Gluten Free, Sugar Free Vegan (or not) Coffee Cake

coffee cakeI have been on a breakfast kick and trying new things. I have this little piece of me that every now and then craves have something sweet and a little gooey.

Here is my coffee cake cheat. . . I’m not sure it is exactly healthy but it tastes great and using nuts and chia seeds adds some food value in the way of protein. Eggs work best for this, but as noted you can use applesauce for a real vegan treat.

I am a fan of cheating on this so I use a gluten-free mix like Pamela’s Pancake and Baking Mix or Bisquick Gluten-Free Baking Mix

  1. Heat oven to 350 degrees
  2. Make Topping by mixing:
    • 1/3 cup Gluten Free baking mix
    • 2 teaspoon ground cinnamon
    • 2 Tablespoons cup honey or coconut sugar
    • ½ cup unsweetened dried grated coconut
    • ¼ cup chopped pecans
    • ¼ cup coconut oil
  3. Set topping aside
  4. In another bowl mix the coffee cake dry ingredients:
    • 1 ¾ cup Gluten Free baking mix
    • ¼ cup chia seeds (for protein)
  5. Add wet ingredients
    • 3 tablespoons honey
      • Instead use one Tablespoon honey and ½ cup of dried fruit like raisins, dates or blueberries
    • 2/3 cup nut milk or water
    • 1 ½ teaspoons vanilla
    • 2 eggs and 3 if you want it lighter
      • Instead of eggs use ¾ cup applesauce with 1 teaspoon  baking powder and ¼ teaspoon baking soda
  6. Spread coffee cake in well-oiled pan and then sprinkle topping over the coffee cake
  7. Bake 25-30 minutes

This is one of those basic recipes that begs experiments. Tastes great and is dead easy to make!

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
This entry was posted in Breakfast, diary-free food, gluten-free food, sugar-free food, vegan, Whole Food Plant-Based nutrition and tagged , , , . Bookmark the permalink.

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