Cinnamon Coffee Cake with Coconut Cream

Cinnamon Coffee Cake with Coconut Cream

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Cinnamon Coffee Cake recipe on MarlaMeridith.com © MarlaMeridith.com

I really wish you could eat this Cinnamon Coffee Cake while you read this post. With a gigantic cup of steamy coffee.

This cake is so delicious be prepared for it not to last very long. You will need to make two. One for me and one for you.

It certainly is big enough to share but you might not want to. It has no refined sugar, and it’s grain free which makes this the perfect treat for those of us who want perfection in perfection.

Got it? Let’s bake!


Cinnamon Coffee Cake recipe on MarlaMeridith.com © MarlaMeridith.com

Cinnamon Coffee Cake recipe on MarlaMeridith.com © MarlaMeridith.com

Be sure to load up your cake with a whole lot of Vegan Coconut Whipped Cream.

Dairy whipped cream is great too. Take a few extra minutes to whip it up yourself. Always worth it!

Cinnamon Coffee Cake recipe on MarlaMeridith.com © MarlaMeridith.com

Also, top your cake with a whole lot of nuts, pomegranate seeds and cranberries. (there are nuts inside the cake as well)

They make it festive!

Cinnamon Coffee Cake recipe on MarlaMeridith.com © MarlaMeridith.com

I love cinnamon, so there is a lot of that in this cake too.

Cinnamon Coffee Cake recipe on MarlaMeridith.com © MarlaMeridith.com

Cinnamon Coffee Cake recipe on MarlaMeridith.com © MarlaMeridith.com

Do you have a favorite coffee cake recipe?

Our Elf on the Shelf loves coffee cake too…

Cinnamon Coffee Cake recipe on MarlaMeridith.com © MarlaMeridith.com

What ingredients make yours extra special?

Cinnamon Coffee Cake recipe on MarlaMeridith.com © MarlaMeridith.com

Cinnamon Coffee Cake with Coconut Cream

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 10-12 servings

Cinnamon Coffee Cake with Coconut Cream

Ingredients

    Cinnamon Coffee Cake
  • 3 cups (312 g) Almond Flour
  • 1 1/2 teaspoon Baking Soda
  • 1/2 teaspoon fine Sea Salt
  • 1 tablespoon ground Cinnamon
  • 1/4 cup melted unrefined Coconut Oil
  • 3 large Eggs, whisked
  • 1 cup (244 g) unsweetened Apple Sauce
  • 1 cup (227 g) fat free plain Greek Yogurt
  • 2 droppers full Vanilla Stevia Drops
  • 1/2 cup (80 g) Raisins
  • 1/2 cup (60 g) chopped Nuts (Walnuts, Pecans)
  • 2 cans full fat coconut milk (13.5 oz cans) - unflavored and unsweetened
  • Plain or Vanilla Stevia Drops to taste
  • Vanilla
  • Vanilla Stevia Drops
  • Vanilla Extract, for even more vanilla flavor
  • Topping
  • Dried Cranberries
  • Nuts
  • Pomegranate Seeds
  • Fresh Cranberries

Method

    Coffee Cake
  • Preheat oven to 350 F with the rack in the middle. Spray a 9" springform pan with cooking oil. Combine dry ingredients (excluding nuts and raisins.) In another bowl combine wet ingredients. Mix wet and dry together until well combined. Fold in nuts and raisins. Add cake mix to the pan, smooth out the top if needed.
  • Bake for about 40 minutes or until a toothpick comes out crumb free. Let cake cool on a rack.
  • Vegan Coconut Whipped Cream
  • Chill coconut milk in the cans overnight. Open the cans without shaking them and carefully scoop out the thick, creamy part. Add this thick cream to your mixer bowl. With the whip attachment, start on medium speed and increase to high. Whip for about 5 minutes until you have thick whipped peaks. Sweeten to taste.
  • Assembly
  • Top cooled cake with coconut whipped cream, nuts and fruits.
https://marlameridith.com/cinnamon-coffee-cake-recipe/

 Coffee Cake Recipe Links

66 Responses to Cinnamon Coffee Cake with Coconut Cream

  1. Uhhh…
    This looks soooooooo good
    its appetizing… and the pomegranate looks like some kind of jewels on top
    The photographs looks pretty awesome too
    the minty green touch was absolutely perfect
    Overall……..Stunning

  2. I either need to make or buy some more almond flour so I can try this out asap. Cinnamon, coconut cream, pom arils… I’m drooling like my 7 month old.

    Hmm, wonder if coconut “cream” would work as a sub for the yogurt?

  3. LOVE this recipe! Cannot wait to make it for my gluten-free man and I have to say, you are my favorite food photog ever! Your photos make me grin from the inside :) True talent. Happy holidays to you and your family!

  4. Hi Marla!

    I have been a fan for quite a while but this is my first comment.

    I got acquainted to your website when I started a diet that took the ridiculous amount of sugar I was consuming at the time, and dairy, and gluten, and, and… But you know what? I feel amazing! And you and your lovely website with your delicious recipes (I already tried quite a few) helped me so much on the early stage of my diet, because I realized food can still be beautiful and tasty!

    And on top of that, your energy is just inspiring!

    I have only one question about the stevia measurement you provide. As English is not my first language, I’m not sure I am adding the correct amounts. When you say droppers do you mean a drop or another kind of measurment?

    Thank you so much again for creating such amazing recipes!

    Ana

  5. Looks Delicious…do you think the Greek yogurt could be substituted with coconut yogurt? I need something dairy & soy free

  6. I really want to make this, it looks superb. I am so behind blogging and checking out my pinterest :-( Quick question. I have used stevia powder extract in the past and I actually don’t like it at all. I find it it gives a really strong after taste flavor, sort of like splenda. How is the liquid stevia? any better? I really loved all your colorful and vivid pictures!!

  7. This was the perfect addition to my Christmas dinner (I used this as dessert). I subbed in Pumpkin for the Applesauce and added in all the Pumpkin Pie spices along with the cinnamon. Thank you so much for the recipe it will become a repeat in our house for sure. Oh, the coconut whipped cream was the biggest hit of all, my husband who hates dairy whipped cream and coconut loved the most.

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