Fig Walnut Coffee Cake {Giveaway!}

Fig Walnut Coffee Cake | gluten-free, vegan-friendly, high-protein |
Quick! Get in on this giveaway for my new cookbook, Protein Powder Cooking... Beyond the Shake!

There are really zero excuses for not making coffee cake for a Sunday morning treat.  None. 

Especially when you consider that this version of my delectable Fig-Walnut Coffee Cake is pretty dang good for you.  With all the extra protein, top-notch ingredients, and its superhero-like power to work with most dietary needs, you basically just have to make it.

You’ve been using your willpower all week long, right?  Avoiding the doughnuts at work or the cookies your kids eat at home and making sure you eat your veggies and drinking water instead of something else – of course you could be all will-powered out by now.  But if you have to give in, you don’t also have to feel guilty about it!

Fig Walnut Coffee Cake | gluten-free, vegan-friendly, high-protein |

That’s why I put together this cake recipe.  So you could have it, and eat it, too! 

I originally came up with this recipe for my cookbook, using regular flour and a couple different ingredients than are used in this version.  It came out so mind-blowingly soft and delicious that when I spotted some figs at the store the other day, I couldn’t wait to make it again! 

The only problem was that I’ve been on a reduced-carb plan to try to meet some of my personal goals, and I knew I was going to want a big slice of that cake once I made it.  Hence, the creation of a lower carb, lower sugar Fig Walnut Coffee Cake.

Besides, this one is great for anyone avoiding gluten, and it’s super easy to make vegan!

Fig Walnut Coffee Cake | gluten-free, vegan-friendly, high-protein |

So no more waiting around – print this recipe ASAP and make yourself that Sunday morning treat you’ve been needing!

While you’re at it, check out these other recipes that can give your willpower a healthy break throughout the week!

Fig Walnut Coffee Cake {Giveaway!}

High protein, lower carb, gluten-free, vegan-friendly (recipe updated 6/3/16)

Fig Walnut Coffee Cake | gluten-free, vegan-friendly, high-protein |


  • 1 medium very ripe banana
  • ½ c. nonfat plain Greek (or soy or coconut) yogurt
  • 1/2 c. sugar (or alternative)
  • ¼ c. melted coconut oil (or butter)
  • ½ c. almond flour
  • 1/3 c. tapioca flour
  • 1/3 c. coconut flour
  • ½ c. vanilla protein powder*
  • 1 tsp. baking soda
  • ¼ tsp. salt


  • 1 c. figs
  • ¼ c. raw, shelled walnuts
  • ¼ c. erythritol
  • 1 tsp. lemon extract

*I used MusclePharm’s Phase 8 vanilla flavored protein powder


  1. Preheat the oven to 350 degrees F.
  2. Combine banana through coconut oil in a food processor or mixer with the whisk attachment.  Add in remaining ingredients through salt and combine everything together.
  3. Pour into a 8 x 8” cake pan or 10” round cake pan coated in cooking spray.
  4. Process all the ingredients for the topping together to make a crumble.  Top the cake batter with the crumble and place the pan in the oven.
  5. Bake the cake for 20-30 minutes (my oven seems to be hotter and quicker than some other ovens, so check yours with a toothpick at 20 minutes, and allow for 2-5 minute increments after that if it isn’t done.)
  6. Cool the cake before cutting and serving!

Nutrition for 1/12 recipe: 162 calories; 9 g fat; 17 g carbs; 3 g fiber; 7.5 g sugar; 5.3 g protein