Treats and Desserts
Maple Pecan Coffee Cake
This coffee cake is a cozy, gluten free treat made with real, whole food ingredients and naturally sweetened for better blood sugar balance. It delivers warm, nostalgic flavor while keeping your gut happy.
Maple Pecan Coffee Cake
This coffee cake is a cozy, gluten free treat made with real, whole food ingredients and naturally sweetened for better blood sugar balance. It delivers warm, nostalgic flavor while keeping your gut happy.
Ingredients
Cake
- 1½ cups Mightylicious gluten-free flour
- ½ cup almond flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1½ tsp cinnamon
- ⅓ cup melted coconut oil (or butter)
- ½ cup pure maple syrup
- ½ cup unsweetened applesauce (or Greek yogurt for a richer texture)
- 2 eggs
- 2 tsp vanilla extract
Pecan Crumble Topping
- ¾ cup chopped pecans
- ⅓ cup coconut sugar (or brown sugar if you prefer)
- 2 Tbsp Mightylicious gluten-free flour
- 1½ tsp cinnamon
- 2 Tbsp cold butter or coconut oil, cubed
Optional Maple Glaze
- ¼ cup powdered coconut sugar (or organic powdered sugar)
- 1–2 Tbsp pure maple syrup
- ½ Tbsp almond milk (as needed for consistency)
Instructions
- Preheat oven to 350°F. Grease or line an 8x8-inch baking dish with parchment paper.
- In a small bowl, mix pecans, coconut sugar, flour, and cinnamon. Cut in the cold butter or coconut oil until crumbly. Set aside.
- In a large bowl, whisk together Mightylicious flour, almond flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together melted coconut oil, maple syrup, applesauce (or yogurt), eggs, and vanilla.
- Add the wet ingredients to the dry and stir until just combined — don’t overmix. The batter should be thick but spreadable.
- Spread half the batter into the pan, sprinkle half the crumble, then add the rest of the batter and top with the remaining crumble.
- Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Cool slightly, then drizzle with the maple glaze if desired.