This rich, dense coffee cake uses buttery ground walnuts in place of most of the fat and a swirled jam filling that adds sweetness without loads of refined sugar. Trust me, it still tastes totally decadent.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr
Servings: 16squares
Calories: 130kcal
Ingredients
1 ¼cupsalmond milk*
½tablespoonflaxseed
1teaspoonvanilla
¼cupmaple syrup*
1.5tablespoonsoil
1cupoat flourmeasured after grinding, about 1 1/3 cups rolled oats
1cupwalnuts* ground into flour in a food processor
1tablespoonbaking soda
2teaspoonscinnamon
½teaspoonsalt
½cupinstant oatsoptional
¼ to 1/3cupraspberry jamfor swirling
Crumble topping:
¼cupwalnutscrushed
¼cupoat flour
1teaspooncinnamon
1.5tablespoonsturbinado sugar
¼cuprolled oatsoptional
1tablespoonoil
Instructions
Preheat oven to 375 and grease an 8x8 pan.
Combine all wet ingredients—milk, flax, vanilla, syrup, oil. Let stand while grinding the oats and walnuts into flour. It’s okay if the walnuts are still a little chunky—texture is good. Whisk together with the baking soda, cinnamon, salt and additional oats, if using.
Pour half the batter into prepared pan. Using a spoon, dollop lines of jam across the batter as evenly (or not) as you can. Swirl into swirly patterns. Pour the rest of the batter on top.
Mix up the crumble topping: add the walnuts to a bag and smash with something heavy (I used my measuring cup) until broken down into pea-sized crumbs. Toss with the oat flour, cinnamon, sugar and rolled oats if using. Stir in the tablespoon of oil until the everything starts to come together--mixture should be crumbly. Sprinkle the topping evenly across the top of the batter and bake for 25 minutes, or until browned on top and it springs back slightly when touched. Let it cool before you eat it, you heathen!
Notes
*You could use any milk, liquid sweetener and nut in place of the almond milk, maple syrup and walnuts, respectively.Use gluten-free oats if you are strictly GF.I used instant oats in the cake because they melted nearly imperceptibly into the batter, but you could use rolled oats if you don’t mind the oats loud and proud in your coffee cake.I wouldn’t recommend subbing for the turbinado sugar as it gives the topping a fantastic crunch.The jam tends to sink to the bottom of the cake after the first day, so it's best the day it's made. It will last, covered and refrigerated, for a few days.