I love baking. I love the entire process! Everything from measuring out the ingredients, to rolling out the dough, to decorating the cookies. Yes, I even love washing the dishes (true story). And nothing gets my baking engines fired up like the transition from Summer to Fall.
Even though I live in an area where seasons are not very demarcated, as August turns into September, I instinctively feel that seasonal shift into all things Autumn.
I long for the cool crisp air, walking under a canopy of technicolor leaves, and the opportunity to snuggle up with loved ones in front of a warm fire sipping hot cider or cocoa. Throw in the scent of something yummy baking in the oven and you pretty much have my dream scenario.
So as a (admittedly early), nod to Fall I’m including a recipe as this month’s blog post for a yummy and (fairly) healthy treat. This recipe is a version of our family’s cherished Sour Cream Coffee Cake with less refined sugar and more whole grains (that means I can eat two pieces at a time, right?) This is my perfect afternoon snack with a big cup of tea or coffee (obviously).
Dark Chocolate and Coconut Coffee Cake
1 ½ cup whole wheat flour
1 cup bread flour
½ cup teff flour (make sure the package says ‘flour’)
¼ cup wheat germ
¼ cup flax seed meal
¼ cup quick cooking oats
2 tbsp millet
1 tbsp chia seeds
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp sea salt
¾ cup coconut oil
¾ cup honey
¼ cup molasses
½ tsp vanilla paste or vanilla extract
1 cup + 2 tbsp almond milk (or any milk, really)
1 cup plain Greek yogurt
½ cup coconut palm sugar
½ cup dark chocolate chips
1 ½ tsp ground cinnamon
¼ cup shredded, unsweetened coconut
Preheat oven to 350 degF.
Place chia seeds and millet in a small bowl and cover with water to soak until needed.
Grease standard Bundt pan or three 1-lb loaf pans and set aside.
Make filling by combining coconut palm sugar, chocolate chips, cinnamon and coconut in a small bowl and set aside.
In a medium mixing bowl, combine dry ingredients: flours, wheat germ, flax seed, oats, baking powder, baking soda, sea salt. Set aside.
In the bowl of stand mixer, combine coconut oil, honey, molasses, vanilla paste, and yogurt. Whisk on medium speed until thoroughly combined and frothy, ~5-8 min.
Add eggs one a time, whisk thoroughly at medium speed between additions, to ensure eggs are incorporated.
Drain chia seeds and millet, then add to the egg mixture, whisking lightly until combined.
Add flour mixture in 1/2 cup increments, alternating with 1/4 cup of milk until the flour is completely incorporated. Use low speed on mixer to avoid over-working the batter. Add additional milk as needed to create a thick but workable batter.
Spoon batter into Bundt or loaf pans, until the pans are approximately one-third full.
Sprinkle half of the filling over the batter, ensuring even coverage across the surface.
Divide remaining batter evenly among pans, smoothing the top gently to make a level surface.
Sprinkle remaining filling on top of the batter, pressing chocolate chips gently into the batter.
Bake for 50 min to 1 hr depending on your oven. Rotate halfway through baking and check for doneness after 1 hr using cake tester or knife. Remove from oven when tester comes out clean.
Let cool on baking rack for 15-20 min. Invert onto cooling rack or plate; allow to cool or slice warm.
Hope you enjoy it! Happy Fall and thanks for reading!