This cake is moist, full of flavour, and addictive. It’s made with healthful ingredients. All the ingredients I used were organic. An added bonus is that I cut the sugar content found in most cakes. The unprocessed sugars give it a dense coffee cake consistency. The baking powder lightens up the texture. The whole wheat flour was milled from wheat berries in my Vitamix. There is only a tiny bit of added salt.
To curb the addictive nature, the cake was portioned into intoxicatingly aromatic 16 equal pieces. Wrapped them individually. Then froze them. Knowing that when I take out just one, it’s only 158 calories. Eat this without guilt as a natural wholesome treat.
I’ve been calculating and logging my entire food intake while I continue to lose weight in a healthy fashion. As this is my own recipe creation, I have outlined its nutritional information for you.
Coffee Cake Squares with Coconut, Dark Chocolate & Pecans 16 squares
1/4 cup grapeseed oil 1/2 cup coconut sugar (any brown sugar will work) 1/4 cup maple syrup 1 egg 1/3 cup non fat plain yoghurt 1 teaspoon vanilla extract 1/4 cup almond meal 1/2 cup unsweetened shredded coconut 1/2 cup all-purpose flour 1/2 cup whole wheat flour, or any other whole grain flour you enjoy ½ teaspoon baking powder 1/4 teaspoon salt 1 Theobroma chocolate bar, coarsely chopped (any flavour or type of dark chocolate, 35 g or 1.25 oz) 1/2 cup pecans, coarsely chopped
Preheat your oven to 375 degrees F.
Lightly grease a 9 x 9 square pan
Whisk together the grapeseed oil, coconut sugar, maple syrup, egg, yoghurt, and vanilla.
In another bowl, whisk together the almond meal, coconut flakes, flours, salt, baking powder and baking soda.
Add the dry ingredients to the wet and mix until just incorporated.
Fold in the chocolate and pecans. Spread mixture in the pan.
Bake for 25 minutes or until a cake tester comes out clean.
Cut into 16 squares.