Let's Make Some Coffee Cake

Ingredients

• 1/2 cup Coconut Sugar (for batter sweetness and crumb topping)
• 2 tsp Ground Cinnamon (divided between batter and crumb topping)
• 1 1/2 cup All-Purpose Flour (sifted)
• 1/4 cup Coconut Flour (adds moisture and subtle coconut flavor)
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Unsweetened Applesauce (egg substitute)
• 1/3 cup Coconut Oil (melted, liquid)
• 1 tsp Vanilla Extract
• 1 cup Almond Milk (unsweetened, room temperature)
• 1/4 cup Maple Syrup (for glaze, vegan honey substitute)
• 2 tbsp Espresso or Strong Coffee (cooled, for glaze)

Instructions

1. Prepare Pan

   Line the 9x9 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal later.

   Time: PT5M

2. Make Cinnamon‑Sugar Topping

   In a small bowl combine 1/4 cup coconut sugar with 1 tsp ground cinnamon; stir until evenly coated.

   Time: PT5M

3. Mix Dry Ingredients

   In a large mixing bowl whisk together 1 1/2 cups all‑purpose flour, 1/4 cup coconut flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and the remaining 1 tsp cinnamon.

   Time: PT5M

4. Combine Wet Ingredients

   In another bowl whisk 1/2 cup unsweetened applesauce, 1/3 cup melted coconut oil, 1 tsp vanilla extract, and 1 cup almond milk until smooth.

   Time: PT5M

5. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir with a rubber spatula until just combined; the batter will be slightly thick.

   Time: PT3M

6. Fold in Cinnamon‑Sugar Crumble

   Gently fold the cinnamon‑sugar mixture from step 2 into the batter, creating small pockets of sweet crumb.

   Time: PT2M

7. Transfer to Pan

   Spread the batter evenly in the prepared pan, smoothing the top with the spatula.

   Time: PT2M

8. First Bake

   Place the pan in a pre‑heated oven at 350°F and bake for 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.

   Time: PT35M

   Temperature: 350°F

9. Prepare Maple‑Espresso Glaze

   While the cake bakes, combine 1/4 cup maple syrup, 2 tbsp cooled espresso, and a pinch of cinnamon in a small saucepan; warm over low heat for 2‑3 minutes until glossy.

   Time: PT5M

10. Add Glaze and Finish Baking

    When the initial bake is done, remove the cake, drizzle the warm glaze evenly over the surface, then return to the oven for an additional 15 minutes to set the glaze.

    Time: PT15M

    Temperature: 350°F

11. Cool and Serve

    Allow the cake to cool in the pan on a cooling rack for 10 minutes, then lift using the parchment overhang and transfer to a serving plate. Slice and enjoy with a cup of coffee or latte.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

35g

Fat

10g

Fiber

2g

Ingredient Substitutions

• Instead of Coconut Sugar: Brown Sugar, Granulated Sugar
• Instead of Ground Cinnamon: Pumpkin Pie Spice
• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Coconut Flour: Almond Flour
• Instead of Unsweetened Applesauce: Mashed Banana, Silken Tofu (blended)
• Instead of Coconut Oil: Vegetable Oil, Melted Vegan Butter
• Instead of Vanilla Extract: Almond Extract
• Instead of Almond Milk: Soy Milk, Oat Milk
• Instead of Maple Syrup: Agave Nectar, Brown Rice Syrup
• Instead of Espresso or Strong Coffee: Strong Brewed Coffee

Equipment Needed

• 9x9 Inch Baking Pan
• Parchment Paper
• Mixing Bowls
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Oven
• Small Saucepan
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Pre‑heat oven and bake at the correct temperature.
• Do not over‑mix the batter.
• Ensure the glaze is warm but not boiling before drizzling.
• Allow the cake to set after the second bake before slicing.

Chef Tips from the Video

• Sift the flours to prevent clumps and ensure a light crumb.
• Room‑temperature almond milk mixes more evenly with the wet ingredients.
• Using parchment overhang makes removal of the cake effortless and keeps it intact.

Troubleshooting

Storage

Refrigerator: Store covered in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• Bake the cake a day ahead and store in the fridge; reheat slices in the microwave for 20 seconds.
• Glaze can be prepared up to 2 days in advance and reheated gently before drizzling.

Frequently Asked Questions