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

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, Dessert
Servings: 9
Calories: 513kcal



  • 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