Healthy Coffee Cake
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
- 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