COLLAGEN CINNAMON COFFEE CAKE
I have been wanting to make a healthy version of coffee cake for so long! Finally whipped up this Collagen Cinnamon Coffee Cake and it did not disappoint. Everything from the moist crumb texture, to the cinnamon sugar filling, to the buttery streusel topping... 'twas divine! Best of all, this coffee cake is gluten-free, low in sugar, and high in protein. The perfect breakfast companion for your favorite coffee!
Did you know? Just one ounce of almond flour contains 35% of your daily vitamin E requirement! Higher intakes of Vitamin E have been linked to lower rates of heart disease and Alzheimers. (source) If you're allergic to almonds, don't worry, I've listed swaps below.
I used LIV Body Flavorless Marine Collagen in this recipe. I feel like they have improved it to be even less flavorless... before I noticed an ever-so-slight "fishy" taste if I used a lot. Now, I don't notice that! Marine collagen is more bioavailable than bovine collagen and typically more clean. You can use my code "NOEXCUSES" for 20% off all LIV Body products!
I cannot recommend amounts for whey or vegan protein powder since I have not tested these. They do behave much differently than collagen in baking, however, you could start with half as much (35-40g).
This recipe calls for gluten-free baking flour and coconut flour in the cake, then almond flour for the streusel. However, you can make this with just gluten-free baking flour. Simply swap the three-quarter cup of coconut flour for one and a half cups of gluten free flour in the cake. For the streusel, you can replace the one-third cup of almond flour with one-third cup of gluten-free baking flour plus another two tablespoons of buttery spread.
If you prefer not to use gluten-free baking flour, the following can be substituted in the same amounts: all-purpose flour, cake flour, cassava flour (Paleo), fine oat flour, sorghum flour, spelt flour, or whole wheat flour.
I used calorie-free sweetener in this coffee cake recipe to keep the sugar down. I really like Truvia Sweet Complete brown sugar alternative because it's affordable, tastes great and measures like sugar. You can also use Lakanto Golden monk fruit, Swerve Brown erythritol, Sukrin Gold, or regular brown sugar or coconut sugar if you don't care about the added sugar.
This recipe does call for "buttery spread" which can be either a dairy-free buttery spread or unsalted butter. This coffee cake also calls for nonfat plain Greek yogurt, which can easily be swapped for a nice thick dairy-free yogurt. The only other ingredients you'll need are pure vanilla extract, cinnamon, baking powder, and salt!
Here's the printable recipe for this Collagen Cinnamon Coffee Cake. I hope you'll rate and comment below if you try it :)
This post contains affiliate links and is sponsored by LIV Body.
Collagen Cinnamon Coffee Cake
This Collagen Cinnamon Coffee Cake has a tender crumb, cinnamon "sugar" layer, and buttery streusel topping. Best of all, it's gluten-free, high in protein, and low in sugar. Easily made dairy-free!
3/4 cup (90g) gluten free baking flour*
3/4 cup (90g) coconut flour (or 1 1/2 cup additional baking flour)
1 1/4 cup calorie free brown sugar alternative*
75g flavorless collagen (I used LIV Body Marine Collagen, code NOEXCUSES for 20% off)
1 1/2 tsp. baking powder
1/2 tsp. salt (optional)
1 cup water
3 large whole eggs (or vegan egg replacer)
3/4 cup nonfat plain Greek yogurt (or a thick dairy-free yogurt)
2 tsp. pure vanilla extract
3 tbsp. gluten free baking flour*
3 tbsp. calorie free brown sugar alternative*
1 1/2 tsp. cinnamon
1/3 cup almond flour (or 1/3 cup baking flour + 2 tbsp. buttery spread)
3 tbsp. calorie free brown sugar alternative*
- 2 tbsp. buttery spread (dairy free spread or unsalted butter)
*See blog post for more substitutions.
Preheat your oven to 350 degrees F.
Whisk together the first six ingredients (through salt) in a medium mixing bowl.
Add water and remaining wet ingredients (through vanilla) and mix until no dry clumps remain.
Line an 8"x8" baking pan with parchment paper or generously coat with cooking spray.
Spread half the batter over the bottom of your prepared pan. Set aside.
Combine ingredients for cinnamon filling and sprinkle evenly over top.
Spread remaining batter over cinnamon filling, pushing batter to the edges first, then smoothing.
Combine ingredients for streusel until crumbly, then spread over top layer of batter evenly.
Bake in preheated oven for 40-45 minutes until center is set and top is golden brown.
Let cool, then cut into 9 equal squares.
Enjoy! Leftovers will keep in fridge in an airtight container at least a week or in the freezer up to one month.
Calories (per serving): 196kcal, Fat: 7.1g, Sat fat: 2.6g, Carbs: 18g, Fiber: 5g, Sugar: 2g, Protein: 15g, Sodium: 275mg
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