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
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TO MAKE THE CAKE:
-
Preheat oven to 180°C (350°F), grease and lightly flour an 8 inch (20cm) square (or round) cake tin.
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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.
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In another bowl, sift the flour and salt together.
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Once the apple date mixture has cooled, stir the coconut oil, egg, vanilla and honey into the apple date mixture.
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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
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TO MAKE THE STREUSEL TOPPING:
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In a medium sized mixing bowl, combine the gluten free flour, coconut flour, xanthan gum and cinnamon. Now stir in coconut oil and honey.
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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.
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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.
