Nespresso Coffee Cake

(This recipe was inspired by a traditional family recipe that my mom often used to make. Of course, I adapted it to a healthier, but yet delicious version, keeping the family tradition).

9 Servings total.

Nutrition per serving:  256 calories; 4.5g of protein; 15.5g of carbohydrates; 2.8g of fiber; 15g of fat.

Ingredients:

Cake Batter:

• 1 Nespresso espresso pod (preferably a dark roast)

• 1 cup almond flour

• 1/2 cup oat flour

• 1/3 cup coconut sugar or maple sugar or Stevia

• 1/4 cup unsweetened applesauce (or mashed banana for natural sweetness)

• 1/4 cup coconut oil, melted (or avocado oil)

• 1/4 cup Greek yogurt (or dairy-free yogurt of choice)

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Coffee Crumb Topping:

• 1/4 cup almond flour

• 1/4 cup of oat flour

• 1/3 cup coconut sugar or maple sugar

• 1 tsp cinnamon

• 2 tbsp coconut oil, melted

• Pinch of salt

Glaze (Optional):

• 1/4 cup powdered erythritol (optional for lower sugar)

• 1 tbsp brewed Nespresso espresso (adjust for desired consistency)

Instructions:

1. Preheat the Oven

   • Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.

2. Brew the Espresso

   • Brew one shot of espresso using your Nespresso machine and let it cool slightly. You’ll use half in the cake batter and half in the glaze.

3. Make the Crumb Topping

   • In a small bowl, mix the almond flour, oat flour, coconut sugar, cinnamon, and salt.

   • Add melted coconut oil and mix until crumbly. Set aside.

4. Prepare the Cake Batter

   • In a medium bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt.

   • In a large bowl, whisk together the coconut sugar, applesauce, coconut oil, Greek yogurt, eggs, and vanilla extract until smooth.

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   • Gently fold in half of the brewed espresso for added flavor.

5. Assemble the Cake

   • Pour the batter into the prepared baking dish, smoothing the top.

   • Sprinkle the crumb topping evenly over the batter.

6. Bake

   • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. Prepare the Espresso Glaze (Optional)

   • In a small bowl, mix the powdered erythritol with the remaining brewed espresso until smooth.

8. Finish and Serve

   • Let the cake cool for 10-15 minutes, then drizzle with the espresso glaze if desired.

   • Slice, serve, and enjoy your healthy coffee cake!

Tips:

• For a vegan option, replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).

• If you’d like to further reduce sugar, you can use a low-calorie sweetener like monk fruit sweetener in place of coconut sugar.

Enjoy this lighter, nutritious twist on classic coffee cake!