Healthy Coffee Cake

5 from 4 reviews

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.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x



  • 2 large eggs, at room temperature
  • 1/3 cup maple syrup
  • 1 cup applesauce, unsweetened
  • 1/4 cup coconut oil (s0ftened) + 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


  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.

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 brake 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.

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