WHOLE WHEAT BERRY COFFEE CAKE RECIPE

WHOLE WHEAT BERRY COFFEE CAKE RECIPE image

Yield 8x8

Number Of Ingredients 21

Cake:
2 large eggs, at room temperature*
1/3 cup maple syrup
1 cup applesauce, unsweetened
1/4 cup coconut oil + 2 tsp for greasing, at room temperature**
2 cups whole wheat or spelt flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 cups any berries, fresh or frozen (I used these)***
Crumb Topping:
1/2 cup quick or rolled oats
1/2 cup walnuts, coarsely chopped****
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp maple syrup
1 tbsp coconut oil
Drizzle:
1/2 cup canned coconut milk, light or full fat*****
1 tbsp maple syrup

Steps:

Preheat oven to 350 degrees F and grease 8" x 8" square baking dish with 2 tsp coconut oil. Cake pan, angel food cake pan or a bundt cake pan work as well. Set aside. Make crumb topping: Stir together oats, walnuts, cinnamon and salt. Add maple syrup and coconut oil, and mix until combined. Set aside. In a medium mixing bowl, stir flour, baking soda, cinnamon, nutmeg and salt. Set aside. In a large mixing bowl, beat eggs with a mixer on high speed until fluffy, about 2 - 3 minutes. Slowly add maple syrup, then applesauce and finally coconut oil, continuing to mix with a mixer. When all liquids are well combined, reduce speed to low and slowly add flour. Stop mixing as soon as batter forms. Pour batter into greased pan, lay berries on top, sprinkle with reserved crumb topping and bake for 55 minutes or until a toothpick inserted in the centre comes out clean. Let cake cool on a wire rack for about 30 minutes. While cake is baking, in a small bowl, whisk together coconut milk and maple syrup. Drizzle on top of cake. Serve at room temperature.