This coffee cake is an homage to my DC days when I fueled my mornings with sugar and caffeine.
Every morning, I’d go to St. Elmo’s in Del Ray and order a Low-fat Cinnamon Coffee Cake Muffin (“that one with all the icing, please”) and a small coffee.
This combo had a strangle-hold on me for YEARS, even after I knew better and started learning about hormonal fat loss and nutrition.
I don’t miss the blood sugar roller coaster, the cravings, or the jitters, but sometimes, I just wish SOMEONE made a decent, healthy cinnamon coffee cake so I could get my occasional fix.
And that applies to lots of stuff. Not just Cinnamon Coffee Cake.
I found a gluten-free, dairy-free recipe online that looked excellent but was still very high in sugar. I LAQFitness’ed it and voilah.
Now we can all start our mornings with a little slice of streusel-covered heaven and not feel the smidgiest bit guilty about it. It’s gluten- and dairy-free and contains no refined sweeteners. It’s made with OATS for cryin’ out loud, and has good fats from the coconut oil and walnuts.
And for the love, brew a good pot of coffee while it’s baking.
1 c. oat flour OR 1/2 c. oat flour + 1/2 c. brown rice flour
2 Tbs. coconut sugar or Sucanat
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. sea salt
2 1/2 Tbs. coconut oil, melted
3 Tbs. honey
1/4 c. + 2 Tbs. coconut milk
1/2 tsp. apple cider vinegar
1/2 c. oat flour
1 Tbs. coconut sugar
1/2 tsp. cinnamon
Pinch of nutmeg
Pinch or two of salt
2 Tbs. coconut oil
Optional: 2 Tbs. walnuts, finely chopped
Preheat oven to 350.
Line a 9″ loaf pan with parchment paper and set aside.
Mixture 1: In a small nonreactive bowl, combine coconut milk and apple cider vinegar and set aside. (It may start to curdle slightly – which is what you want.)
Mixture 2: In another small bowl, combine melted coconut oil and honey.
Mixture 3: Now combine oat flour, coconut sugar, baking powder, cinnamon, and sea salt.
Combine all three mixture togethers and stir. Pour into prepared pan.
For the topping, combine remaining 1/2 c. oat flour with cinnamon, nutmeg, and salt. Add chopped walnuts if using.
Drizzle melted coconut oil over the dry ingredients and toss with a fork until a crumbly mixtures forms, similar to wet sand. Spread evenly over batter.
Bake at 350 for 25-30 minutes or until set. Remove from oven and let cool. Holding the parchment paper, lift the cake out of pan. Slice into squares and serve.
I like to place the individual squares in muffin liners. It makes them easy to pick up if you’re serving them to a group. And they’re prettier too:)
- Oat flour is just old fashioned oats ground finely in a food processor. Buy oat flour if you want, but I never do. I just make it from whole oats!
- For the sake of your coffee cake’s appearance, use the parchment paper. Trying to slice it and removing it piece by piece with a spatula will result in crumbly messy squares. The parchment paper means no clean up, and the whole thing lifts right out so you can cut it evenly into squares.
- Do not substitute maple syrup for the honey. It will make the batter too runny. In some recipes, the two are fairly interchangeable, but not here.
- If you don’t have brown rice flour, use all oat flour. Using the rice flour will give the cake a finer crumb, but it is excellent both ways!
- If you need to lower the sugar/carb count, use stevia or erythritol instead of the coconut sugar.
- You can use any unsweetened milk you like here: coconut, almond, rice, etc. I would like to try it with buttermilk some time!! (Although it would no longer be dairy-free).
- Add 1/2 c. frozen blueberries to the batter for Blueberry Coffee Cake. YUM.