Vegan Coffee Cake

My twin sister and I have had a bit of a sweet tooth the last couple of days, and this coffee cake with pecan honey coconut crust sure did the trick. Between the both of us we polished it off within two days. It was so moist and delicious, you’d never guess it’s grain and dairy free! The recipe was adapted from the PaleoOMG food blog. I altered the recipe by using different flours and added coconut flakes so that the cake had a bit more crunch. I hope you enjoy it, just as much as we did!coffee cake

Coffee Cake with Pecan Honey Coconut Crust
  • For the 3 brown bananas, mashed
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup almond butter
  • ¼ cup almond flour
  • ⅛ cup rice flour
  • ⅛ cup corn flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • pinch of salt
  • For the top:
  • 4 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 1 tbsp honey
  • 2 tbsp almond flour
  • 1 teaspoon cinnamon
  • ¼ cup pecans, crushed
  • ¼ coconut flakes
  1. Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper.
  2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
  3. Then add flours, baking soda, baking powder, cinnamon and salt and mix well.
  4. Pour batter into baking dish. Place on a baking sheet.
  5. In a small bowl, add butter, coconut sugar, honey, almond flour, cinnamon, coconut flakes and pecans. Use your hands to mix the toppings together.
  6. Place chunks of the toppings all around the top of the banana bread mixture.
  7. Place in oven to bake for 50 minutes.
  8. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.


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