This orange and spice coffee cake is one of my favorite things to make for breakfast get-togethers and brunches! So, so simple to make and incredibly flavorful, this coffee cake is a must have wether you are entertaining or just want to treat, yo, self.
This coffee cake is dairy free, infused with orange juice and zest, and has a ripple of cinnamon and spices through the middle. I mean…to die for, right? Because it only takes 10 minutes to assemble, you can whip it up, pop it in the oven, and spend the rest of your time getting ready for guests or just kicking your feet up and enjoying life.
I love coffee cakes and have tried many variations, but this one by far is my favorite. I wanted to create something that was satisfyingly sweet, yet healthier at the same time. So instead of a heavily dairy laden dessert, you have a dairy free cake made with almond milk, coconut oil, and a chia “egg”. It turned out fluffy on the inside, and slightly gooey in the spice ripple throughout the cake. Perfect!
- I topped the orange and spice coffee cake with orange zest; however, you could also top it with melted chocolate, whipped cream, or powdered sugar.
- No bundt pan? No problem! You can spoon the batter into a 9 inch by 13 inch baking pan, spread the spice filling on top, and bake for about 30 minutes. Be sure to keep a careful eye on it though! It will be done when it is a deep golden brown, the edges are starting to pull away from the sides of the pan, and a fork inserted into the middle comes out clean.
- For The Cake:
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1¼ cup unbleached, all purpose flour
- 1 cup whole wheat flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup almond milk
- ½ cup melted coconut oil
- 2 teaspoons vanilla
- 1 teaspoon freshly grated orange zest
- 2 tablespoons orange juice
- For The Spice Filling:
- ¼ cup flour
- ½ cup brown sugar
- ¼ cup coconut oil
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- Preheat the oven to 350 degrees.
- Mix the chia seeds with the water and let sit for a few minutes until the seeds have soaked up the water and become gooey. While they are soaking, in a separate large mixing bowl make the batter. Mix together the flours, sugar, baking powder, and salt. Next, mix in the wet ingredients, the milk, coconut oil, vanilla, orange zest and juice, and the chia egg.
- In a separate bowl, make the spice filling. Mix together all of the ingredients until a crumbly paste forms.
- Grab a bundt pan and fill it evenly with half of the batter. Spread the filling over the first better layer and then fill the pan with the remaining batter.
- Place the bundt pan in the oven and bake for 40 minutes, or until the top is a golden brown, and a fork stuck in the batter comes out clean.
- Let cool and serve!