For all of the times I’ve eaten coffee cake, not once has it actually tasted like coffee. I was pondering that fact a short while ago, and I became profoundly disturbed by the though. Why would one not want their coffee cake to actually taste like coffee? I can understand if it’s called a crumb cake. But f you’re going to serve someone a coffee cake, it had better live up to the name.
The more I thought about it, the more upsetting it became. How terrible it is to trick people into thinking they’re about to enjoy the heavenly brew that is coffee, come to find they’re just getting a mouthful of cinnamon and sugar. I can’t think of many experiences more disappointing than that.
I had to take matters into my own hands – and that’s how this cake was born. When I brought it into work, several of my coworkers, independently of each other, proclaimed that this was the best treat I’ve ever shared. So I think that qualifies as a success, no?
Generally, the crumbly topping is the best part of a coffee cake, and there is no exception here. Especially since this crumble topping is sprinkled with a healthy dose of chocolate. The cake itself, though, is nothing short of wonderful either. A generous pinch of espresso powder, accented cocoa powder, and my favorite sweetener, coconut sugar, make a seemingly simple cake taste quite complex.
This is the perfect cake to have on hand for guest, or just for an everyday treat. If you’re a coffee lover, there’s no excuse for you to skip over this one. And if you’re not a coffee lover, you soon will be!
- 3/4 cup coconut sugar
- 1 cup plus 2 tablespoons unsweetened almond milk
- 1/3 cup melted coconut oil
- 2 tablespoons ground flax
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour
- 2 tablespoons cocoa powder
- 2 teaspoons espresso powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Crumble Topping
- 1 cup whole wheat pastry flour
- 1/3 cup brown sugar
- 1/4 cup melted coconut oil
- 1/4 teaspoon salt
- 2 tablespoons finely chopped dark chocolate
- Chop up the chocolate and set aside. Preheat oven to 350°F. Grease a 9-inch pie pan or 8 inch square baking dish.
- In a large bowl, combine coconut sugar, almond milk, coconut oil, flax, molasses, and vanilla. Whisk until homogenous.
- Pour in the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Stir with a wooden spoon until just combined and no large lumps remain. Do not overmix. The batter will be quite thick. Pour batter into prepared baking dish and set aside while you prepare the crumble topping.
- In a medium bowl, mix together all ingredients for crumble topping until the texture is sandy. Sprinkle evenly over cake batter.
- Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove cake from oven, and immediately sprinkle with chopped chocolate. Let cake cool on a wire rack at least 1 hours before serving.
- For all of the times I’ve eaten coffee cake, not once has it actually tasted like coffee. I was pondering that fact a short while ago, and I became profoundly disturbed by the though. Why would one not want their coffee cake to actually taste like coffee? I can understand if it’s called a crumb cake. But f you’re going to serve someone a coffee cake, it had better live up to the name.
Are you a coffee lover? How do you take yours? I generally prefer mine black, but every now and then I pour in a splash of almond milke. And if I’m feeling really fancy I’ll use my frother and make myself a little latte. What are your favorite coffee flavored treats?