When I found out that I had candida overgrowth and gluten intolerance, I had to make some pretty drastic changes to my diet, and many of my staple foods were suddenly on the forbidden list. One of the things I missed the most right away was baked goods, so I started experimenting with making bread using allowed flours, but not being much of a baker, the initial results were sad to say the least. But after a while, I eventually got the hang of it, and so far, one of my favorite things that has come out of this diet change is this coffee cake.
This slightly sweet, gluten, soy, nut, sugar and yeast-free coconut chai coffee cake is spicy, filling, and so good that I will keep making it forever! I eat as part of my breakfast, and I especially love it with together with my herbal chai; I think they go so well together because they contain many of the same health promoting spices (read more about why these spices are so good for you in the herbal chai post).
The cake is really easy to make and tastes best after it has been resting in the fridge overnight. I bake it in the evening and just leave it in the pan, covered with foil, until I eat breakfast the next day. I really encourage you to resist the temptation to try it warm right out of the oven – it’s just not as good, and it crumbles a lot if you cut it before it has cooled.
All the spices I use here are the dried, ground variety, and I always use organic. I buy mine at Mountain Rose Herbs – they are great quality, all organic, and a lot less expensive than in the grocery store.