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  • Prep-time: / Ready In:
  • Makes sixteen 2-inch squares

Made with naturally gluten-free yuca flour (aka cassava flour), this lightly sweet coffee cake can be served plain or dressed up with an easy-to-make drizzle topping. Look for yuca flour online and in health food stores.

coffee cake recipe

Ingredients

DRIZZLE TOPPING
  • 3 tablespoons unsweetened, unflavored plant-based milk
  • 2 tablespoons date paste
  • 1 teaspoon almond butter
  • ¼ teaspoon pure vanilla extract
CAKE
  • 1 ripe banana
  • 1 cup unsweetened, unflavored plant-based milk
  • 1½ teaspoons flaxseed meal
  • 1½ teaspoons almond butter
  • 1½ teaspoons apple cider vinegar
  • 1 cup yuca flour (cassava flour)
  • ½ cup pure cane sugar
  • ¼ cup rolled oats
  • ¼ cup chopped walnuts
  • 1 teaspoon regular or sodium-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange zest
  • 1 teaspoon pure vanilla extract

Instructions

  1. To make optional Drizzle Topping: In a blender combine all Drizzle Topping ingredients. Blend until smooth. If desired, transfer to a squeeze bottle or small resealable plastic bag. Chill until ready to use. If using the resealable bag, snip off a corner to make a small hole for drizzling.
  2. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. In a blender combine banana, 1 cup of the plant-based milk, the flaxseed meal, 1½ tsp. of the almond butter, and the apple cider vinegar. Blend until smooth.
  3. In a bowl stir together the next seven ingredients (through cinnamon). Add milk mixture to flour mixture; mix well. Stir in orange zest and vanilla. Pour batter into prepared pan, spreading evenly.
  4. Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 30 minutes. Cover pan and refrigerate at least 2 hours. If desired, just before serving, add Drizzle Topping.

Comments (15)

(5 from 3 votes)
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Linda2 months ago
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I thought FOK does not recommend sugar. Is date sugar or date syrup and better?

M Tierney2 months ago
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An awful lot of sugar. Can you sub date sugar or maple syrup? And if so, does the measure change?

Nancy Joseph2 months ago
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Sounds yummy will try this one

Dema2 months ago
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I’m amused by the confusion over the name “coffee cake” coming from people outside the US. I love community like this to develop a more world view. Lately i spend a lot of time thinking “what does that mean?’ just watching tv from other countries. Sharing food is the ultimate bonding activity.

Jan W2 months ago
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To add to that, a coffee cake is the U.S. is traditionally served in the morning either for breakfast or brunch, and used to be popular served when the neighborhood housewives came over for coffee after the kids and husband were sent off to school and work. It usually is a one layer cinnamon swirl cake with a cinnamon and sugar topping. The batter’s similar to muffins, not super sweet or fluffy.

Zoom5 months ago
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Why is there no coffee in this coffee cake please? Is it missing from the ingredients?

Heather4 months ago
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It’s named this because you traditionally eat it along WITH coffee, not composed of it.

Rachel1 year ago
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Do you have a recipe for the date paste?
Thanks!

Jan1 year ago
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I have so many flours already, I’d rather not buy another. Can I sub almond flour?

Elizabeth2 months ago
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You can use tapioca flour, almond flour, coconut flour, chickpea flour, or rice flour.

Tracey NZ'1 year ago
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Where is the coffee in the recipe?

Zoom5 months ago
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That totally confused me too. It must be an American thing, because everywhere I’ve lived coffee cake has coffee in it!

Bracha1 year ago
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“coffee cake” typically refers to a denser less sweet cake served with coffee rather than a tender frosted dessert-type cake. It does not mean the recipe contains coffee.

Andi1 year ago
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Very tasty.

Juanelle Smith1 year ago
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Love this coffee cake. Date paste is hard to mix with nut milk and almond butter so I warmed it in the microwave for about 20 seconds.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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