Raise your hand if you’re all about eating cake for breakfast! Raise your hand if you WISH you could be all about eating cake for breakfast, but all that sugar messes with your blood sugar levels and then you’ll crash and be cranky later and crave more sugar before lunch and end up having a pretty bad day probably, so you avoid doing it! Good news: This SUGAR FREE Coffee Cake is the perfect Cake for Breakfast Sans Sugar Crash.
This cake is naturally sweetened with applesauce, berries, and maple syrup. If you are seriously looking to cut out ALL sugar, you could omit the maple syrup (the cake will be a bit less sweet, but probably still good!). However, I would leave the applesauce and the berries. These are natural fruit sugars, and won’t lead to any time of sugar spike or crash.
The recipe also calls for a blend of oat and almond flour. I’m not sure why, but everything I’ve made combining the 2 flours always turns out so well. That said, if you are avoiding either oats (paleo, etc), or almonds (nut free), you could just substitute to only use one. If you aren’t actively avoiding either, I would for sure use both!
The best part of this cake, in my opinion, is the crumb topping. Do not skip it! Crumb topping easily take cakes from 7/10 all the way for the 10/10 you are seeking. Like in this Paleo Apple Loaf – the pecan streusal, ommmmg! Makes it 10 x better. Same with these 100 Calorie Sugar Free Banana Muffins – the recipe doesn’t require it, but I love to top them with a quick crumb topping or some Granola. (Pro tip: Always have this No Bake Clif Bar Granola on hand, in case you need a quick crumb topping. You can store it in the freezer!)
Change up your boring ol’ berries and oatmeal for this delicious “Cake”. Treat yoself.
Healthy Berry Cinnamon Coffee Cake
By The Granola Diaries
- 1/2 C Almond Milk
- 1/2 C Apple sauce
- 1 Large egg, at room temp
- 1/4 C Maple Syrup
- 1 tsp vanilla
- 3/4 C Oat Flour (or sub more almond)
- 3/4 C Almond flour (or sub more oat)
- 2 tsp Cinnamon
- 1/2 tsp baking soda
- 1.5 tsp baking powder
- 2/3 C mixed berries, fresh or frozen
- 1/3 C + 1 T Almond flour (or oat flour)
- 2 Tbsp Quick quicking Oats (or can sub regular rolled oats)
- 1 tsp cinnamon
- 1 – 2 Tbsp Maple Syrup
- 1 T Coconut oil, soft at room temp (NOT melted!)
- Mix all wet ingredients in a bowl and preheat oven to 350.
- Add dry ingredients on top. Try to mix the dry ingredients together on top before folding everything together. Make sure you do not overmix or the texture will be tougher! When combined, fold in the berries.
- Let batter sit to thicken up (oats will absorb some of the moisture) for ~10 minutes while you make the crumb topping. To make: Combine all the crumb ingredients in a bowl and smash togehter with a fork until combined. Feel free to play around and add more maple syrup or more oats, depending how you like your crumble.
- Pour batter into 8″ round baking dish and top with crumble. Bake for 45 – 50 minutes, until toothpick comes out clean. Allow to cool COMPLETELY before cutting in; this is important, it may fall apart otherwise. Store in the fridge for a week or slice it up and freeze some slices for breakfast at a later date!
- Don’t forget to tag me and use #TheGranolaDiaries in your recreations on Instagram and Facebook!