So, I just made this healthy super easy coffee pecan cake with oats and without flour and I need to talk about it! I’ve been thinking about making it for days, days. Like it just popped into my head, “you know what, you need to make a cake with coffee in it” and I couldn’t let go of that idea.
Probably because a few days ago I went to my favorite cake shop and they have the most amazing toffee pecan tarts. Like so good. But, I just went there and left and looked weird, because I’m not buying anything. I don’t need the crazy amounts of sugar and also, they’ve gone crazy with the prices. I understand it’s hyperinflation, but I think at this point it’s ridiculous. -Besides, I like making my own things. So, an easy flourless coffee pecan cake it is then.
Now to be clear, I’ve been abstaining from coffee for about 20 days and I recently started having it back in my life. I tend to overdo it, so I definitely am not looking forward to having it control me as it did in the past. Nevertheless, I think a slice of this cake won’t hurt anybody. It’s decaf coffee anyway.
So if you’re looking for something different, for a way to use up some pecans, this coffee cake is the way to go. It’s made with simple ingredients, it’s super easy to bake and is vegan, dairy-free and gluten-free when you opt for gluten-free oats.
Ingredients
Here’s what you need:
- oats – quick or regular will work, as we’ll be grinding them, but use gluten-free if you have an intolerance
- pecans – you can also use walnuts if you can’t have pecans for some reason
- coffee
- dark brown sugar or coconut sugar
- coconut oil – or butter if you’re not dairy-free/ vegan
- baking powder
How To Make Coffee Pecan Cake
Well, it’s super easy.
Basically – grind the oats and the pecans using a high-speed blender like Nutribullet or a nut grinder. Reserve some pecans for the topping.
Then make a coffee. Pour that coffee into a bowl and while it’s still hot dissolve the dark brown or coconut sugar in it, stirring continuously with a fork. I also added the baking powder and the coconut oil.
Next, add in the ground oats, and then the ground pecans. The mixture will start to thicken.
Preheat the oven to 180C/350F.
Pour the mixture into a small baking pan (like a 9×5 loaf pan), lined with parchment paper. The mixture is pretty sticky, so to spread it evenly, add a tsp of water on top of the batter and quickly spread with the spoon (if needed add a tsp or more water).
Top with pecans and bake for about 17-20 minutes. You definitely do not want to overbake the cake, so keep the baking time shorter.
The cake won’t be crispy on the outside, it’s rather moist / fudgy.
Wait for it to cool, then slice and enjoy!
How To Store and Enjoy the Coffee Pecan Cake
You can store the coffee pecan cake in the fridge for 4-5 days. If it gets too dense, reheat in the oven for 2-3 minutes.
If you want it for dessert, serve with some whipped cream or ice cream, or enjoy as is with some tea, or well, coffee.
More Easy Flourless Cake Recipes
I hope you enjoy this easy pecan coffee cake recipe! If you’re looking for even more delicious and easy flourless cake recipes, here are some suggestions with oats:
Coffee Pecan Cake | Flourless & Easy
This healthy super easy coffee pecan cake with oats and without flour is made with 6 simple ingredients and is a great snack or dessert!
Ingredients
- 1 2/3 cups oats, ground
- 1/2 cup and a tbsp (or 120ml) coffee
- 1/2 cup dark brown sugar
- 1/2 tsp baking soda
- 2 tbsp coconut oil, melted
- 1 1/2 cups pecans, grind almost all of them, leave a few for topping
Instructions
- Grind the oats and the pecans using a high-speed blender or a nut grinder. Reserve some pecans for the topping.
- Then make a coffee.
- Pour that coffee into a bowl and while it's still hot dissolve the dark brown or coconut sugar in it, stirring continuously with a fork. I also added the baking powder and the melted coconut oil.
- Next, add in the ground oats, and then the ground pecans. The mixture will start to thicken.
- Preheat the oven to 180C/350F.
- Pour the mixture into a small baking pan (like a 9x5 loaf pan), lined with parchment paper. The mixture is pretty sticky, so to spread it evenly, add a tsp of water on top of the batter and quickly spread with the spoon (if needed add a tsp or more water).
- Top with pecans and bake for about 17-20 minutes. You definitely do not want to overbake the cake, so keep the baking time shorter.
- The coffee pecan cake won't be crispy on the outside, it's rather moist/fudgy.
- Wait for it to cool, then slice and enjoy!
- Store leftovers in the fridge
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 273Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 83mgCarbohydrates 25gFiber 4gSugar 12gProtein 4g