Ingredients
🧾 Ingredients
For the Batter
- ½ cup applesauce
- ½ cup plain Greek yogurt
- 1 cup coconut sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 ½ cups whole wheat pastry flour (or 1:1 gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
For the Cinnamon Swirl
- ¼ cup coconut sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted coconut oil
For the Oat Streusel Topping
- ½ cup rolled oats
- ¼ cup coconut sugar
- 1 tsp ground cinnamon
- 2 tbsp coconut oil (solid)
- ¼ cup whole wheat pastry flour
For the Optional Glaze
- ¾ cup powdered sugar (or refined sugar-free alternative)
- 2 tbsp milk (or almond milk)
- ½ tsp vanilla extract
Instructions
In a small bowl, mix together the rolled oats, coconut sugar, cinnamon, flour, and coconut oil with a fork until it forms small crumbs. Set aside.
In a large bowl, stir together applesauce, Greek yogurt, coconut sugar, eggs, and vanilla extract until smooth and no lumps remain.
Add the whole wheat pastry flour, baking powder, baking soda, cinnamon, and nutmeg. Stir until just combined—don’t overmix to keep the cake tender.
Pro Tip: If the batter seems too thick, add a splash of milk. Soft batter = moist cake.
Preheat oven to 350°F (175°C). Grease a 9x9 or 8x11 baking pan.
Pour half the batter into the pan. Mix the cinnamon swirl ingredients and sprinkle evenly over the batter. Top with the remaining batter.
Sprinkle the streusel topping evenly on top.
Common Mistake: Don’t press the streusel down too hard, or it won’t stay crunchy.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
If using, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake.
Allow to cool for 10 minutes, then slice and serve.