Diet Delight Coffee Cake
Indulge guilt-free with this Diet Delight Coffee Cake, a wonderfully moist and wholesome treat that’s perfect for breakfast, brunch, or an afternoon pick-me-up. Made with a nourishing blend of whole wheat and almond flours, this recipe skips the refined sugar, opting for natural sweetness from honey and unsweetened applesauce. A hint of cinnamon adds warmth, while Greek yogurt and almond milk contribute to its tender crumb. Top it off with an optional sprinkle of brown sugar substitute and cinnamon for a light, flavorful finish. Ready in under an hour, this healthier coffee cake delivers big on taste without derailing your health goals. Perfect for sharing or savoring solo, it’s a delightful way to satisfy those cozy cake cravings!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups almond flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups unsweetened applesauce
- 0.5 cups plain Greek yogurt (low-fat)
- 0.25 cups honey
- 0.25 cups unsweetened almond milk
- 1 large egg
- 1 teaspoons pure vanilla extract
- 0.25 cups chopped walnuts
- 2 tablespoons brown sugar substitute (optional, for topping)
- 0.5 teaspoons extra cinnamon (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium bowl, mix the wet ingredients: unsweetened applesauce, Greek yogurt, honey, almond milk, egg, and vanilla extract, until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Do not overmix the batter.
If using, fold in the chopped walnuts for added texture and flavor.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
For an optional topping, mix the brown sugar substitute and extra cinnamon in a small bowl, then sprinkle it over the batter.
Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Remove the coffee cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice into 8 pieces and serve as is or with a dollop of low-fat whipped cream or a drizzle of honey.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 92.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 470 mg | 36% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
