Dessert for breakfast: Start your day with guilt free coffee cake and a smile

    Coffee Cake

    Who doesn’t love a good coffee cake? A cake disguised as something you can eat for breakfast — brilliant if you ask me. The only problem is it’s often loaded with refined sugars and unhealthy fats. These things are fine in moderation, but why not have a healthier version that is just as good, if not better? I created my own recipe to do just that, and it’s guaranteed to be a huge hit for anyone you share it with.

    The best part? It tastes like the real thing, AND it doesn’t make me feel sick afterwards. This coffee cake is lighter than most, made with 100% real ingredients. It’s also gluten free and refined-sugar free, and surprisingly protein-packed!

    It’s perfect on its own, with a cup of coffee/tea, and it also makes a really impressive dessert with some vanilla bean ice cream. Enjoy, I hope you love it!

    INGREDIENTS

    For the cake

    • 3 large eggs
    • 1  cup nonfat, plain greek yogurt
    • 1/4 cup raw, unsalted, creamy almond butter
    • 3/4 cup coconut sugar
    • 3 Tbsp ghee, melted then cooled (can also use grass-fed butter)*
    • 1 tsp vanilla extract
    • 1 Tbsp pure maple syrup
    • 2 cups (packed) fine almond flour
    • 2 Tbsp (packed) coconut flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1/4 tsp salt

    Topping/Filling

    • 1 cup raw, unsalted walnuts (can use pecans if you prefer)**
    • 2 Tbsp ghee, melted
    • 1 Tbsp pure maple syrup
    • 1 tsp cinnamon
    • 1/2 tsp coconut sugar

    You’ll also need

    • Food processor**
    • Two bowls & spoons to mix with
    • Loaf pan
    • Parchment paper

    INSTRUCTIONS

    • Preheat oven to 350°F.
    • Melt the ghee/butter in the microwave or in a pan on the stove. Let cool.
    • Set aside a loaf pan, and line it with parchment paper.
    • In a large bowl, combine all of the wet ingredients for the cake; then add the coconut sugar and baking powder. Mix well.
    • In a medium bowl, combine the almond and coconut flour, the baking soda, cinnamon, and salt. Mix together with a fork.
    • Fold the dry ingredients into the large bowl with the wet ingredients. Set aside.
    • In a food processor or blender*, pulse all of the ingredients for the filling/topping until it is combined but not completely smooth (you want little pieces of nuts still there for texture).
    • Add half of the bread batter to a parchment paper lined loaf pan. Then, distribute half of the filling on top (use your hands to distribute evenly). Top off the pan with the rest of the batter, and then distribute the rest of the filling/topping mixture on top.
    • Bake for about 45 minutes (usually takes about 48 mins in my oven), or until a toothpick comes out mostly clean. Be sure to not overcook!
    • Enjoy! Store in the fridge for a week.

    NOTES

    *Cool the butter enough so that it’s not too hot when you mix it in – otherwise it will cook the eggs!

    **If you do not have a food processor, I recommend buying pre-chopped nuts so you can just mix it by hand without any appliances! Another option is to chop the nuts by hand with a sharp knife.

    Morgan Barry
    Morgan runs the blog and Instagram HonestlyWell, a health and wellness blog where she shares nourishing, real food recipes and hopes to empower people to live their best, happiest lives. She is passionate about all things mental health, wellness, food, and fitness. Morgan works full-time in marketing technology, but spends her free time fueling these passions.