Healthy Coffee Cake

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Healthy coffee cake on white plate with fork close-up on wood table with spring kosher honey and dramatic lighting with stainless cup of coffee and wildflower arrangement

Healthy coffee cake is a new concept for me.

I grew up in a household with a chef-mother who specialized in a Russian coffee cake called “Babka”. It was a recipe handed down from generation to generation and was the talk of the town. This cake was a special treat because it wasn’t easy to make. To make the cake, cold rising yeast dough was rolled out to the size of the kitchen island. The dough was then covered with melted chocolate, merengue and a cinnamon nut mixture before being rolled up, sliced, and baked in a angel food cake pan. We weren’t allowed to jump around or make a lot of noise when it was baking as to not deflate the dough.

This healthy coffee cake recipe is not my mother’s bubbie’s recipe. This is a delicious alternative gluten-free, yeast-free healthy coffee cake that actually contains coffee. I never knew that coffee cake recipes call for coffee. It bakes up beautifully brown, and when it comes out of the oven, you cover it with candied nuts. I was surprised by this, as it’s a departure from the traditional crumble topping found on most coffee cakes.

A tip for baking with fresh berries: There is a solution to sinking fruit. Apparently, my idea of using a tablespoon or two of the dry ingredients on the blueberries before folding them into the batter didn’t work. The coffee cake was still good, and it would have fine without the berries altogether.

I love baking with coconut oil. It doesn’t burn at high temperatures. It bakes nicely. Coconut oil has a bad wrap lately, but don’t believe everything you hear or read on the internet. Coconut Oil is one great source of  MCTs which turns into energy in your body if you are active.

Healthy coffee cake set with jar of honey, wildflower arrangement, fresh berries in bowl, cup of espresso, with coffee cake on white plate with fork on tree stump table with navajo rug on floor

Adapting our Healthy Coffee Cake Recipe

Any recipe does not reach true perfection until you’ve added your own touch to it. At Waxing Kara Honey House we encourage you to play with your food. Change up this recipe. Here are some ideas:

  • Replace the chopped pecans with sliced almonds, chopped walnuts or chopped pistachio nuts
  • Leave off the nut topping. This cake will stand on it’s own without the candied nut topping
  • Remove the blueberries, either replace with a fruit of your choice, or make it without any fruit
  • Serve with a double latte made with almond milk!

If you decide to try this amazing recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

Healthy coffee cake set with honey, espresso and fresh picked wildflowers with bowl of fresh blueberries on wood stump table

Healthy Coffee Cake

Course: Breakfast, Dessert
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9
Calories: 513kcal

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  • 1 1/2 c all-purpose gluten-free flour
  • 1 c almond flour
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • pinch salt
  • 2 tsp. fresh ground coffee
  • 1/3 c unsweetened shredded coconut
  • 1/2 c Waxing Kara Honey
  • 1/2 c coconut oil melted
  • 1/2 c strong coffee hot
  • 2 eggs whisked
  • 1/2 c unsweetened plant milk
  • 1 tsp. vanilla extract
  • 1 c blueberries


  • 1 1/2 tbsp. coconut oil
  • 1 1/2 c pecan pieces
  • 2 tbsp. Waxing Kara Honey
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1 pinch salt


  • Preheat the oven to 350 degrees F
  • Sift all dry cake ingredients together, add ground coffee and shredded coconut, set aside
  • Mix honey, warm coffee and melted coconut oil until honey is melted, set aside
  • Whisk eggs, add plant milk and vanilla
  • Add the honey, coconut oil and coffee mixture (be sure it’s cool) to wet ingredients
  • Fold wet ingredients into dry ingredients
  • Fold dry fresh blueberries into batter
  • Grease an 8×8 glass baking dish with coconut oil and fill with honey coffee cake batter
  • Bake for 25-30 minutes or until edges are browned and a toothpick inserted into the cake comes out clean.
  • While honey coffee cake is baking, place a skillet on medium heat. Add coconut oil and then pecan pieces. Mix to coat.
  • When the nuts begin to brown add the Eastern Shore Honey, cinnamon, vanilla and salt and mix thoroughly.
  • When the cake is finished baking, top with the nut mixture and allow to cool.
  • Cut into slices and serve.


Calories: 513kcal | Carbohydrates: 43g | Protein: 8g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 36mg | Sodium: 179mg | Potassium: 320mg | Fiber: 6g | Sugar: 22g | Vitamin A: 125IU | Vitamin C: 2.9mg | Calcium: 157mg | Iron: 2.3mg

About the Author


Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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