Bake a better-for-you classic with this Healthy Coffee Cake, made gluten free with oat flour and boosted with protein and fiber!
This Healthy Coffee Cake is my take on a classic cozy bake, just made a little more everyday-friendly. Traditional coffee cake is delicious, but it's usually pretty high in sugar and fat so I wanted to create a version that still feels like a treat, but uses more nourishing ingredients and actually keeps you satisfied!
This one is made with oat flour for extra fiber, Greek yogurt instead of sour cream for more protein and less fat, and naturally sweetened with banana and maple syrup. The result is a soft, fluffy cake with that classic cinnamon crumble on top, but with a more balanced nutrition profile that works just as well for breakfast or a snack as it does for dessert.
Like my Apple Oat Breakfast Cake or my Zucchini Brownie Baked Oats, it's the kind of recipe that's perfect to bake once and enjoy throughout the week. You can slice it up, keep it in the fridge or freezer, and have something ready to grab when you want a cozy, sweet bite that still fits into a balanced day!
Why This Recipe Is Dietitian Approved
- Lower sugar. This recipe relies on mashed banana and maple syrup for sweetness instead of refined sugar, which helps keep the overall sugar content lower while still tasting like a treat.
- Higher fiber and protein. Using oat flour, Greek yogurt, eggs, and optional protein or collagen powder boosts both fiber and protein, which helps make this coffee cake more filling and better for steady energy!
- Lower fat. Swapping traditional sour cream for Greek yogurt keeps the fat content lower while still giving you a moist, tender cake.
Healthy Coffee Cake Recipe
Ingredients
Oat flour. For a higher fiber (yet still delicious) flour option we swap all purpose white flour for oat flour- you can use pre-made oat flour or make your own by blending an equal amount of oats in a high powered blender.
Protein powder. You may use collagen or protein powder in this recipe for an added boost of protein! (or replace with additional oat flour)!
Leavening agents. In this recipe we use BOTH baking soda and baking powder (check to make sure they aren't expired)!
Plain Greek yogurt. Traditional coffee cakes use sour cream to add the perfect moist texture, for this recipe we swap out the sour cream with plain Greek yogurt to decrease the fat and increase the protein!
Mashed bananas. For added sweetness and moisture! I recommend ensure your banana is brown and spotty for the sweetest taste
Maple syrup. Our natural sweetener of choice!
Cinnamon and salt. For flavour!
Olive oil. Our fat of choice in this fluffy breakfast cake.
Eggs. We use THREE full eggs in this recipe to add protein and structure!
Vanilla extract. For flavour!
Oat crumble topping: coconut sugar, oat flour (and oats), cinnamon and butter!
Topping. Milk, white chocolate (and protein powder if desired)!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 350F and line a 8x8 square baking dish with parchment paper.
- To a medium bowl whisk together yogurt, mashed banana, maple syrup, olive oil, vanilla extract and eggs. Whisk until combined.
- In a separate bowl, whisk together oat flour, collagen or protein powder, baking powder, baking soda, salt and cinnamon.
- Slowly add the dry to the wet ingredients. Mix until fully combined. Set aside.
- Make the crumble topping by combining coconut sugar, oat flour, cinnamon and butter in a medium bowl. Use a fork (or your fingers) to gently incorporate the butter into the dry ingredients. A crumble should begin to form and there should be no loose flour.
- Add half of the batter into the square baking dish. Layer the crumble by sprinkling half of the crumble topping over the layer of batter. Repeat with the remaining batter and top with the remaining crumble (you will have two layers each or both batter and crumble). Bake at 350 for about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Make the white chocolate topping by adding white chocolate to a small microwave safe bowl. Microwave for about 45 seconds to warm the chocolate (repeat if necessary). Add the milk and whisk well. Add in 1-2 teaspoon of protein powder to thicken if desired.
- Once the coffee cake has cooled, drizzle with the white chocolate topping and slice into 9 slices.
Substitutions and Variations
To make gluten-free: If using gluten free oats to make your own oat flour this recipe is naturally gluten free! Just ensure the oats are labelled certified gluten free like these to be sure!
To make vegan: I have not tested this recipe using dairy free substitutes. If you would like to try you can substitute the Greek yogurt with a thick dairy free yogurt such as Siggi's and replace the butter with coconut oil.
To make nut-free: This recipe does not contain nuts! However always be sure to check package labels!
