This recipe has taken me 6 cakes and a several days to perfect. It started a few days ago when I randomly decided that I wanted to make a coffee cake. I looked up recipes and I was horrified to see ingredient lists that included 2 cups of sugar and an entire stick of butter, plus 2-4 eggs and oil, just in the cake! That’s not even including the butter and sugar in the streusel. No wonder these recipes got 4-5 stars… they are all fat and sugar.
Anyone can make something taste good by using way too much butter and sugar, so I ditched the recipes all together and went in the kitchen with my sights set on a healthier coffee cake that would taste just as good, if not better, to share with the world on my blog. The very first cake turned out surprisingly good considering I was just mixing things together to see how it would turn out. But I didn’t want a good coffee cake, I wanted the best, healthiest coffee cake I could make.
If you like coffee cake or the occasional sweet treat in the morning, you really have to try this recipe. It’s delicious and moist, healthy and fruity, and it gives the illusion of being loaded with butter and sugar.
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup dairy-free milk
- 1/2 cup unsweetened apple sauce
- 2 tbsp agave nectar
- 2 tsp vanilla extract
- 1 cup apples, peeled and diced
- 1/2 cup blueberries (I used frozen)
- 1/2 cup unbleached all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup walnuts
- 2 tbsp dairy-free butter, softened (I used Earth Balance Coconut Spread)
- 1 tsp cinnamon
- 1/4 cup powdered sugar
- 1-2 tsp dairy-free milk
- 1/2 tsp orange zest
- Preheat oven to 350 degrees.
- First, prepare the streusel. Put the walnuts in a food processor or blender and pulse a few times so there aren't any large pieces. Then mix the flour, brown sugar, walnuts, softened dairy-free butter, and cinnamon in a bowl. Set aside.
- Mix the first four ingredients of the cake in a large bowl.
- Add dairy-free milk, applesauce, agave nectar, and vanilla extract. Mix well.
- Scoop slightly less than half of the cake batter into a greased 8x8" glass casserole dish or pan. Spread it out evenly.
- Cover the first layer with the diced apples, then sprinkle with half of the streusel mixture.
- Stir the blueberries into the remaining cake batter.
- Spread the remaining cake batter over the apples and streusel layer. The batter should be sticky, so it works best if you scoop it by the spoonful and then smooth it out.
- Sprinkle the remaining streusel on top of the cake.
- Bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean. Allow the cake to cool in the pan.
- While the cake is cooling, prepare the glaze. Put the powdered sugar into a small bowl. Add 1/2 tsp dairy-free milk at a time and stir until it is the right consistency. Avoid using too much milk; there is a fine line between the perfect amount and too much. Stir in the orange zest.
- When the cake has cooled, cut it into 9 squares and drizzle with glaze. Store any extra cake in an airtight container in the refrigerator.