by Olena

Healthy Coffee Cake

Olena Osipov
5 from 5 votes

Healthy Coffee Cake

The best word to describe this healthy 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.

Healthy Coffee Cake close-up

I have tested this healthy 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. But if you are making this recipe in summer, of course go for fresh berries.

frozen berries

This coconut drizzle is to-die-for. Looks like icing, doesn’t it?! You can use any canned milk, light or full fat. It adds another layer of deliciousness to this whole wheat coffee cake.

Healthy 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 and check out my other frozen berries recipes: blueberry oatmeal crumble barsquinoa breakfast bake and healthy blueberry muffins.

Healthy Coffee Cake

Super moist healthy coffee cake recipe with applesauce, whole wheat flour, berries and the best drizzle in the world. Nobody would guess it is healthy.
5 from 5 votes
Print Save Rate
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 9 servings
Calories: 340kcal
Author: Olena Osipov



  • 2 large eggs at room temperature
  • 1/3 cup maple syrup
  • 1 cup applesauce unsweetened
  • 1/4 cup coconut oil softened + 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

Crumb Topping:


  • 1/2 cup canned coconut milk light or full fat
  • 1 tbsp maple syrup


  • 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.
  • Make crumb topping: Stir together oats, walnuts, cinnamon and salt. Add maple syrup and coconut oil, and mix until combined. Set aside.
  • In a medium mixing bowl, stir flour, baking soda, cinnamon, nutmeg and salt. Set aside.
  • 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.
  • 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.
  • While cake is baking, in a small bowl, whisk together coconut milk and maple syrup. Drizzle on top of cake. Serve at room temperature.

Store: Refrigerate covered for up to 4 days. Freeze in an airtight container for up to a few months.


    • To bring eggs to room temperature quickly, place in a bowl with hot water for 10 minutes.
    • To soften coconut oil, I 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 break walnut halves into pieces by squishing them hard in my hands.
    • 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.


    Serving: 1slice | Calories: 340kcal | Carbohydrates: 44g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 353mg | Potassium: 270mg | Fiber: 5g | Sugar: 17g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg
    Join today and start saving your favorite recipes

    Recipes and images are a copyright of It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

    Did you try this recipe?

    I would like to see!

    Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    What You Will Find Here

    Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

    A Little More About Me

    Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

    22 comments on “Healthy Coffee Cake

    Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 5 stars
      Thanks for the great recipe! I ended up using a mix of spelt and wheat and didn’t add the glaze but otherwise as written. Turned out so delicious!

    2. 5 stars
      This is another winner! I made it last night and it’s delicious! I love it. I had all the ingredients in my kitchen. The only thing I needed to buy was the coconut milk. I’ll definitely be making this again and again!

    3. 5 stars
      Another delicious dessert recipe that received rave reviews. Thanks so much Olena! This recipe was quite forgiving as well because for some reason I forgot to add the coconut oil to the batter until I was just about to pour the berry mixture over it! I mixed it in for what seemed like too long a time but it still turned out great. Thanks again.

    4. 5 stars
      I made this Healthy Coffee Cake this morning using frozen, organic blueberries, and without the “drizzle.” It was excellent!!!! One of the most satisfying recipes I’ve tried without added sugar. Also, it stuck to our ribs; I was not hungry at lunch time, which almost never happens. I recommend this recipe highly.

    5. 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!

      1. 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.:)

    6. 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!!

    7. 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!

    The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

    This page may contain affiliate links. is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!