Healthy Coffee Cake
Bake a better-for-you classic with this Healthy Coffee Cake, made gluten free with oat flour and boosted with protein and fiber!
Servings: 9 slices
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 almoond flour/ 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.
Notes
If you would like to substitute the collagen you may use an equal amount of unflavoured or vanilla protein powder or ½ cup of additional oat or almond flour.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1slice | Calories: 383kcal | Carbohydrates: 40g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 383mg | Potassium: 263mg | Fiber: 3g | Sugar: 13g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg
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