Would you be believe this coffee cake was made without any butter, refined sugar or refined flour? What if we told you it is still completely sweet and yummy for your morning snack?
This coffee cake truly is a healthier spin on a traditionally unhealthy cake! But you really wouldn’t know it with the use of yogurt and eggs for a super moist texture. Applesauce helped lock in some of the moistness while adding a little sweetness. And just take a look at that sweet topping!! The strudel topping, although simple, adds so much delicious cinnamon flavor in a healthy way.
This cake is sweet enough to be a dessert, but not overly sweet to be enjoyed for breakfast or brunch. It’s a cake for anytime – to relax and enjoy with a cup of your favorite beverage!
Healthy Coffee Cake (butter free)
3 Tablespoons Neutral Oil
1/3 cup Applesauce
1 cup strained, thick Yogurt
3 Eggs, at room temperature
2/3 cup Coconut Sugar
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Salt
1 1/4 teaspoon Baking Powder
1 3/4 cup White Wheat Flour
1/3 cup Coconut Sugar
¼ cup Xylitol or Organic Sugar or Coconut Sugar
1 1/2 Tablespoons Cinnamon
1 Tablespoon White Wheat Flour
1/3 cup chopped Pecans or Walnuts
Preheat your oven to 350 degrees. Grease a 9 by 9 baking dish and set aside.
In a small bowl, combine the cinnamon topping ingredients. Mix to incorporate and set aside.
In a large mixing bowl, beat together the oil, applesauce and yogurt. Add the eggs, coconut sugar, vanilla, salt and baking powder. Mix until well combined. Gently stir in the flour. Pour about 1/2 of this mixture into the greased baking dish. Pour about 1/3-1/2 of the cinnamon topping mixture over the mixture. Cover with the remaining coffee cake mixture and top with the remaining cinnamon topping mixture. Bake for 28-30 minutes, or until golden and delicious! Wait about 5 minutes before cutting into and enjoy!