Espresso Gingerbread Coconut Coffee Cake

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Espresso Gingerbread Coconut Coffee Cake: A Holiday Delight

Bring holiday cheer to your table with this irresistible Espresso Gingerbread Coconut Coffee Cake. This plant-based and gluten-free treat combines the warmth of gingerbread spices with the rich aroma of espresso, creating a cozy yet invigorating experience that's perfect for any festive gathering. What makes this cake stand out is the inclusion of Nutiva All-Purpose Coconut Oil, lending an unparalleled moistness and rich flavor that's bound to impress your guests.

Unlike typical coffee cakes, this recipe masterfully marries traditional holiday flavors with a robust espresso kick, making it a standout dessert during the festive season. The secret to its dream-like texture lies in the Nutiva All-Purpose Coconut Oil, offering not only moisture but also a natural richness that complements the plant-based ingredients. This coconut oil ensures that each bite of the cake is perfectly soft and deliciously memorable, setting it apart from conventional options.

Why You Should Make This Recipe?

This Molasses Chocolate Candied Pecan Bread is a standout because of its nutrient-rich ingredients and indulgent yet healthy flavor profile. The addition of Marigold Hot Cocoa Collagen not only supports skin, joint, and gut health but also adds a chocolatey depth that complements the molasses and cacao. Unlike typical bread recipes, this version balances health and indulgence seamlessly, providing a delicious option that everyone can enjoy.

1. Holiday Appeal: Perfectly captures the festive spirit with gingerbread spices and coffee.

2. Diet-Friendly: Plant-based and gluten-free, suitable for various dietary preferences.

3. Quick and Easy: Simple preparation requires minimal time and effort, leaving you more time for holiday fun.

4. Moist Perfection: Nutiva All-Purpose Coconut Oil ensures a tender, moist cake every time.

5. Unique Flavor Fusion: Combines the warmth of gingerbread with the robust notes of espresso for a captivating taste experience.

This Espresso Gingerbread Coconut Coffee Cake recipe is just perfect to make any time of the year, it's easy to make and extremely delicious! It's an unmissable recipe that everyone will love and will also nourish your body... healthier, easy to make and with a lot of nutrient dense ingredients.

Nutrient dense and flavorful delicious and soft Espresso Gingerbread Coconut Coffee Cake for the win! The key to have a sustainable healthy life is to preach balance and to also choose better ingredients when you are cooking or baking at home... the ingredients here are a some of the staples that I usually have in my own kitchen.

Nutritional Benefits of the Ingredients

1. Monk Fruit Sweetener: Low-calorie alternative, keeping sugar levels in check without sacrificing sweetness.

2. Coconut Oil: Packed with medium-chain triglycerides (MCTs), which may boost metabolism and promote energy.

3. Plant-Based Yogurt: Dairy-free but rich in probiotics, supporting gut health.

4. Spices (Ginger, Cinnamon): Loaded with antioxidants and known for their anti-inflammatory properties.

5. Gluten-Free Flour: Suitable for those with gluten sensitivities or preferences.

This recipe that it's not only healthy, but it's also easy to make, packed with flavors and more nutrients than a regular dessert. Fudgy and dreamy Espresso Gingerbread Coconut Coffee Cake... the perfect combination that hits the spot no matter the season. Keep scrolling to see the full recipe!

Perfect Pairings for This Recipe

1. Morning Brew: Complement the espresso notes by serving it with a hot cup of coffee or tea.

2. Festive Beverages: Pair with mulled wine or eggnog for a classic holiday vibe.

3. Fruit Compote: Brighten flavors with a side of warm berry compote or sliced fresh fruit.

4. Vanilla Ice Cream: Serve with a scoop for a delightful combination of warmth and chill.

5. Nutty Toppings: Add a sprinkle of chopped nuts for an extra layer of flavor and texture.

This delicious combination ensures that you can enjoy a sweet treat that keeps you feeling full and energized.

Ingredients for this Espresso Gingerbread Coconut Coffee Cake:

• Gluten-free flour

• Baking powder

• Baking soda

• Ginger powder

• Nutmeg

• Cinnamon

• Clove

• Sea salt

• Instant coffee

• Granulated monk fruit

• Vanilla extract

• Nutiva All-Purpose Coconut Oil

• Plant-based coconut yogurt

• Granulated monk fruit (for crumble)

• Unsweetened shredded coconut

• Nutiva Coconut Mannas

Tips for Making This Recipe Even Better!

1. Room Temperature Ingredients: Ensure that all ingredients, especially the yogurt, are at room temperature for a smoother batter.

2. Even Swirls: Use a toothpick or skewer to make gentle swirls with the crumble topping for an even, attractive pattern.

3. Moisture Check: If your cake is browning too quickly, cover it with foil to retain moisture.

4. Fresh Coffee: Use freshly opened instant coffee for a more pronounced aroma.

5. Coconut Garnish: Toast the shredded coconut for the crumble slightly before mixing for a richer flavor.

More Creative Variations!

