Hey guys, welcome back to the blog. Today’s recipe is a soft coffee cake with a crumbly topping. This gluten free and dairy free version of a classic can be served warm with a scoop of dairy free or regular ice cream or even with a spoon of Oatly greek yoghurt. The crumble adds a great texture and you can even sprinkle some flaky salt to bring out the flavour.
I like making this as a Sunday dessert or for breakfast. When I first heard about coffee cake, I wondered how a crumble would work on a traditional cake, but the crumbly texture balances the base of the cake really well. Traditionally, an American style coffee cake is a sponge cake with a crumb on top, but this recipe uses more of a dense cake. The denser cake holds the coffee flavour while still being soft and fluffy. Here’s how you can make it.
- 3 eggs
- 1/4 cup sugar substitute (I used Truvia)
- 5 tbsp coconut oil
- 1tsp coffee extract
- 1 shot of espresso
- 200 ml almond or oat milk
- 4 cups gf flour
- 1 tsp baking powder
- 1 cup oat flour
- 1 cup almond flour
- 3-4 tbsp coconut oil
- 2 tbsp brown sugar substitute
- 1 pinch of salt
- 1 tsp cinnamon
- 1/4 cup coconut flakes (optional)
- Almond extract (optional)
- Preheat the oven to 180ºC. Make sure all your ingredients are room temperature.
- Prepare the crumble by combining all of the dry ingredients and then adding in the coconut oil and any extracts.
- Set the crumble aside in the fridge and prepare the cake batter.
- Combine sugar, coconut oil, eggs, coffee extract, and shot of espresso.
- Sift and fold in the flour and mix in the plant-based milk and baking powder. You want a smooth and light batter.
- Pour half of the batter in a lined baking pan, sprinkle some of the crumble on top.
- Pour in the rest of the batter and top it with the rest of the crumble mixture.
- Bake in the oven for 30-40mins or until golden brown and a cake pick comes out clean.
This cake is best served warm and keeps well in the fridge. I hope you enjoyed today’s recipe and come back for more recipes like this one, xoxo.