The Mad Cake Batter

sweet treats and savory deets

Coffee Cake

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I have been working out with Tone it Up for almost a year now. I have completed both of their Bikini Series and really committed to their Nutrition Plan. Their meals are amazing and easy, but there was one recipe in the series tiu2that we never had the chance to make. It’s hard to imagine that a coffee cake could be considered “healthy.” PerhapsĀ it is better to say that it’s a healthier option over other coffee cake.

Either way, I have been wanting to try this recipe for some time now. My friend made it recently and was basically drooling when I told her I was going to make it. Sounds good enough for me.


  • 3/4 cup almond flour
  • 3/4 cup Gluten Free Baking Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • tiu11/4 tsp salt
  • 1/2 cup coconut palm sugar
  • 1 cup almond milk
  • 1/3 cup unsweetened apple sauce
  • 1 TBS vanilla
  • 1 TBS apple cider vinegar


  • 1 cup chopped brazil nuts
  • 3/4 cup Gluten Free baking powder
  • 1/2 cup coconut palm sugar
  • 3 TBS espresso or strong coffee
  • 2 TBS coconut oil
  • 1 TBS cinnamon
  • 1/2 TBS nutmeg
  • 1 tsp cloves

Preheat oven to 350F degrees. In a large mixing bowl, combine flours, baking powder, baking soda, and salt and mix together thoroughly. In a separate bowl, combine the sugar, milk, apple sauce, vanilla and apple cider vinegar. Slowly add the liquid mixture to the dry, stirring while adding the ingredients together. Stir until just mixed. Pour into a 8 x 8 baking dish or 9 inch circle pan. In a third bowl combine the ingredients for the topping. Sprinkle generously onto the cake. Bake for 30-40 minutes.



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