In a blender, combine the remaining cake mix (minus the reserved ¼ cup), eggs, Greek yogurt, avocado oil, cashew milk, and vanilla extract. Blend until well combined and smooth, 30 to 45 seconds.
In a separate bowl, prepare the cinnamon swirl mixture by mixing together the reserved cake mix, Greek yogurt, maple sugar, and ground cinnamon. Stir until it forms a thick, smooth paste.
Grease an 8×8 baking dish lightly with avocado oil and line with parchment paper.
Pour half of the cake batter into the pan, spreading it evenly.
Drop spoonfuls of the cinnamon swirl mixture on top of the batter. Use a knife or toothpick to gently swirl the cinnamon mixture into the batter.
Pour the remaining cake batter over the cinnamon swirl layer, spreading it evenly.
Add another layer of cinnamon swirl mixture on top and swirl it gently into the batter.
Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let it cool for 15 minutes.
Carefully remove the coffee cake from the pan and transfer it to a wire rack to cool completely.
Slice into squares, serve the cinnamon coffee cake, and enjoy!
Notes
I tested this once with dairy-free plain yogurt by CocoJune and it works, but does make a bit more of a dense cake.
**To use my Eat Well Feel Great course baking mix, use 7.5-8 oz of course mix and add 4 oz (1/2 cup) of coconut or maple sugar to it. Please note, this recipe hasn’t been tested with this mix and may require some trial and error to find the perfect ratio.