I think the only way that I could reasonably give up coffee is if I replaced my cups with slices of my brand new Coconut Crumb Coffee Cake.
I’m going to be honest, I’ve been working on this recipe for weeks because I wanted it to be perfect. Coffee cake pretty much reminds me of everything good in this life: coffee and cake. (Okay yes, I’m sure there are other things that are good in life… but these are uh…naturally the first things that come to mind).
This recipe is fully equipped with a gluten-free option (simply replace the all-purpose flour with a 1:1 GF flour!) and is dairy-free, made so luscious and fluffy by the addition of coconut milk and a secret ingredient, applesauce! It also contains no refined sugar, and is sweetened by just a touch of coconut sugar.
And then there’s the crumb. Ah yes, the crumb that I’m 99% positive is the only reason why we’re all here for coffee cake to begin with. It’s because we are HERE for that crumb first.
The marker of a good coffee cake for me is a crumb that you basically want to eat straight up, and an an airy-textured cake that compliments but doesn’t overpower the sweet texture of that topping. I added a spin on the traditional crumb by using unsweetened coconut flakes (the full flakes, not the shreds!) so that when placed in the oven, they get nice and toasted, releasing even more of their aroma. It’s sweet, crunchy, and delicious – and the golden-warm taste of the toasted coconut compliments the coconut oil, coconut sugar, and flour — all of which are the components used to create this crumb.
This coffee cake is the perfect better-for-you breakfast, afternoon, or anytime treat!
Enjoy and as always, tag me @DADAEATS & #DADAEATS on Instagram so I can see your creations!
Coconut Crumb Coffee Cake (Dairy-Free, Nut-Free, Gluten-Free option)
Coconut Crumb Cake
- 2 cups all-purpose flour. Feel free to substitute a 1:1 gluten-free flour.
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup coconut sugar
- 3/4 cup full-fat coconut milk
- 1/4 cup coconut oil, melted and cooled
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
Coconut Crumb Topping
- 3 tbsp all-purpose flour. Feel free to substitute a 1:1 gluten-free flour.
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/4 cup unsweetened coconut flakes. (not the shredded variety, the full flakes!)
- 3.5 tbsp coconut oil, melted and cooled
Preheat oven to 350 degrees.
In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt. Set aside.
To make the crumb topping, add 3 TBSP of flour, 1/2 tsp cinnamon, 1/4 cup coconut sugar, 1/4 cup coconut flakes, and 3.5 TBSP melted and cooled coconut oil to a small bowl and mix together until crumbly. Set aside.
In a medium bowl, whisk together the eggs, applesauce, room temperature coconut milk, and vanilla. Pour in melted and cooled coconut oil and whisk to combine. Finally, add in coconut sugar and mix thoroughly.
Add the wet ingredients into the bowl of flour and combine. Fold the mixture until thoroughly combined, but be careful not to over-mix.
Pour the cake batter into a lightly (coconut oil) greased 8x8 pan.
Add crumb to the top of the batter, making sure it is evenly distributed.
Bake for 25-30 minutes, until edges and coconut shreds are golden, and a knife inserted in the center comes out clean.