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Recipe: Cinnamon Coffee Cake with Coconut Cream

Authoradmin
DifficultyBeginner

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.

Yields1 Serving
Prep Time10 minsCook Time40 minsTotal Time50 mins
 '--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)
Vegan Coconut Whipped Cream
 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
1

'--Coffee Cake

2

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.

3

Bake for about 40 minutes or until a toothpick comes out crumb free. Let cake cool on a rack.

Vegan Coconut Whipped Cream
4

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
5

Top cooled cake with coconut whipped cream, nuts and fruits.

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)
Vegan Coconut Whipped Cream
 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

Directions

1

'--Coffee Cake

2

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.

3

Bake for about 40 minutes or until a toothpick comes out crumb free. Let cake cool on a rack.

Vegan Coconut Whipped Cream
4

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
5

Top cooled cake with coconut whipped cream, nuts and fruits.

Recipe: Cinnamon Coffee Cake with Coconut Cream

~ Marla Meridith

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