This cake isn’t for the faint of heart. I have an unusual affinity for cardamom, unearthed through my addiction to Lofty Bean‘s killer cardamom lattés. If you don’t (or haven’t discovered it yet), you may want to scale down the cardamom in this recipe. It’s also not very sweet so you may want to scale up the sugar or honey. I’m not a precise baker. At all.
Don’t be put off by the chick peas. You’re probably saying what are legumes doing in your coffee cake, but they don’t have a very strong flavor and actually meld really well with earthy spices (cardamom!) or nuts (that’s for another post). That said, don’t expect a spongy, traditional coffee cake. This version is pretty dense but tasty and packed with protein.
- 1/2 can chick peas
- 1/2 cup unsweetened coconut milk
- 4 tsp cinnamon
- 3 tsp cardamom
- 2 cups roughly chopped walnuts (reserve 1/2 cup for streusel)
- 1/2 cup shredded unsweetened coconut
- 2 1/2 tbsp greek yogurt
- 1/2 tsp baking powder
- 1 heaping tbsp honey
- 1 tbsp coconut sugar (or brown sugar)
- 1 cup flour
- 1/2 tsp salt
- pre-heat oven to 350°F
- blend chick peas until smooth in a food processor
- add greek yogurt, honey and coconut milk and blend until incorporated
- transfer to a bowl and mix in 2 tsp of cinnamon, cardamom, 1/4 cup of the shredded coconut, baking powder, flour and salt
- transfer the gooey mixture to a lined loaf pan
- bake for 30 minutes or until a toothpick comes out clean; meanwhile, in another small bowl mix together the other two tbsp cinnamon, 1/4 shredded coconut, sugar and 1/2 cup chopped walnuts for the streusel
- remove bread from oven when ready and spread the streusel over the top and continue baking for 4 minutes (keeping an eye on the walnuts so they don’t burn)
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