Healthy Coffee Cake

Treat yourself to this moist, delicious, Healthy Coffee Cake recipe. This naturally gluten-free Starbucks copycat is made with almond flour and uses natural sweetener for the cinnamon streusel topping.

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 35

Resting time 1

Total Time 2 5

Servings

Calories 202kcal

Author Sharon Rhodes

Ingredients

For the cake

2 cups almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
4 eggs *room temperature
⅔ cup maple syrup
1½ tsp vanilla
½ cup Greek yogurt

For the crumb topping

⅓ cup coconut sugar
⅔ cup almond flour
1½ tsp ground cinnamon
¼ tsp fine sea salt
¼ cup melted coconut oil

Instructions

Start by preheating the oven to 350. Then line a 9x9 baking dish with parchment paper and set aside.
Next, use a whisk to combine the almond flour, baking soda, baking powder, and fine sea salt in a large mixing bowl.
Then stir in the eggs, maple syrup, and vanilla. Mix until well combined.
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 over the batter in the baking dish. Place this dish in 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.

Video

Notes

To Store: 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.

To Freeze: To freeze this recipe, wrap the cooled cake tightly with plastic freezer-safe wrap or aluminum foil and place it in a freezer bag. It 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.

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