Gluten and Refined Sugar Free Coffee Cake

by Jill Dalton

I thought it was time to give you a treat with this recipe. Coffee Cake with zero guilt! This recipe is gluten free, refined sugar free, oil free and super delicious. You will be so happy when you sit down in your comfy chair with a piece of this cake and a hot drink. It will warm you up on these cold wintery days! Serves 9

Gluten and Refined Sugar Free Coffee Cake

I thought it was time to give you a treat with this recipe. Coffee Cake with zero guilt! This recipe is gluten free, refined sugar free, oil free and super delicious. You will be so happy when you sit down… Desserts Gluten and Refined Sugar Free Coffee Cake European Print Recipe
Serves: 9 Prep Time: Cooking Time:
Nutrition facts: 1800 calories 20 grams fat
Rating: 3.2/5
( 26 voted )

Ingredients

2 Tbsp flax meal (or mixture of flax meal and ground chia)
1/2 cup water
1 1/2 cups almond flour
1 1/2 cups oat flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 cups dates
2 cups unsweetened almond milk or plant based milk of your choice

Topping:
3 medjool dates
1/2 cup oats
1/2 cup almond flour
1/2 tsp cinnamon

 

Instructions

Preheat oven to 350°. Mix the flax meal and water together and let sit for a few minutes. Mix together dry ingredients. Blend dates and almond milk together in blender until smooth. Add to dry ingredients and stir well. Pour mixture into a 9 inch brownie pan. Blend topping ingredients in a blender until crumbly. Sprinkle over cake and  bake for 45-60 minutes.

 

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20 comments

Angelica January 26, 2018 - 5:46 pm

Gluten and Refined Sugar Free Coffee Cake. Can I used whole wheat flour instead of almond flour.

Reply
Jill Dalton January 26, 2018 - 10:36 pm

Yes

Reply
Trina and Tina January 27, 2018 - 1:36 am

Holy YUM!

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Liz Shackleton January 29, 2018 - 8:20 pm

Made this today…it’s really tasty 😋 and a really light sponge too…amazing without eggs! Just the thing to help curb my sweet tooth!

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Larisa Cortes January 30, 2018 - 1:44 pm

Thank you for inspiring our family to move to plant-based food! Greetings to your family from ours.

Reply
Jeen February 28, 2018 - 10:15 am

Can i make a muffin with this?

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Jill Dalton February 28, 2018 - 10:58 am

That should work 👍

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Rachel May 4, 2018 - 12:11 pm

This is delicious and has a great texture!! I didn’t have time to make the crumble and baked it in a bundt pan. Thank you for sharing!

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Jill Dalton May 5, 2018 - 8:39 am

I’m so glad you like it !

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Lily St Peter August 31, 2018 - 11:15 pm

Hi Jill, love your channel! I love all your recipes but I’m concerned with the amount of dates you use. They are full of natural sugar. Does that defeat the purpose of going plant-based while keeping our weight down?

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annmarie January 16, 2020 - 5:27 pm

i thought that too…. this is a high glycemic product-even though it is ‘sugar’ free

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Janet October 2, 2018 - 1:08 am

Just made this and found it very dense and a pudding like consistency. It has a great flavor but expected the coffee cake to be lighter in texture. I used all medjool dates and wonder if I should have used another type date.

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SJ November 10, 2018 - 3:59 pm

I baked this cake today and the flavour is quite nice. But the consistency, like Janet above me says, is rather pudding like. Could it be because of the starch (arrow root/tapioca)? Do you have any tips as to how to get a dryer, more traditionally cake like consistency?

And thank you for the recipe! I just discovered you yesterday via youtube. I’m so happy to have found a oil and refined sugar free recipe blog.

Reply
Jill Dalton November 14, 2018 - 9:21 am

Yes, it’s not a crumbly type of cake, but maybe baking it 5-10 minutes more. You could try a bit let of the tapioca flour if you don’t like the consistency. It might help =)

Reply
Sabine November 14, 2018 - 11:35 am

The same here. It looks to me like it is not done. And I had it in there for 1 1/2 hours. The same with the banana bread. What is wrong??

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Linda November 15, 2018 - 4:34 pm

Jill I cannot tell you enough how much you are so appreciated. Love the recipes my Holiday Stress is over. everything has been so delicious ((for the ones I have tried. I am waiting for some ingredients to arrive so I can make the gluten free Bread. So excited. I am Having the Lentil Loaf for TG dinner, and will have the gravy as well. Sweet Potato pie is on the Menu as well. Again thank you so much for everything. Happy Thanksgiving, And hope your arm recovers quickly.

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Jill Dalton November 18, 2018 - 2:34 pm

Thank you Linda =) Have a great Holiday!

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Yvie December 1, 2019 - 7:30 pm

Hi Jill
We are very excited to be embarking upon this journey, and your recipes look amazing- excited to try some of them.
However, i am oat intolerant and wondered what you might suggest to use in place of either the oats or oat flour in your recipes

Thank you

Reply
Jill Dalton December 4, 2019 - 2:06 pm

I haven’t tried many substituting for the oat flour but you could try rice flour or ground quinoa

Reply
Ruizi July 4, 2020 - 9:28 pm

Made it today. Ran out of oats so I used buckwheat flour and buckwheat groats instead of rolled oats for the topping. I also put in two mashed bananas 🙂 to fluff up the texture of the cake. It’s amazingly delicious. Thanks so much for sharing these healthy and yummy receipts.

Reply

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