Best coffeecake ever

I know those are strong words, but it's true. This is the best coffeecake. Ever. And it happens to be dairy free. I live with a coffeecake lover and he even agrees.

I know this probably doesn't look like the coffeecake you buy at your local bakery or coffee shop. That cake is lighter in color with a cinnamon sugar crumble piled high on top. Since this cake uses half whole wheat pastry flour and half unbleached all-purpose flour it has a darker color, denser texture and more fiber (added bonus). It also uses less refined sugars and natural sweeteners.

You can taste a hint of almond as well as the warming cinnamon and nutmeg spices that really make this a comforting breakfast or dessert. Four days later, this cake is still really moist and delicious.

Watch out, it's hard to only eat a small piece. This coffeecake is perfect for a lazy Sunday morning, eaten in bed with an almond milk latte and a great book.

Best coffeecake ever
This recipe is adapted from Fran Costigan's More Great Good Dairy-Free Desserts Naturally. 
1.5 c walnuts
3 T sucanat or turbinado sugar
3 T light sugar, like evaporated cane sugar
2 tsp cinnamon
2.5 T olive oil

1 c whole wheat pastry flour
1 c unbleached organic all purpose flour or white spelt flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1.5 tsp cinnamon
1/4 tsp nutmeg, freshly grated (or allspice)
3 T light sugar, like evaporated cane sugar
3/4 c maple syrup
3/4 c almond milk
1/4 c olive oil
2 tsp almond extract
2 T vanilla extract
1 T apple cider vinegar

Preheat oven to 350. Grease an 8 or 9-inch spring form pan with melted coconut oil or butter. Then line the bottom with parchement (use scissors to cut into a circle).

Toast walnuts over medium heat, stirring frequently, until they release their scent. Put aside to cool. Once cool, roughly chop and put into a small mixing bowl. Add the rest of the ingredients.

Sift the flours, baking soda, baking powder, salt, cinnamon and nutmeg into a large mixing bowl. Pour the remaining wet ingredients into a separate large bowl. Whisk until combined and pour over the dry ingredients. Mix well.

Pour half the batter into the spring form pan. Top with half the walnut mixture. Pour remaining batter over and then add the rest of the walnut mixture to the top. Don't worry if you're spring form pan is too large, just make one layer of batter and topping instead of two.

Bake for about 45-50 minutes. If you're making it one layer, it will cook in about 30 minutes. Test the center of the cake with a toothpick or paring knife to make sure it's done.

Let cool for 15 minutes. Remove the spring form pan and allow to cool on a wire rack. Eat warm or at room temperature.