flavour of the ever loved coffee cake. I lightened up the original recipe by swapping out sour cream for Greek yogurt, reduced the amount and type of sugar (choosing better for you alternatives) and opted for a local stone ground gluten free flour. By simply swapping out some of the key ingredients, you can now enjoy a slice of the cake any time of the day!

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FOR THE BUNDT CAKE

1 cup coconut oil 

1 cup organic cane sugar

2 eggs

2 tsp baking soda

2 cups Greek yogurt / ricotta (I did one cup of each)

1/2 cup plant milk

2 tbsp ACV 

3 cups gf flour blend (I used anitas)

3 tsp baking powder 

1/4 tsp salt

2-3 tsp cinnamon

FOR THE TOPPING 

1/3 cup coconut sugar (or organic golden sugar )

1 tbsp cinnamon

*this will make enough batter for a large coffee cake

THE STEPS

Cream melted coconut oil + swerve (or other granulated sugar alternative) + one egg together, together in a mixing bowl. Add the second egg along with Greek yogurt + ricotta + plant milk. Mix until smooth  

Add baking soda + baking powder + ACV. Mix to incorporate

Slowly add flour + cinnamon + salt.  Continue mixing until you have a smooth batter.

Put 1/2 of the batter in to your greased bunt pan. 

In a small bowl combine coconut sugar (or brown sugar alt.) and mix. Sprinkle half over the batter. 

Spoon the second half of the batter over the cinnamon sugar and sprinkle with remaining cinnamon + sugar.

Preheat oven to 350 and bake for 45min or until an inserted toothpick comes out clean  Enjoy warm