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whole wheat coffee cake

The best word to describe this whole wheat coffee cake is moist. The dough itself was very moist from applesauce, topped with juicy berries + crunchy crumb topping and drizzled with coconut milk “icing”. Definitely you can bring it to any potluck or gathering and nobody would guess this cake is healthy.

My family was all over it. Boys had it for after school snack every day. I gave a few pieces to my Italian neighbour and she said it was amazing. You know how Italians are with their desserts…

whole wheat coffee cake

I have tested the whole wheat coffee cake recipe with spelt and whole wheat flours, both cakes turned out amazing. I used only 1/2 cup maple syrup per entire recipe.

Frozen berries are a perfect way to naturally sweeten quick breads, cakes and muffins. I find most people always have frozen berries in the freezer. I used a mix of these berries and local blueberries. Any frozen fruit would work. My frozen figs would be great too.

whole wheat coffee cake

This coconut drizzle is to-die-for. Looks like icing, doesn’t it?! I first learnt about it from my friend Miryam @ Eat Good 4 Life when she made Apple Coffee Cake Jumbo Muffins. What a brilliant idea!

You can use any canned milk, light or full fat. It adds another layer of deliciousness to this whole wheat coffee cake.

whole wheat coffee cake

As for slicing, it’s up to you. First time I cut the cake into 9 slices and found myself cutting a slice in half sometimes. Alex didn’t have that issue. Then I sliced it into 16 pieces and found those too small. So, it depends what you feel like and who you are serving. For a potluck, I would cut it in 16 squares for sure. For enjoying at home, I would leave it at 9 pieces per cake. It is only 300 calories and 17 g of sugar per a giant piece.

Enjoy!

whole wheat coffee cake

Whole Wheat Berry Coffee Cake

Whole Wheat Berry Coffee Cake

Ingredients

    Cake:
  • 2 large eggs, at room temperature*
  • 1/3 cup maple syrup
  • 1 cup applesauce, unsweetened
  • 1/4 cup coconut oil + 2 tsp for greasing, at room temperature**
  • 2 cups whole wheat or spelt flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 cups any berries, fresh or frozen (I used these)***
  • Crumb Topping:
  • 1/2 cup quick or rolled oats
  • 1/2 cup walnuts, coarsely chopped****
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • Drizzle:
  • 1/2 cup canned coconut milk, light or full fat*****
  • 1 tbsp maple syrup

Directions

  1. Preheat oven to 350 degrees F and grease 8" x 8" square baking dish with 2 tsp coconut oil. Cake pan, angel food cake pan or a bundt cake pan work as well. Set aside.
  2. Make crumb topping: Stir together oats, walnuts, cinnamon and salt. Add maple syrup and coconut oil, and mix until combined. Set aside.
  3. In a medium mixing bowl, stir flour, baking soda, cinnamon, nutmeg and salt. Set aside.
  4. In a large mixing bowl, beat eggs with a mixer on high speed until fluffy, about 2 - 3 minutes. Slowly add maple syrup, then applesauce and finally coconut oil, continuing to mix with a mixer. When all liquids are well combined, reduce speed to low and slowly add flour. Stop mixing as soon as batter forms.
  5. Pour batter into greased pan, lay berries on top, sprinkle with reserved crumb topping and bake for 55 minutes or until a toothpick inserted in the centre comes out clean. Let cake cool on a wire rack for about 30 minutes.
  6. While cake is baking, in a small bowl, whisk together coconut milk and maple syrup. Drizzle on top of cake. Serve at room temperature.
  7. Storage Instructions: Refrigerate covered for up to 4 days. Freeze in an airtight container for up to a few months.

Notes

*To bring eggs to room temperature, I place them in a bowl with hot water for 10 minutes. This step will make sure coconut oil won't solidify once you add it to the egg mixture. **To soften coconut oil, I usually place it in a glass jar, in a bowl with hot water for a few minutes. You don't want coconut oil to melt, just to soften like butter. ***Any frozen fruit like mango, figs or pineapple can be used. ****I brake walnut halves into pieces by squishing them hard in my hands. Saves cleaning of another cutting board. I hate onion tasting walnuts.:) *****If using full fat coconut milk DO NOT shake the can. Use the cream on top and add a tbsp or two of any milk or water to make it easier to drizzle. Some brands of milk, like Thai Kitchen, need to be placed in the fridge overnight to have that cream accumulate on top. You can do that or place whatever amount you want to drizzle in a small bowl in the fridge for 15 minutes to thicken before drizzling. If using light milk, do not dilute with extra milk or water and place in the fridge for 15 minutes before drizzling, it should thicken a bit.

http://ifoodreal.com/whole-wheat-berry-coffee-cake-recipe/

Nutritional Info

Servings Per Recipe: 9

Amount Per Serving = 1 slice:
Calories: 292.4
Total Fat: 13.0 g
Cholesterol: 41.3 mg
Sodium: 215.1 mg
Total Carbs: 40.9 g
Sugars: 17 g
Dietary Fiber: 4.6 g
Protein: 5.3 g
WW Points+: 8

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12 Comments

  1. Mandy

    Seriously this is the best. I am enjoying a piece now with my coffee. I don’t know how there is any topping left because I could not stop picking if off when I took it out of the oven. I met you in the middle and did 12 pieces. Chicken spaghetti Wednesday so I’ll report back! Thanks again!

    Reply
    • Olena

      Haha. Good, huh?! My husband can’t stop either, I had to freeze some cause I gained a pound in the last month lol. Let me know about the chicken.:)

      Reply
  2. Jacinta

    I’m going to be stalking your page consistently again now that I can eat food outside of bread and butter! I’m trying this one for sure and your tex mex spaghetti squash is in the oven as we speak. I’ve missed your dishes so much!!

    Reply
    • Olena

      Awe, I’m happy you and the baby bump can enjoy food again. You, poor thing! I never knew you are so dependent on me LOL. xxx

      Reply
  3. Megan

    I made this for Thanksgiving morning, we all loved it! My only question is how did you get the icing to thicken on top? Mine was full fat but still very runny and just soaked right into the cake. I will make this again for sure!

    Reply
    • Olena

      You know, I just thought about it and I remembered I didn’t shake the can. I used the cream on top of the can, that’s why it was so thick. I will add it to the recipe. Sorry for a minor ooops.:)

      Reply
  4. Diane haynes

    I followed the recipe and the cake was so very dry. The topping was tasty, but the cake part was too dry to eat by second day. I used 8 by 8 glass pan and baked 55 min. Also, my glaze never thickened and just disappeared into the cake. I was hoping for the deliciousness that other reviews spoke of.

    Reply
    • Olena

      Hi Diane. Hm, I just reread my recipe to see what could go wrong and comments and not sure what had happened. Let’s troubleshoot. Did you use exact same ingredients? Maybe measurements were off on some of ingredients? Maybe your oven is too strong and cake should be baked less? For the thick glaze you have to use cream on top of coconut milk can. When T are cooler as certain brands of milk cream separates in the can on its own. Otherwise, you can put a can of coconut milk in the fridge overnight for a cream.

      Reply

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