Vegan + Gluten-Free Coffee Cake
Updated: Apr 17, 2020
(This recipe is originally from January 2018)
If you're looking for a healthier take on the comforting classic that is coffee cake, then look no further! I've had a coffee cake (using Four Sigmatic Mushroom Coffee) on my food "to-do list" for a long time now, and I finally made this dream a reality.
Traditional coffee cake is loaded with bleached flour, refined sugar, unhealthy oils, cholesterol, and just tons of crap that does your body no good. This coffee cake doesn't have ANY of those, and won't make you feel like a garbage human after you eat it.
However, what IS in this delectable dessert is healthy fats, antioxidant-rich cinnamon, and Four Sigmatic Lion's Mane and Chaga Mushroom Coffee. You read correctly. Mushroom. Coffee. Lion's Mane is recognized for its cognitive enhancing properties and Chaga is full of antioxidants and improves physical endurance; just to name a couple of benefits. If I drink coffee now, I pretty much only drink mushroom coffee as it's less acidic and easier on the adrenals - and it doesn't taste anything like mushrooms! Regular coffee tends to be quite acidic and can cause heartburn and discomfort for some. The Chaga in this one is alkalizing and helps to cancel out some of that acidity.
I first got turned on to mushrooms when a friend/co-worker from my hospital working days (~2010) told me that she began taking them for her immunity after being diagnosed with Lymphoma. I thought that if they were powerful enough to help with her cancer, then I should start taking them! I began taking a mushroom pill and have been taking them ever since and I'm so glad that they now exist in many forms, like coffee, matcha, chocolate, etc. I no longer need to take a pill. What a time to be alive!
Ok, now onto the recipe!
First I made the egg (I use Bob's Red Mill) and let it sit for 1 minute, then I added all of the wet ingredients to the same bowl - coconut oil through milk.
In a separate bowl, whisk together all of the dry ingredients - almond flour through salt. Be sure to whisk it well so everything is evenly dispersed!
Add the dry ingredients to the wet and stir to combine.
Add the mix to a greased loaf pan, I used a little coconut oil and paper towel to disperse - my preferred method! I also used my fingers to make sure the batter was spread evenly in the pan.
Make the topping (I did it in the flour bowl to save dishes) and once crumbly, evenly crumble on top of the cake.
Bake for 45-50 mins at 350°. Once done, let cool on a cooling rack and remove from loaf pan once completely cool!
The crunchy-ish topping will be best the first day, as it will get moist by day 2, but even if this makes it to day 2 or 3, it'll still be damn good!
If you want to make this or try any of Four Sigmatic's amazing mushroom products, use code 'FORKINPLANTS' for 10% off!
Coffee Cake - Vegan + Gluten-Free
Ingredients:
1 tbsp melted coconut oil (plus 1 tbsp for topping)
1 egg replacer (I use Bob's Red Mill)
1 tsp vanilla extract
1/3 cup maple syrup - the real stuff! (plus 1 tbsp for topping)
1/2 cup non-dairy milk (I use Malk)
1 1/2 cup almond flour (plus 1/2 c for topping)
1 pack Four Sigmatic mushroom coffee
1 tsp cinnamon (plus 2 tsp for topping)
1 tsp baking powder
1/2 tsp salt
Directions:
Preheat the oven to 350°
Make the egg replacer in a medium bowl and let sit for 1 minute, or according to instructions.
In that same bowl, add the rest of the liquid ingredients - coconut oil through milk.
In a separate bowl whisk together all of the dry ingredients - almond flour thru salt. Make sure it's whisked well to disperse everything!
Add the dry ingredients to the wet and slowly stir to combine.
Grease a loaf pan with a little coconut oil and spread with a paper towel
Add the batter to the loaf pan and use fingers to spread and make it even.
Make the topping; 1/2 c almond flour, 1 tbsp coconut oil, 1 tbsp syrup, 2 tsp cinnamon, plus more coffee powder if desired. Using a fork, stir until crumbly
Using your hands, crumble the topping on the loaf
Bake at 350° for 45-50 minutes. Once done, remove from the oven and let cool on a cooling rack. Remove from pan only once completely cool!
Topping will be best the first day, but even if this makes it to day 2 or 3, it'll still taste good.
This recipe was adapted from Dr. Axe.
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