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Whole Wheat Cinnamon Coffee Cake - perfect for brunch and full of whole ingredients, but so delicious you can't even tell it's healthy! | www.happyfoodhealthylife.com
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Whole Wheat Cinnamon Coffee Cake

Servings 9 -12 servings
Calories
Author Louisa

Ingredients

For Topping:

  • 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons butter (or vegan butter)
  • 3/4 cup walnuts , chopped

For Cake:

  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup brown rice syrup (pure maple syrup, agave, or raw honey can be substituted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup plain non-fat Greek yogurt (dairy-free yogurt can be used
  • 1/2 cup milk of choice (I used unsweetened almond milk)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Lightly oil or spray with a nonstick spray an 8x8-inch baking pan and set aside.
  • In a small bowl, stir together all the topping ingredients, using the back of a fork to separate the butter and incorporate it throughout.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • Stir in the yogurt, milk of choice, brown rice syrup, and vanilla. Mix everything completely until just combined. You will have a very thick dough.
  • Spoon it into baking pan evenly and sprinkle topping over the top.
  • Bake for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Notes

adapted from the cookbook La Dolce Vegan