1. Choco-Chip Twist: Sprinkle dark chocolate chips into the batter for a mocha-like blend.

2. Nutty Delights: Fold in chopped walnuts or pecans for extra crunch and earthiness.

3. Citrus Zest: Add a hint of orange or lemon zest to the batter for a refreshing citrus touch.

4. Spiced Maple Glaze: Drizzle with a maple syrup glaze spiced with cardamom or allspice to enhance the seasonal feel.

5. Berry Burst: Incorporate dried cranberries or cherries for a pop of color and tartness.

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Now, are we ready to get started and making this amazing Espresso Gingerbread Coconut Coffee Cake!? Well, and if you are interested you can also get the direct ingredients to my recipes in my Jupiter shop!

Shop the ingredients to my recipes in my Jupiter Shop!

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Check out some fun recipes here!

• Gluten Free Eggnog Creamy Pie 

• Chocolate Hazelnut Vegan Bread Pudding 

• Cranberry Cinnamon Holiday Protein Bread 

• Coconut Pomegranate Pecan Cookies 

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The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!

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FAQs

Q1: Is this recipe suitable for a gluten-free diet?Yes! This recipe uses gluten-free flour and is designed to be entirely gluten-free.

Q2: Can I make this cake ahead of time?Absolutely! Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. You can also freeze it for longer storage.

Q3: Is there a substitute for coconut yogurt?Yes, you can use other plant-based yogurts like almond or cashew yogurt, but the coconut yogurt adds a natural richness that enhances the flavor and moisture.

Q4: Can I freeze leftovers?Yes, just wrap slices in plastic wrap or store in an airtight container and freeze for up to one month. Thaw at room temperature or in the refrigerator before serving.

Q5: How can I make this cake even more festive?Decorate with additional coconut manna, a sprinkle of cinnamon, or holiday-themed toppings like dried cranberries, edible glitter, or chopped nuts.

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Conclusion

In the world of holiday desserts, the Espresso Gingerbread Coconut Coffee Cake shines brightly with its inventive blending of flavors. Whether you serve it as an elegant end to a festive meal or as a comforting afternoon treat, this cake is sure to delight everyone with its unique taste and texture.

The use of Nutiva All-Purpose Coconut Oil not only enhances the moistness but also infuses a subtle coconut richness, ensuring that this coffee cake becomes a beloved favorite in your holiday baking repertoire. Enjoy the season's warmth and joy with every bite!

This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy dessert with all the delicious flavors!

Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. Enjoy everyone, leave a comment if you tried this recipe!

With love,

María

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Try more recipes here!

• Peanut Butter & Jelly Cookie Sandwiches 

• Chocolate Hazelnut Icebox Cake Casserole

• Mango-Strawberry Crunch Popsicles

• Birthday Cake Fudge Bars 

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Espresso Gingerbread Coconut Coffee Cake

By María Fernanda López

Serves 12

Ingredients

• Cake:

  • 1 cup gluten-free flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp ginger powder

  • 1/8 tsp nutmeg

  • 1 tsp cinnamon

  • 1/8 tsp clove

  • 1/2 tsp sea salt

  • 2 tbsp instant coffee

  • 1/2 cup granulated monk fruit

  • 2 tsp vanilla extract

  • 1/4 cup Nutiva All-Purpose Coconut Oil (melted)

  • 3/4 cup plant-based coconut yogurt

  Crumble:

  • 1/3 cup Nutiva All-Purpose Coconut Oil (melted)

  • 1/3 cup granulated monk fruit

  • 1/8 tsp sea salt

  • 3/4 cup gluten-free flour

  • 1/2 cup unsweetened shredded coconut

  • Nutiva Coconut Manna (for decorating)

Instructions

1. Preheat your oven to 350°F (175°C).

2. Combine the crumble ingredients in a bowl, mixing well to form a crumbly texture.

3. In a separate large bowl, mix all dry ingredients for the cake. Add wet ingredients and stir until smooth.

4. Pour the batter into an 8x8-inch baking dish. Top with the prepared crumble, and create delightful swirls into the batter.

5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cake to cool, then decorate with coconut manna, slice, and enjoy the flavors of the season!

   
   

Shop the ingredients to my recipes in my Jupiter Shop!

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Nutritional Information Per Serving (Estimated)

Based on 8 servings

• Calories: 180 kcal

• Protein: 3g

• Carbohydrates: 26g

• Dietary Fiber: 4g

• Sugars: 6g

• Total Fat: 8g

• Saturated Fat: 6g

• Coconut Oil: 4g

• Monounsaturated Fat: 2g

• Polyunsaturated Fat: 0.5g

• Sodium: 150mg

Note: Nutritional values are approximate and can vary based on exact ingredient brands and portion sizes.

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