I hope you all had a wonderful Father’s Day. The fiance` and I had an awesome day of church and golf with my mom (sorry dad, but you were working, haha). After a ridiculously hot day out on the greens, we came back for a chili dinner joined by my dad and my future-father-in-law. It was a great day but no day is complete without dessert [you know it’s true…], so of course I had to bake something.
I had a handful of apricots and a few plantains that I needed to use, so I decided to make a coffee cake! This recipe is super simple and done in about 40 minutes, so give it a try. It came out perfectly moist, sweet and delicious without the added fats and sugars!
Apricot Coffee Cake
gluten free, vegan
- -2 ripe plantains
- -5 apricots
- -1/2c brown rice flour
- -1/4c coconut flour
- -1/4c arrowroot starch
- -1t baking soda
- -1/2t baking powder
- -1T cinnamon
- -pinch of salt
- -1 flax egg (1Tflax meal + 3T water; let sit 5 minutes)
- -1/4c maple syrup -stevia to sweeten (to taste)
- – (optional) 1/3 c chopped walnuts
Preheat oven to 400F. Line an 8×8 pan with parchment paper or lightly grease pan. In a large mixing bowl, sift together your dry ingredients. Dice two apricots into small pieces and set to the side along with the optional walnuts.
Now in a blender, put in plantains, 3 apricots, vanilla extract and maple syrup. Blend until smooth. Pour the contents of the blender into the mixing bowl along with the flax egg. Mix well and fold in apricot pieces and walnuts. Pour the batter into your prepared baking pan.
Bake for 30 minutes total. After 20 minutes, cover the cake with foil so it doesn’t burn. Pull your coffee cake from the oven and let it cool before applying any kind of icing. I made a simple sunflower drizzle (tastes a little like caramel). Enjoy~
-3T sunflower seed butter
-1/4c maple syrup
Stir together and drizzle on top of your coffee cake!
And to all the fantastic Father’s (and father figures) that have been part of our lives, thank you!