I lovelovelove coffee cake.
By now, you’ve probably figured out that I have my devious ways when it comes to baking. And by devious I mean sneaking beans into cakes. Beans in cake format are the very best.
This coffee cake tastes like a charm and is topped with a stellar cinnamon, sugar and walnut crumble. It is made using coconut oil, which has amazing health benefits. I enjoy using coconut oil in baking as I find it yields a similar taste and texture to butter. All the ingredients for this recipe come together beautifully.
Whether you want a cake for enjoying on a sunny terrasse, on a picnic, on a lazy morning or afternoon as you putter about, or whilst reading your morning newspaper, this cake will do the trick. Its coffee taste is suddle so I do recommend pairing it with an actual coffee.
As usual, this dessert is as easy as desserts get.
For the cake base:
- 2 cups white beans
- 3 tbsp. organic instant coffee
- 1 tsp. vanilla extract
- 6 tbsp ground flax (if you grind it yourself, you can add 4-5 coffee beans for grinding)
- 1 cup water
- 1/3 cup coconut flour
- 1/4 cup coconut oil
- 1/3 cup agave syrup (or honey)
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
For the crumble:
- 3 cups walnuts
- 2 tbsp. coconut oil
- 1/4 cup coconut palm sugar
- 1 tbsp. cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- Blend all ingredients for the cake batter in a food processor.
- Pour cake batter into a rectangular cake pan.
- Blend all ingredients for the crumble in your food processor (geez, what a useful household appliance!)
- Pour 1/2 the crumble on top of the cake batter and mix into the top of the batter.
- Add the remaining 1/2 of the crumble to the top and pat down.
- Bake coffee cake for about 45-60 minutes or until toothpick inserted into the center comes out clean.
- Enjoy your beans via cake.
This crumble is, hands-down, the most amazing crumble I’ve ever had. Open your palate to its wondrous tastes.
I’m a believer.