Posted on February 6 2019
HEAVENLY coffee-caramel flavoured cake made with healthy fats, naturally sweetened and dairy free! Every bite is as tender and delicious as the next with this Gluten Free Coffee Cake With Streusel Topping.
Made with fresh apples (trust me on this one! they make this cake perfectly moist), dates, instant coffee, gluten free flour, coconut flour, coconut oil, an egg, vanilla and honey.
The coffee flavour is not overwhelming, it’s just the right balance of coffee and sweetness, in fact, the dates give it a coffee-caramel taste which is just AWESOME! And the streusel topping adds a little crunch and a dash of cinnamon to every bite – perfection.
It’s safe to say I AM IN LOVE WITH THIS HEALTHY CAKE.
More healthy treats you will love: my Sugar And Dairy Free Apple Date Cake With Coconut Topping, my Super Food Chocolate Orange Pecan Bark, my The Best Chocolate Brownie Cake (Sugar Free), my Sugar And Dairy Free Raisin Bran Muffins, my Oatmeal Peanut Butter Banana Muffins, and my Banana Pecan & Cinnamon Muffins.
When I had the idea to make a healthy coffee cake with streusel topping, I was so excited I could barely contain myself! I was imagining the flavours and textures of this cake before I even started the to develop the recipe.
I was determined to make a gluten free, sugar free, dairy free cake that tasted like a wonderfully YUMMY CAKE! I have never managed all three before (the gluten free bit always scared me off, I’m more used to ordinary flour – it’s very dependable!).
And I have to say, I think I hit the nail on the head…This Gluten Free Coffee Cake With Streusel Topping just tastes awesome. If you didn’t know, you’d never know, you know?
Let’s clarify that – If you don’t mention it’s g-free, s-free and d-free and made with healthy oil, I’ll bet even the most die-hard sugary-treat fans will love this healthy coffee cake!
Pictured above: Left – Apples, dates and coffee mixture after cooling – rich and delicious. Right – cake batter ready to go in the oven!
How to make Gluten Free Coffee Cake With Streusel Topping:
- Place grated apples, dates and coffee mixture in a bowl, set aside to cool
- Stir in remaining wet ingredients
- Fold in flour and salt, pour into baking tin and bake for about 45 minutes
- Combine streusel topping ingredients in a mixing bowl
- Pile onto baked cake and bake until topping is golden and gorgeous
- Allow to cool to room temperature, slice and serve!
I adore this cake with tea (or coffee), you could actually have this cake for breakfast it’s so clean! It would make a fabulous brunch cake or champagne breakfast cake! OR it is sublime as a dessert, served warm with a little whipped cream or sugar free ice-cream.
I have a lovely sugar free ice-cream recipe I want to share with you soon.
Sidenote: This would be an ideal date night dessert, Valentine’s day is just around the corner!
I’m currently trying out a slightly different eating plan which includes being totally gluten free and sugar free, which is what inspired me to make a 100% clean cake. Coz, even when eating clean we don’t want to feel deprived in any way.
A little sweet treat every now and then is a must in my book! And when it’s a healthy sweet treat then we’re really winning.
Please, please, pretty please try this Gluten Free Coffee Cake With Streusel Topping soon! And give me all the deets in the comments, I want to hear all about it.
Naturally sweetened, healthy fat, wonderful coffee-caramel flavours and topped with a honey-streusel crumble…This healthy coffee cake is heavenly! And easy to make.
- FOR THE CAKE:
- 4 green apples , peeled and grated
- 250 g (2 cups) pitted dates , chopped small
- 1 1/2 tsp baking soda
- 2 tbsp instant coffee (heaped) , dissolved in 1 cup boiling water
- 2 cups gluten free flour , all purpose, sieved
- pinch of salt , I use pink Himalayan
- 1/2 cup (120g) coconut oil , melted
- 1 egg
- 2 tsp vanilla extract
- 3 - 5 tbsp honey , or maple syrup (to taste)
- FOR THE STREUSEL TOPPING:
- 1 cup gluten free flour , all purpose
- 1 cup coconut flour
- 1 tsp xanthan gum
- 2 tsp cinnamon
- 1/3 cup coconut oil , melted
- 3 tbsp honey , or maple syrup
TO MAKE THE CAKE:
Preheat oven to 180°C (350°F), grease and lightly flour an 8 inch (20cm) square (or round) cake tin.
In a bowl, place grated apple, dates, baking soda and coffee mixture, give it a gentle stir and set aside to cool for about 15 minutes until the dates are nice and soft, stir occasionally.
In another bowl, sift the flour and salt together.
Once the apple date mixture has cooled, stir the coconut oil, egg, vanilla and honey into the apple date mixture.
With a metal spoon, stir the sifted flour and salt gradually (about 4 tablespoons at a time) into the apple date mixture until all the flour is combined. Spoon the cake mixture into the cake tin and level out. Bake for 45 mins or until a toothpick inserted into the middle of the cake comes out clean
TO MAKE THE STREUSEL TOPPING:
In a medium sized mixing bowl, combine the gluten free flour, coconut flour, xanthan gum and cinnamon. Now stir in coconut oil and honey.
I like to do this bit with my hands, pressing the crumbs together to form a crumble, or use a spoon. Sprinkle the streusel over the baked cake, bake for another 10 minutes or until the streusel topping is gorgeous and golden brown.
Remove from the oven and allow to cool completely before slicing into squares and serving.
I like to check the cake halfway through cooking time, if it’s already golden enough, which it might be depending on your oven, cover the cake with a piece of silver foil and continue baking.
This cake is delicious with a cup of tea or coffee, or as a dessert - serve warm with whipped cream, YUM.
Store in the refrigerator in an airtight container for up to 5 days.