This Coffee Cake is a fluffy and moist vanilla cake with a cinnamon-sugar swirl inside, plus a delicious crumble on top. It's seriously hard to believe it's refined sugar free, low fat, high protein, high fiber and gluten free!
Preheat the oven to 350 degrees Fahrenheit. Spray a 9" cake pan with cooking spray and line with a parchment paper circle.
In a small bowl, whisk together the coconut flour, erythritol, baking powder and salt.
In a stand mixer bowl with whisk attachment, add the applesauce, milk, yogurt, eggs egg whites, vanilla extract, stevia extract and butter flavor. Mix on medium speed.
For the Filling:
In a small bowl, whisk together the erythritol and cinnamon.
For the Topping
In a medium-sized bowl, stir together all of the ingredients.
To Assemble:
Scoop half of the cake batter into the prepared pan and sprinkle the filling over top. Scoop the remaining cake batter on top and spread it out(I used an offset spatula). Sprinkle the crumble topping over the cake and bake for 1 hour. Let cool in the pan, then slice and serve!
Recipe Notes
I made a simple icing to drizzle on top because I thought it was pretty. I just used powdered erythritol + a tiny bit of almond milk to thin.