Pairing suggestions:
- Serve with some Greek yogurt, eggs, or an omelet for a balanced breakfast!
- Drizzle with nut butter for a snack
- Add fresh berries on the side for extra fiber and freshness
Equipment
Storage
Once baked, this healthy coffee cake can be stored on the counter for 2-3 days or in the fridge for up to 6! For longer storage I recommend slicing the cake and wrapping each slice individually before storing in a large Ziploc bag in the freezer. Cake can be stored for up to 3 months.
Top Tips for Success
The riper your bananas are, the more sweet the cake will be! For the sweetest variation of this cake ensure your bananas are dark brown and spotty (and i recommend using a vanilla flavoured protein powder for added sweetness)!
Frequently Asked Questions
I have not tested this recipe using all purpose flour yet! From my experience all purpose flour and oat flour can usually be used in a 1:1 substitution, however if you try please let me know!
Coffee cake is meant to be served with coffee, not made with coffee! The name comes from it being a classic cake to enjoy alongside a cup of coffee, usually as a breakfast or snack cake, rather than a dessert cake.
More Staple Baked Goodies
If you liked this healthy coffee cake, try these recipes:
- Banana Oatmeal Chocolate Chip Muffins
- Protein French Toast Muffins
- One Dish Peanut Butter Banana Oatmeal Bars
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this healthy coffee cake, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Healthy Coffee Cake
Ingredients
- 1 cup plain 0% Greek yogurt
- 3 eggs
- 1 brown banana, mashed (about ½ cup)
- 3 tablespoon maple syrup
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- 2 cups oat flour (blended oats)
- ½ cup collagen powder (or unflavoured protein powder or additional oat flour)
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Crumble topping:
- ⅓ cup coconut sugar (or brown sugar)
- ⅔ cup oat flour (or oats)
- 1 teaspoon cinnamon
- 3 tablespoon butter, room temperature
White chocolate topping:
- 1 oz bakers white chocolate
- 1 tablespoon milk
- 1-2 teaspoon vanilla protein powder (if desired)
Instructions
- Preheat the oven to 350F and line a 8x8 square baking dish with parchment paper.
- To a medium bowl whisk together yogurt, mashed banana, maple syrup, olive oil, vanilla extract and eggs. Whisk until combined.
- In a separate bowl, whisk together oat flour, collagen or protein powder, baking powder, baking soda, salt and cinnamon.
- Slowly add the dry to the wet ingredients. Mix until fully combined. Set aside.
- Make the crumble topping by combining coconut sugar, oat flour, cinnamon and butter in a medium bowl. Use a fork (or your fingers) to gently incorporate the butter into the dry ingredients. A crumble should begin to form and there should be no loose flour.
- Add half of the batter into the square baking dish. Layer the crumble by sprinkling half of the crumble topping over the layer of batter. Repeat with the remaining batter and top with the remaining crumble (you will have two layers each or both batter and crumble). Bake at 350 for about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. *note the protein powder you use MAY alter cook time slightly.
- Make the white chocolate topping by adding white chocolate to a small microwave safe bowl. Microwave for about 45 seconds to warm the chocolate (repeat if necessary). Add the milk and whisk well. Add in 1-2 teaspoon of protein powder to thicken if desired.
- Once the coffee cake has cooled, drizzle with the white chocolate topping and slice into 9 slices.
Sydney says
I put this together last night, covered the pan, and put it in the fridge. I popped it into the oven this morning while we were getting ready for school, and voila! A special breakfast treat (not to mention my house will now smell yummy all day). I didn’t even put the drizzle on it and my family gobbled it up, especially my preschoolers. This will definitely be in heavy rotation in our house!
Olivia says
I tried this recipe, I did half oat flour and half all-purpose flour and it turned out great! Will be making this recipe again!
Renae ilnicki says
This is a great recipe! It’s not to sweet, I don’t use the drizzle. It’s nice and moist and great texture!
Courtney says
I LOVE coffee cake so naturally I jumped on this one as soon as it was posted 😂 absolutely 10/10 delicious. I skipped the white chocolate drizzle because I was short on time and I topped with a little caramel drizzle instead but this cake is SO moist and delicious and I will be making this weekly for a while until I get tired of it!
Nicole Addison says
I had the idea for this one after falling in love with classic coffee cake but wanting something that's a bit more balanced I could eat for breakfast- THIS took some testing but it's finally perfect- I hope you enjoy!!