The Best Healthy Coffee Cake (Vegan and Refined Sugar-Free)
This healthy coffee cake recipe is a delicious twist on a classic favorite. Made with wholesome ingredients like Spelt flour and maple crystals and topped with a healthy cinnamon crumble and beautiful glaze, this fluffy cake pairs perfectly with your morning cup of coffee or tea and is so much better than any traditional coffee cake—vegan and refined sugar-free.
Equipment
- 1 spatula
Ingredients
For the Crumble:
- 1 cup maple crystals
- 1 ½ tablespoon tablespoons cinnamon
- ⅓ cup spelt flour
- 1-2 tablespoon water you may need more or less depending on how dry your coconut butter is, add it one teaspoon at a time
- 2 tablespoon coconut butter should be a smooth liquid texture
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean powder optional
For The Cake:
- ½ cup plant based milk I recommend a higher fat milk like unsweetened soy or oat
- ⅔ cup vegan yogurt I recommend a thick coconut yogurt
- ½ cup unsweetened apple sauce
- 1 cup maple crystals
- 2 teaspoon vanilla extract
- 2 cups spelt flour
- 2 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- 6 tablespoon water for the flax egg
- 2 tablespoon ground flaxseed
For The Glaze:
- ⅔ cup confectioners erythritol
- 1-2 tablespoon plant based milk just enough to achieve a pourable consistency
Instructions
Prepare the Crumble:
- In a medium bowl, mix together the maple crystals, cinnamon, and spelt flour.
- Add the coconut butter, vanilla extract, and (optional) vanilla bean powder. Mix well.
- Slowly add water, 1 teaspoon at a time, until the crumble mixture reaches a crumbly texture. Set aside.
Make the Flax Egg:
- In a small bowl, mix the ground flaxseed and water together. Let it sit for about 5-10 minutes until it thickens and becomes gel-like.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the plant-based milk, vegan yogurt, unsweetened applesauce, maple crystals, and vanilla extract until well combined.
Mix the Dry Ingredients:
- In another bowl, combine the spelt flour, baking powder, sea salt, and cinnamon.
Combine Wet and Dry Ingredients:
- Slowly add the dry ingredients to the wet ingredients, folding the mixture until just combined. Avoid overmixing.
- Stir in the flax egg mixture until well incorporated.
Assemble the Cake:
- Preheat your oven to 350°F (175°C). Grease an 8-inch square or round baking dish or line it with parchment paper.
- Pour half of the cake batter into the prepared dish and spread it evenly.
- Sprinkle about ¼ of the crumble mixture evenly over the top of the batter.
- Add the remaining cake batter and smooth over top.
- Sprinkle the rest of the crumble on top, ensuring an even distribution.
Bake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean(Note: the crumble may stick to the toothpick, this is fine, just make sure the toothpick is not doughy from the cake). The crumble topping should be golden and crisp.
- Remove the cake from the oven and allow it to cool for 10 minutes before adding the glaze.
Prepare the Glaze:
- In a small bowl, whisk together the erythritol and plant-based milk, adding just enough milk to achieve a pourable consistency.
- Drizzle the glaze over the cooled cake.
Serve:
- Slice and enjoy your healthy coffee cake with a cup of coffee or tea!
Tried this recipe?Let us know how it was!