Cinnamon Coffee Cake with Coconut Cream

Rating: 5

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 10-12 servings


Cinnamon Coffee Cake
    • 3 cups (312 g) Almond Flour
    • 1 ½ teaspoon Baking Soda
    • ½ teaspoon fine Sea Salt
    • 1 tablespoon ground Cinnamon
    • ¼ cup melted unrefined Coconut Oil
    • 3 large Eggs, whisked
    • 1 cup (244 g) unsweetened Apple Sauce
    • 1 cup (227 g) fat free plain Greek Yogurt
    • 2 droppers full Vanilla Stevia Drops
    • ½ cup (80 g) Raisins
    • ½ cup (60 g) chopped Nuts (Walnuts, Pecans)
Vegan Coconut Whipped Cream
    • 2 cans full fat coconut milk (13.5 oz cans) — unflavored and unsweetened
    • Plain or Vanilla Stevia Drops to taste
    • Vanilla Stevia Drops
    • Vanilla Extract, for even more vanilla flavor
  • Dried Cranberries
  • Nuts
  • Pomegranate Seeds
  • Fresh Cranberries


Coffee Cake
    • Preheat oven to 350 F with the rack in the middle. Spray a 9″ springform pan with cooking oil. Combine dry ingredients (excluding nuts and raisins.) In another bowl combine wet ingredients. Mix wet and dry together until well combined. Fold in nuts and raisins. Add cake mix to the pan, smooth out the top if needed.
    • Bake for about 40 minutes or until a toothpick comes out crumb free. Let cake cool on a rack.
Vegan Coconut Whipped Cream
    • Chill coconut milk in the cans overnight. Open the cans without shaking them and carefully scoop out the thick, creamy part. Add this thick cream to your mixer bowl. With the whip attachment, start on medium speed and increase to high. Whip for about 5 minutes until you have thick whipped peaks. Sweeten to taste.
  • Top cooled cake with coconut whipped cream, nuts and fruits.


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