It’s almost Mother’s Day, and what better way to celebrate than with CAKE?!
And not just any cake, but coffee cake.
And not just any coffee cake, but SALTED CARAMEL coffee cake.
I’m crazy for this recipe, and so excited to share it with you. It took me five rounds of testing to get it right, and right I did indeed get it (in my humble opinion.). Fluffy and tender inside with a crunchy crumble topping and a delicious 5 minute vegan caramel sauce drizzled on top. How can that be bad?!
I use gluten free, refined sugar free, and dairy free ingredients in this but have substitutions listed below you are sure to have on hand if you prefer to eat outside of these parameters. Everyone can make this cake, and everyone should.
ingredients for salted caramel coffee cake:
“what else can i use?
- If you eat gluten, feel free to use good old all purpose flour here instead. As I mentioned above, I wouldn’t suggest subbing in oat, almond, or other flours as I can’t confirm how well the cake will bake up for you.
- I use unsweetened coconut yogurt in the batter, but any should work just fine. No yogurt? Try applesauce.
- I call for walnuts in the crumble, as they are buttery and soft inside while still having that pleasant crunch, but almonds or pecans can be used.
I can’t wait to hear what you think of this recipe. I love seeing your creations on Instagram, so tag me so I can re-share them! I’ll be making this for Mother’s Day this weekend and for a long time to come. Be sure to serve this to a hardworking mom this year, even if, and especially if, it’s yourself.
Salted Caramel Coffee Cake (Gluten Free, Dairy Free, Refined Sugar Free)
- 9x9 square baking dish
For the cake:
- 2 cups all purpose GF Flour Blend (such as King Arther)
- 3/4 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 3/4 cup unsweetened coconut yogurt
- 1/2 cup coconut oil, melted and cooled
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
For the crumb topping:
- 1/3 cup all purpose GF flour blend
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 cup walnuts, chopped
- 2 tbsp coconut oil, room temperature
For the salted caramel glaze:
- 1/2 cup full fat coconut milk
- 1 tsp arrowroot starch or cornstarch
- 1/3 cup coconut sugar
- 1/2 tsp sea salt
- Preheat the oven to 350 degrees F.
- Line a 9x9 square baking dish with parchment paper and spray with nonstick spray
Make the crumb topping:
- In a medium bowl, combine flour, coconut sugar, cinnamon, walnuts, and salt and mix briefly with a fork. Add the coconut oil and work it in with your fingers until small clumps form throughout, breaking up any large pieces of coconut oil. Refrigerate until ready to bake.
To make the cake:
- In a large bowl, beat the coconut oil and coconut sugar together for 1 minute. I do this in a standing mixer, but you can do it in a large bowl by hand. Add the vanilla, yogurt, and egg and beat until smooth.
- To the wet ingredients, add flour, baking powder, baking soda, cinnamon and salt. Mix with a wooden spoon or spatula until no clumps of flour remain.
- Transfer the batter to the prepared pan and smooth the top.
- Crumble the refrigerated topping over the batter evenly and bake for 30-40 minutes, until a tester comes out just clean. 35 minutes is perfect for me. The topping may look a bit wet in the middle, don't worry, it'll harden as it rests.
- Set cake on a wire rack to cool and drizzle with salted caramel glaze when ready to serve.
Make the salted caramel glaze:
- In a small bowl, whisk together the coconut milk and starch for 20 seconds until smooth.
- Add this to a small saucepan along with the coconut sugar and salt and bring to a boil, whisking continuously. Continue to cook at a low boil, whisking throughout, for 3-5 minutes until the mixture coats the back of a spoon. Taste, and add more sugar or salt as desired.
- Set aside the glaze as the cake bakes and drizzle when ready to serve.