Let’s be honest—avocado toast is what happens when millennials gentrify breakfast.
Add coffee cake, and boom: it’s brunch with trust fund energy.
You’re not just eating; you’re curating a lifestyle on sourdough and cinnamon.
This combo screams “I recycle oat milk cartons” and “I know my barista’s name.”
One is green and smug, the other sweet and enabling.
Together? They cancel out guilt and taste like passive-aggressive wellness.
Smash, sprinkle, sip, repeat.
Fiber meets frosting in a battle nobody asked for.
Serve this and instantly look like you do yoga.
Twice a week.

Avocado Toast with Coffee Cake

moka coffee pot

Creamy avocado spread meets crunchy toast, served with a soft, cinnamon-rich coffee cake for a deliciously ironic wellness-dessert brunch duo.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings 4 servings

Calories 472 kcal

Ingredients

Avocado Toast:

4 slices sourdough bread
2 ripe avocados
½ tsp lemon juice
¼ tsp chili flakes
Salt and black pepper to taste
Optional: feta crumbles ¼ cup, cherry tomatoes (¼ cup, halved)

Coffee Cake:

1 ½ cups all-purpose flour
½ cup granulated sugar
¼ cup brown sugar
½ cup unsalted butter softened
2 eggs
½ cup sour cream
1 tsp vanilla extract
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
Optional topping: streusel ¼ cup brown sugar, 2 tbsp flour, 2 tbsp butter, pinch cinnamon

Instructions

Avocado Toast:

Toast bread until golden and dramatic.
Mash avocados with lemon juice, chili flakes, salt, and pepper.
Spread avocado mix generously over toast.
Top with feta or tomatoes if you feel like a fancy influencer.
Serve immediately before it browns like your last relationship.

Coffee Cake:

Preheat oven to 350°F (175°C). Grease loaf pan like your life depends on it.
Cream butter with sugars until light and first-world-problem fluffy.
Beat in eggs, then sour cream and vanilla.
In a separate bowl, mix flour, baking powder, soda, salt, and cinnamon.
Combine wet and dry ingredients. Mix just until blended.
Pour batter into pan. Add optional streusel on top for drama.
Bake 35 minutes or until a toothpick emerges victorious.
Cool slightly before slicing into your feelings.

Notes

Nutritional Values (Per Serving)

Calories: 472
Total Fat: 29g
Saturated Fat: 10g
Carbohydrates: 44g
Fiber: 6g
Protein: 8g

Vitamins and Minerals (Per Serving)

Vitamin A: 17%
Folate: 20%
Calcium: 12%
Iron: 15%
Potassium: 22%

Additional Notes/Tips

Add poached eggs to the toast if you want even more brunch street cred.
Swap sourdough for multigrain if you’re trying to impress a nutritionist.
Use decaf coffee in the cake if you’re baking after 5 p.m. and value sleep.
Sprinkle extra cinnamon for that bakery-scented illusion of competence.
Don’t freeze the toast. Freeze the guilt instead.

Let me know if you want to turn this into a full brunch menu. Or a passive-aggressive family gathering.

Avocado Toast with Coffee Cake