Dairy-Free Coffee Cake

Yogurt coffee cake, one square upfront and three behind it in a line next to a small bowl of coffee beans

A healthy twist on a classic recipe, this dairy-free cinnamon coffee cake is made with Greek yogurt for a moist texture with a rich, bold flavor.

Course Dessert

Cuisine American

Keyword dairy-free, gluten free dessert

Prep Time 10

Cook Time 30

Total Time 1 10

Servings Squares

Calories 161kcal

Author Shelby Stover

Equipment

1 8x4 Silicone loaf pan
1 Silicone Spatula
1 Mixing bowl

Ingredients

1.5 cups 1:1 Gluten-free baking flour
½ teaspoon Baking soda
0.5 teaspoon Baking powder
2 tablespoon Ground coffee
1 teaspoon Cinnamon
⅓ cup Cane sugar
¾ cup Dairy-free Greek Yogurt
½ cup Applesauce or mashed banana
2 Eggs
⅛ cup Almond milk
1 teaspoon Vanilla extract

Cinnamon Sugar Topping

1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 tablespoon Cane sugar

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl combine the yogurt, applesauce, and eggs. Mix until mostly smooth.
Add in the dry ingredients and stir until just combined.
Pour the batter into a silicone loaf pan and smooth out the top.
In a small bowl, combine the topping ingredients. Sprinkle the mixture over top of the coffee cake.
Bake for 30-35 minutes until a toothpick comes out mostly clean.
Remove from the oven and let cool in pan. Cut the cake into slices or squares and enjoy!

Video

Notes

Makes 8 large squares or 9-10 slices.

If you're using an unsweetened yogurt, you'll want to add a bit more sugar to the coffee cake.

Adding coffee grounds to the batter gives a slight crunch to the cake. If you don't like this, replace the almond milk with brewed coffee.

If making this for kids, I use decaf coffee.

Use a silicone loaf pan in place of greasing one, as it helps the apple cinnamon cake to slide out easier

The cake is sweet but not too sweet. Serve the squares with dairy-free butter on the side or drizzle some coconut icing or frosting on top if you wish!

Nutrition