Wholemeal Spelt, Cinnamon & Almond Coffee Cake {with coconut oil}

Spelt, Cinnamon & Almond Coffee Cake Spelt, Cinnamon & Almond Coffee Cake

Coconut. A fragrance like no other. And wouldn’t you like it to greet you every morning as you warm up a slice of cake? I know I would. Here, we have beautiful coconut oil mixing with the smoky aroma of cinnamon in this sweetly scented, subtly spiced, earthy brown coffee cake, topped with a nutty spelt + brown sugar crumble that melts divinely in your mouth like buttery shortbread.

Spelt, Cinnamon & Almond Coffee Cake Spelt, Cinnamon & Almond Coffee Cake

This one’s for all you vegans out there. No eggs, no butter, no milk. Instead, this recipe uses ground flaxseeds, coconut oil and non-dairy milk alternatives to fill in as yummier, healthier substitutes. And they work a treat. It’s always very gratifying when your final product works well (and tastes just as good, if not better) after you’ve made several health-conscious changes to the recipe.

Spelt, Cinnamon & Almond Coffee Cake Spelt, Cinnamon & Almond Coffee Cake Spelt, Cinnamon & Almond Coffee Cake

The addition of soft, tender almond meal and the amalgamation of ground flaxseeds and coconut oil in the cake batter yields a delightfully moist crumb, far different from that of the hard, dry coffee cakes that sell at subpar cafés. The sweetly spiced top layer of streusel perfectly balances out the moist cake with its crisp, sugary charm. Pair with a cup of coffee and you’ve got an ultra-indulgent breakfast (or afternoon snack).

Spelt, Cinnamon & Almond Coffee Cake Spelt, Cinnamon & Almond Coffee Cake Spelt, Cinnamon & Almond Coffee Cake

Wholemeal Spelt, Cinnamon & Almond Coffee Cake {with coconut oil}
a vegan recipe; adapted from Love & Lemons’ almond & cinnamon coffee cake.

Ingredients:

1 cup almond meal
1 cup wholemeal spelt flour
3 teaspoons ground cinnamon
3 teaspoons baking powder
a pinch of salt
1/3 cup raw sugar
2 tablespoons coconut oil, melted
1 1/4 cup milk of choice (non-dairy, if you’re vegan)
1/2 tablespoon ground flax seeds*
1 teaspoon vanilla bean paste (or vanilla extract)

* I used Melrose Organic Golden Flaxmeal. The golden variety tends toward a more subtle flavour in baked goods, whereas brown flax might leave too strong an aftertaste.

for the crumble:
1/3 cup wholemeal spelt flour
1/2 cup dark brown sugar
1/4 cup chopped almonds
1 teaspoon ground cinnamon
3 tablespoons coconut oil

Preparation:

  1. Preheat oven to 190°C and lightly grease an 8 x 8 square baking pan.
  2. In a medium-sized bowl, combine the almond meal, spelt flour, baking powder, cinnamon and salt. Mix well, set aside.
  3. In a large bowl, combine the sugar, coconut oil, milk, ground flax seeds and vanilla. Mix thoroughly.
  4. In 2 or 3 increments, add the dry ingredients to the wet ingredients, gently folding after each addition to combine.
  5. Fill the prepared baking pan with the batter.
  6. To make the crumble, combine all ingredients in a small bowl with a fork or your fingers until the mixture resembles fine breadcrumbs. Add more flour if the mixture seems too wet.
  7. Sprinkle the crumble mixture over the cake batter and bake in oven for 25-30 minutes, or until the top turns a deep brown colour.
  8. Remove pan from the oven and let stand for 15 minutes before slicing and serving. Best served warm.

Spelt, Cinnamon & Almond Coffee Cake

Advertisements

12 thoughts on “Wholemeal Spelt, Cinnamon & Almond Coffee Cake {with coconut oil}

    1. I know exactly what you mean. I always hate it when a recipe ends up disastrous after I’ve made a bunch of healthy substitutions. All those precious ingredients gone to waste! :(

  1. I am going to share this with my friends who cannot have gluten. I know the smelt flour has some gluten but this is a wonderful dessert alternative! To me the added benefit of fiber earns this dish extra points :)

    1. Thank you for the kind comment! Spelt does indeed contain gluten and is not suitable for those who have been diagnosed with celiac disease. However, from what I’ve read, spelt is less likely to cause trouble for gluten-sensitive individuals compared to common wheat :)

  2. Wholemeal spelt flour is so versatile! I use it for most of my recipes because it’s an healthier option and taste great! This is a lovely recipe, it looks great and must be delicious!

Comments? Questions? Feel free to say anything!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s