Decaf Coffee Cake with Reishi & Chaga

What could be better than a slice of decadent coffee cake with your morning cup of joe? How about a slice of Decaf Coffee Cake with all the goodness of Reishi and Chaga? No jitters. No caffeine crash. Just chill-supporting 'shrooms helping you ease into the workday (or weekend!). Learn how to make it below!

Cake Ingredients Image

Decaf Ground Mushroom Coffee Cake


For the coffee cake:

  • 1 ¾ cups gluten free oat flour 
  • 4 stevia packets (like Truvia or sub 2 Tbsp sweetener of choice) 
  • 1/4 cup unsweetened nutmilk of choice (Ripple original was used here)
  • 1/4 cup brewed Four Sigmatic Decaf Mushroom Coffee
  • ½ cup unsweetened applesauce
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

For the topping:

  • 1 cup almond flour
  • 3 Tbsp maple syrup
  • ¼ cup gluten free old fashion oats
  • 1 Tbsp coconut oil

1. Preheat oven to 350˚ F and spray a loaf pan with nonstick cooking spray.

2. Using a hand mixer, blend together coffee cake ingredients until fully combined.
Pour batter into bread pan and set aside.

3. Combine topping ingredients in a small bowl, then spread evenly over coffee cake batter.

4. Bake for 45 minutes, or until a toothpick inserted at the center comes out clean. Let cool for ten minutes, slice, and enjoy.

*I topped mine with almond cream cheese and it was delicious! - Robin

This recipe comes to us from Robin Plotnik of What Robin Eats. Check out her website and follow her on Instagram!

Cake Image

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