Coconut Coffee Cake (Whole Wheat + Refined Sugar Free)

My favorite meal of the day is always breakfast, but I especially love breakfast time around the holidays. I cherish the mornings when family members are all under one roof and each person slowly makes their way to the kitchen as they wake up. The kitchen is the gathering place where everyone starts the day in their PJs, at least in my family :)

If you have a house full of guests in the coming week, make ahead breakfast casseroles and breads are the way to go. That way everyone can enjoy the morning and grab a slice or two. I definitely recommend doing a make-ahead egg frittata, but for those family members that love something sweet I have discovered a coffee cake that trumps all others! Check out Love Food Eat for the original recipe and for other amazing creations! I only made a few tweaks to hers because it was already so good - Enjoy!

I really like the cake plain with just a drizzle of coconut syrup, but it sure tastes good and looks pretty when soaked so I will leave that part up to you. 

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Coconut Coffee Cake 

  • 1 1/2 cups whole wheat flour
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup almond milk (or alternative)
  • 1/4 cup coconut oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon flaxseed meal + 3 tablespoons water (or one egg)
  • 1/4-1/2 cup coconut flakes for topping

For Coconut Syrup:

  • 1 cup coconut sugar
  • 1/2 cup water
  • 1 tablespoon cinnamon

To Prepare:

  1. Preheat oven to 300F. 
  2. If making a flax egg, whisk flaxseed meal with water and set aside to thicken up (~5 min).
  3. In a large bowl combine all dry ingredients.
  4. In a separate bowl, combine all dry ingredients, including flax egg (or regular egg), then pour wet into dry and fold everything together. (FYI- The batter will be thick. This is how you want it.)
  5. Grease a pan with coconut oil or alternative. I used a tart pan, but a 9" cake pan would also work, your cake will just be thicker. Pour batter into pan and use spatula to smooth.
  6. For coconut syrup: Bring coconut sugar, cinnamon and water to a boil on stovetop, then simmer for 10 minutes. Remove from heat and allow to cool. Syrup will thicken as it reaches room temperature. I put mine in the fridge to speed up the process.
  7. After cake and sauce have cooled completely, pour all of the syrup on top of the cake and allow time for it to soak through. 
  8. Sprinkle coconut flakes on top and enjoy!