What’s better than a Morning Glory Muffin? How about a Morning Glory Muffin Cake with an Oat Streusel Topping?
This cake is delightfully loaded with apples, carrots, coconut, ginger, walnuts (or pecans based on your preference). And there are options- like using mashed up sweet potatoes, or bananas or even left over butternut squash. So much fiber it awesome for the gut!
Using three egg whites helps to lighten up the cake so it doesn’t feel heavy. It’s hard to stop at one piece.
And then the steusel topping… mmmmmmhhh out of this world!
Happy eating,
~Monique
Apple Carrot Coconut Cake
1/3 cup roasted sweet potato, squash or banana, mashed
1 egg + 3 egg whites
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp 5-spice
1/4 cup maple syrup
1 cup peeled and grated carrot
1 cup grated apple
1/2 tsp ground ginger
2 cups almond flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp pink salt
1 cup unsweetened coconut flakes
1/2 cup chopped pecans or walnuts
Streusel Topping:
1 cup oats
1/4 cup coconut sugar
2-4 tbls ghee (or coconut oil)
1/2 tsp cinnamon
Preheat oven to 375℉. Grease a cake pan using ghee or coconut oil
Stir together the sweet potato, eggs, maple syrup, vanilla, carrot, apple and ginger.
Add the almond flour, coconut, walnuts, cinnamon, baking powder, baking soda and salt.
Stir in the coconut flakes and walnuts. Pour into the prepared pan. Mix up the streusel- combine the oats, coconut sugar, cinnamon and 2 tablespoons of ghee in a bowl. Use your fingers to work the ghee into the mixture until everything is moist and it forms crumbs; use up to 2 additional tablespoons of ghee as needed.
Scatter the streusel across the cake. Bake for ~40 minutes; test with a toothpick to see if it comes out clean.
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