Dairy-Free Coffee Cake

Name: Dairy-Free Coffee Cake
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 Squares
Ingredients: 1.5 cups whole wheat flour; 1 cup oat flour; 2 eggs; ½ teaspoon baking soda; ¾ cup coconut yogurt; 1 teaspoon cinnamon; 1 banana; ⅓ cup coconut palm sugar; 2 tablespoon coconut palm sugar; 2 tablespoon ground coffee; ⅛ cup almond milk; Topping; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 tablespoon cane sugar

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings
8 Squares
Calories
221 kcal

Dairy-Free Coffee Cake

Valerie Pickett

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A dairy free version of a classic recipe! This yogurt coffee cake is flavorful, soft and easy to make!

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Ingredients

Servings

1.5 cups whole wheat flour
1 cup oat flour just under ¾ cups oats ground
2 eggs
½ teaspoon baking soda
¾ cup coconut yogurt
1 teaspoon cinnamon
1 banana mashed
⅓ cup coconut palm sugar
2 tablespoon coconut palm sugar
2 tablespoon ground coffee
⅛ cup almond milk
Topping
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon cane sugar

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl combine the yogurt, banana, maple syrup, and eggs. Mix well.
Add in the flours, baking soda and powder, cinnamon, sugar and coffee. Stir well. Add in the almond milk and mix into a batter.
Spray an 8×4 pan (or line with parchment paper) and pour the batter in. use a spatula to smooth it out.
In a small bowl, combine the topping ingredients. Sprinkle/divide the mixture over top of the coffee cake.
Bake for 30-35 minutes until a toothpick comes out mostly clean.
Remove from the oven and let cool in pan. Cut the cake into slices or squares and enjoy!

Equipments used:

Notes

Makes 8 large squares or 9-10 slices.
Depending on your coconut yogurt you may need to adjust the cooking length. Use the old trick of sticking a toothpick in it and making sure it comes out clean!
The brand of yogurt you choose will affect both the texture and the flavor of the dairy-free coffee cake.
To date, coconut yogurt has been used. You can of course use a traditional yogurt for this coffee cake recipe, just not Greek yogurt as it’ll change the texture because of its thick consistency.
Likewise, the brand and flavor of coffee you choose will alter the taste.
The cake is sweet but not too sweet. Serve the squares with dairy-free butter on the side or drizzle some coconut icing or frosting on top if you wish!
To make this recipe gluten free: use Gluten-Free 1:1 Baking flour (I use bobs red mills) but scale it bake to 1.25 cups while adding ⅛ cup real maple syrup.

Nutrition Information

Show Details

Calories 221kcal (11%) Carbohydrates 42g (14%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 41mg (14%) Sodium 115mg (5%) Potassium 208mg (6%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 73IU (1%) Vitamin C 4mg (4%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Squares

Amount Per Serving

Calories 221 kcal

% Daily Value*

Calories	221kcal	11%
Carbohydrates	42g	14%
Protein	7g	14%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	41mg	14%
Sodium	115mg	5%
Potassium	208mg	4%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	73IU	1%
Vitamin C	4mg	4%
Calcium	61mg	6%
Iron	2mg	11%