Rich chocolate and cinnamon flavor in the softest, most moist coffee cake you’ll ever have! Vegan, gluten-free, and sweetened with caramel-like dates. Perfect for pairing with your morning cuppa joe or tea!
If you know me, you know I’m a coffee addict. I drink several cups a day and heartily enjoy each one of them. I like my coffee iced/cold and I like it light (I know…blasphemy!). Cold brew is one of my favorite drinks and I get it any time it’s available when I’m out! I wish I could make it at home, but I don’t have a very fancy coffee maker. Shoutout to my Mr. Coffee machine! 😉
That being said, I recently had the chance to try some AMAZING cold brew! Thanks to my blogging buddy Nicole, who’s holding a coffee recipe contest, I was sent a bottle of Kohana Cold Brew to taste AND make a recipe with. One thing I love about cold brew concentrate is that you can determine it’s flavor. Want it stronger? Add more concentrate and less water. Want it weaker? Add more water and less concentrate. Totally customizable to your tastes!
Kohana’s cold brew concentrate is DELICIOUS!! It’s very bold with hints of cocoa and cinnamon! Or at least that’s how it tasted to me. I’ve been enjoying it daily, but I’ve had to restrain myself a bit so that I had some left over to bake with! That’s right…I BAKED with cold brew coffee.
Now what’s the first thing that comes to mind when you think of coffee in a baked good? My Mocha Mint Protein Bites perhaps…but more than likely, COFFEE CAKE. The signature treat of coffee shops all over the world. That soft, crumbly cake with sweet notes of cinnamon and vanilla. Perfect for pairing with a nice cup of coffee or tea. Ahhhh so good.
Well I decided to make my own version of coffee cake since I don’t have a recipe for it on the blog yet. But of course, in usual Healthy Helper fashion, I jazzed things up a bit! 😉
What goes better with coffee than CHOCOLATE!? Nothing. I added chocolate chips to my basic coffee cake recipe and it totally took it to the next level. That addition plus the fact that it’s sweetened with caramel-y Medjool dates makes it one of the best tasting cakes I’ve ever had. See for yourself…
Vegan Chocolate Chip Coffee Cake [gluten-free + date-sweetened]
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 slices 1x
- Category: Sweet Snacks
- Preheat oven to 350. Mix all ingredients together in a mixing bowl. Spray an 8 inch cake pan with cooking spray. Pour in batter and make sure it is spread evenly. Bake for 20 minutes on the middle rack. Remove from oven and cool before slicing and serving.
Vegan, gluten-free, date-sweetened, and INCREDIBLY moist (I know that descriptor is still up for debate for some!)…you will LOVE this easy snack cake. You’ll definitely feel like you’re treating yourself to something indulgent, yet in reality are munching on something wholesome and healthy.
Gotta love baking with real, whole food ingredients! Recipes like these are my favorite because they prove that eating in a balanced way doesn’t have to be boring or tasteless. In fact, it can be exciting, yummy, and CHOCOLATE-filled.
So brew up a cup of joe, slice up your coffee cake, and dig in! I think you’ll find you have a new favorite treat to pair with your morning coffee. 😉
And as I mentioned above, this recipe is for a contest that Nicole is hosting with Kohana! If you like the recipe and want to support me, please click this link and VOTE for my Vegan Chocolate Chip Coffee Cake starting April 1st! I would be honored to win this contest featuring one of my favorite foods. Coffee can be considered a food, right? Ha!
Do you love coffee as much as me?
How do you take your coffee?
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