Traditional coffee cake is loaded with calories and sugar, but this 265-calorie coffee cake from The Roasted Root gets a makeover from a blend of arrowroot and coconut flours instead of white flour. Processed white sugar is swapped out for maple syrup, imparting a rich, complex flavor.
Ingredients
For the cake
- 3/4 cup (180 ml) coconut flour, sifted
- 3/4 cup (180 ml) arrowroot flour
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoon (2.5 ml) sea salt
- 4 eggs
- 1/4 cup (60 ml) pure maple syrup
- 1/2 cup (120 ml) full-fat canned coconut milk
- 1/4 cup (60 ml) unsalted grass-fed butter, melted
For the walnut topping
- 1 cup (240 ml) raw walnuts, chopped
- 2 teaspoons (10 ml) ground cinnamon
- Pinch of salt
- 1/4 cup (60 ml) unsalted grass-fed butter, melted
- 2 tablespoons (30 ml) pure maple syrup
Directions
For the walnut topping
Combine all of the ingredients for the walnut topping in a small bowl. Stir well to combine and set aside.
For the cake
Preheat the oven to 350°F and lightly butter or oil a 8-by-8 baking dish.
In a mixing bowl, stir together the coconut flour, arrowroot flour, baking powder and salt.
In a separate bowl, whisk together the eggs, maple syrup, coconut milk and butter. Pour the wet mixture into the flour mixture and mix until smooth. Note: The batter will be thick.
Pour half the cake batter into the prepared baking dish and spread evenly with a rubber spatula. Spread half of the walnut topping over the batter. Repeat with the remaining cake batter and walnut topping.
Bake on the center rack for 28–35 minutes or until cake tests clean when poked in the center.
Allow cake to sit 20 minutes before slicing and serving.
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Serves: 9 | Serving Size: 1/9 coffee cake
Per serving: Calories: 265; Total Fat: 10g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Cholesterol: 83mg; Sodium: 211mg; Carbohydrate: 26g; Dietary Fiber: 5g; Sugar: 10g; Protein: 6g
