Coffee Cake [The Cinnamon Crave Remix]

Tender coffee cake with a cinnamon streusel topping that makes mornings special. Perfect with your favorite hot beverage for breakfast or afternoon break.

Makes

Serves 8-10

Total Time

1 hr 35 min (21 min prep)

Ingredients

For Cake:
2 cups (240g) cassava flour
3/4 cup (144g) coconut sugar
1/3 cup (75ml) coconut oil, melted
2 large eggs (pasture-raised preferred)
3/4 cup (180ml) unsweetened almond milk
1/4 cup (80g) raw honey
2 tsp (10ml) vanilla extract
2 tsp (8g) baking powder
1/2 tsp (3g) salt

For Streusel:
1/2 cup (60g) cassava flour
1/3 cup (64g) coconut sugar
1/4 cup (57g) grass-fed butter, cold and cubed
2 tsp (4g) ground cinnamon
1/4 cup (30g) chopped pecans (optional)

Make it Good For The Gut (Optional)

Replace 1/4 cup almond milk with plain kefir for live probiotics and extra tenderness that complements the cinnamon beautifully. Add 2 tbsp ground flaxseed to the flour mixture for omega-3 fatty acids and prebiotic fiber. Include 1 tsp apple cider vinegar to activate the baking powder naturally and support digestive health. Use Ceylon cinnamon in the streusel for better antioxidant properties and blood sugar support.

Remix Options

Flour Swaps: Use 1 3/4 cups (210g) oat flour for nutty flavor or 2 1/4 cups (270g) almond flour for protein boost. Sugar Alternatives: Replace coconut sugar with 3/4 cup (225g) pure maple syrup (reduce almond milk by 2 tbsp) or use monk fruit sweetener. Apple Cinnamon: Add 1 cup (120g) diced apples and 1/4 tsp nutmeg to batter for fall flavors. Chocolate Chip: Fold 1/2 cup (85g) dark chocolate chips into batter before baking. Lemon Blueberry: Replace cinnamon with lemon zest, add 3/4 cup (110g) fresh blueberries. Glaze Option: Mix 1 cup (120g) powdered sugar with 3 tbsp almond milk and 1/2 tsp vanilla for drizzling.

Good To Know

Mixing Technique: Don’t overmix the batter – cassava flour can become gummy if overworked. Fold ingredients just until combined for tender texture. Streusel Success: Keep butter very cold and use pastry cutter or fork to create coarse, even crumbs that won’t sink into batter. Doneness Test: Toothpick should come out with just a few moist crumbs, not wet batter. Top should be golden brown and spring back lightly. Storage: Cover and store at room temperature up to 3 days or refrigerate up to 1 week. Serving Tips: Best served slightly warm – reheat individual pieces 15-20 seconds in microwave. Make-Ahead: Can be baked 1 day ahead and stored covered, or freeze whole cake up to 3 months.

steps

Prep:

Preheat oven to 350F (177C). Grease 9×9 inch baking pan or line with parchment paper for easy removal.

Make Streusel:

In medium bowl, combine cassava flour, coconut sugar, and cinnamon. Cut in cold butter using pastry cutter or fork until mixture resembles coarse crumbs. Stir in pecans if using. Set aside.

Mix Dry:

In large bowl, whisk together cassava flour, baking powder, and salt until well combined and no lumps remain.

Mix Wet:

In separate bowl, whisk melted coconut oil, honey, coconut sugar, eggs, almond milk, and vanilla until smooth and well combined.

Combine:

Gently fold wet ingredients into dry ingredients until just combined – don’t overmix. Batter should be slightly lumpy.

Assemble:

Spread batter evenly in prepared pan using offset spatula. Sprinkle streusel topping evenly over surface, gently pressing down slightly.

Bake:

Bake 35-40 minutes until toothpick inserted in center comes out with just a few moist crumbs and top is golden brown. Cool in pan 15 minutes before serving.