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Full house on Thanksgiving? This crowd pleaser coffee cake is the perfect healthy indulgence for your Thanksgiving weekend breakfast spread. Featuring our Maple Pumpkin Super Coffee, this cake is made with better-for-you ingredients without sacrificing its indulgent flavor. This recipe can easily swap ingredients to be gluten-free, Paleo, and low carb.
The Recipe
Healthy Maple Pumpkin Coffee Cake
Prep Time
10 minutes
Total Time
1 hour
Description
This crowd pleaser coffee cake is the perfect healthy indulgence for your Thanksgiving weekend breakfast spread. Makes 8 servings. This recipe can easily swap ingredients to be gluten-free, Paleo, and low carb. (Nutrition information below will show values for Whole Wheat Flour recipe on the left, and Almond flour substitute on the right)
Ingredients
Cake Batter
3 cups Whole Wheat Flour OR sub 2 Cups Almond Flour
Preheat oven to 350 F and grease a 9 inch round pan with non-stick cooking spray
In a bowl, combine all the marble syrup mix together.
In a separate bowl, combine the flour, baking powder, and salt.
In a smaller bowl, whisk your eggs, then mix in the Super Coffee and olive oil.
Combine the wet and dry ingredients, mixing until just combined. Pour half of the batter into the greased tin. Then, pour the marble syrup mixture on top before finally adding in the remaining cake batter.
Bake for 35 minutes or until a toothpick inserted comes out clean. Cool for 15 minutes, then serve!
Nutrition
Calories per serving
468 (Whole Wheat flour) // 482 (Almond flour)
Total Fat
27.5 g // 42.1 g
Total Carbs
51.3 g // 22.9 g
Dietary Fiber
6.1 g // 4.3 g
Net Carbs
45.2 g // 18.6 g
Total Sugar
13.8 g // 14.8 g
Added Sugar
0 g
Sodium
23.6 mg // 22.7 mg
Protein
10 g // 10.3 g
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Try the healthiest pumpkin in the patch! Indulge with our protein-packed, guilt-free Maple Pumpkin Super Coffee, and you’ll be amped for endless hayrides and apple picking.
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