Healthy Coffee Cake

Looking for a Healthy Coffee Cake recipe? Try this moist, delicious healthier Starbucks copycat made with almond flour.

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 35

Resting time 1

Total Time 2 5

Servings

Calories 202kcal

Start by preheating the oven to 350. Then line a 9x9 baking dish with parchment paper and set aside.
Next, in a large mixing bowl, whisk together the dry ingredients - almond flour, baking soda, baking powder, and fine sea salt.
Then stir in the wet ingredients - eggs, maple syrup, and vanilla.
Finally, gently fold in the Greek yogurt. Pour the batter into the prepared baking dish and set aside.
To make the crumble topping add the ingredients to a small bowl and use your fingers to mix it together until a sandy texture forms.
Sprinkle the topping mixture over top of the batter in the baking dish. Pop this into the preheated oven to bake.
Check with a toothpick at the 35-minute mark. If it comes out clean the cake is ready to come out of the oven. Keep baking until the toothpick is clean - up to 45 minutes. If the top starts to brown too quickly you can cover the pan with foil until the cake is baked.
Let the cake cool in the pan for 10 minutes then carefully transfer it to a wire rack to cool completely before slicing.

How do I store this coffee cake? Freshly baked coffee cake can stay in an airtight container or wrapped in plastic wrap at room temperature for about three days. After that store any leftovers covered in your refrigerator for up to a week longer. Bring it to room temperature before serving.
Can you freeze coffee cake? For freezing this recipe, wrap the cake tightly with plastic freezer-safe wrap or aluminum foil then place it in a freezer bag. This will last 2-3 months in the freezer. Defrost it by opening the freezer bag and letting it sit at room temperature for a couple of hours before serving.
TIP! Wait until the cake has cooled completely before slicing. This takes 30 minutes to an hour.
TIP! If your eggs aren't at room temperature, simply place them in a bowl of warm water for 5 minutes.
Substitute sour cream for the Greek yogurt in the cake batter. For dairy-free use 1/4 cup of olive oil or avocado oil instead of yogurt.
Avocado oil or butter are both great swaps for the coconut oil in the streusel topping.