Classic Coffee Cake + Cacao Nib Streusel


  • One bag of ‘Okina Classic Base mix
  • 1 cup of applesauce
  • 1/3 cup milk of choice
  • 1/3 cup almond flour
  • 1/3 cup maple sugar (or coconut sugar)
  • 1 tsp. cinnamon
  • ¼ cup chopped pecans
  • ¼ cup cacao nibs
  • 1.5 tbsp. vegan butter
  • Pinch of salt

To Make

Preheat oven to 350.

Make Classic Base mix as directed on the bag, and set aside.

Make streusel by combining almond flour, maple sugar, cinnamon, and salt. Set aside half of the mixture, and to the remaining mixture add the chopped pecans, cacao nibs and butter. Work the butter into the streusel mixture till evenly distributed.

In lined 8x8 pan, pour in half of the base mix batter, sprinkle streusel (without the nuts and nibs) over batter, then pour remaining base mix over and gently spread over the streusel layer. Sprinkle streusel with nibs and nuts over the top.

Bake for 30 – 35 minutes until cake is puffed, pecans are lightly toasted, and a toothpick comes out with a few moist crumbs. Allow to cool and set for 15 - 30 minutes. Enjoy!

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