- Prep-time: / Ready In:
- Makes one 8-inch square coffee cake (12 slices)
- Serving size: 1 slice
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This wholesome, cherry coffee cake is tender, moist, and layered with sweet cherries and a crumbly oat topping. Warming vanilla and almond extracts add depth, while applesauce, almond butter, and flaxseed meal soaked in water help bind and add moisture, eliminating the need for oil. Readers outside the U.S. may be surprised that there’s no coffee in this cake: In American baking, “coffee cake” refers to a sweet, mildly spiced cake traditionally enjoyed with coffee—not one that contains it.
Fresh cherry swap: You can substitute frozen cherries for fresh. Just thaw them completely, then drain before using to avoid a soggy final product.
For more inspiration, check out these tasty ideas:
Ingredients
- ⅔ cup unsweetened, unflavored plant-based milk
- 3 tablespoons flaxseed meal
- 1½ cups white whole wheat flour or whole wheat pastry flour
- 1½ teaspoons regular or sodium-free baking powder
- ¼ teaspoon + ⅛ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 tablespoons almond butter
- ½ cup + 2 tablespoons unsweetened applesauce
- ½ cup + 3 tablespoons pure maple syrup
- 2 tablespoons pure vanilla extract
- 1¼ teaspoon pure almond extract
- ½ cup rolled oats
- ½ cup oat flour
- 2 tablespoons lemon juice
- 2 cups fresh whole, pitted sweet cherries
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
- In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a large bowl stir together flour, baking powder, ¼ teaspoon of the salt, and the baking soda.
- For topper, in a medium bowl stir together almond butter, 2 tablespoons of the applesauce, 1 tablespoon of the maple syrup, 1 tablespoon of the vanilla, and ¼ teaspoon of the almond extract. Add oats, oat flour, and the remaining ⅛ teaspoon salt.
- In a medium bowl stir together flaxseed mixture, lemon juice, and the remaining ½ cup applesauce, ½ cup + 2 tablespoons maple syrup, 1 tablespoon vanilla, and 1 teaspoon almond extract until well incorporated. Add to flour mixture; stir until combined. Spread evenly in prepared pan. Spread cherries evenly over batter. Press half of the cherries into the batter. Drop topper mixture in small spoonfuls evenly over cherries.
- Bake 45 to 55 minutes or until center of cake bounces back when lightly pressed and temperature is at least 195°F. Cool 10 minutes on a wire rack before serving.
Per serving (1 slice): 192 calories, 38 g carbohydrates, 5 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 161 mg sodium, 5 g fiber, 16 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (11)
(0 from 0 votes)Will frozen cherries work?
Yes. You can substitute frozen cherries for fresh. Just thaw them completely, then drain before using to avoid a soggy final product.
I just searched for this recipe in my meal planner app and it isn't showing up. Can you add it there? Thanks, looking forward to trying it!
Is there a substitute for applesauce?
Can you answer my question, please?
You could leave it out of the topping (use a little more maple syrup to add moisture). For the cake, you could try mashed banana, which will add moisture and sweetness. We haven't tested these options, but feel free to give them a go!
Will this work with any fruit? Not a big fan of cherries.
Hi Karen, Yes, I imagine this recipe will work with other types of fruits such as blueberries, other stone fruit, or apple. Let us know how it goes!
I am getting prepared to bake this cherry coffee oatmeal cake but before I begin, I read towards end of recipe instructions; what do you mean by placing half amt of cherries in? Please clarify.
Hi Meilynn, The instructions say to "Press half of the cherries into the batter." You just poke them in with your finger until they are submerged in the batter. The other half remain on the surface and get covered in the topper mixture from step 2.
Do you have a gluten free version