Name: Vegan Coffee Cake
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 10 servings
Ingredients: 0.25 cup coconut sugar; 0.25 cup gluten-free all purpose flour; 3 tbsp pecans (chopped); 2 tsp coconut oil (scoopable, not melted (if oil-free just sub more maple syrup or a little nut butter)); 1 tsp maple syrup; 0.75 cup unsweetened dairy free milk ((we used almond milk // coconut, oat, or rice should also work)); 1.5 tsp apple cider vinegar ((or lemon juice)); 0.33 cup unsweetened applesauce ((or sub plain plant yogurt for richer cake // for yogurt we prefer Culina)); 0.33 cup maple syrup ((or agave nectar)); 1 tsp pure vanilla extract; 3 cups almond flour ((not meal // we prefer Wellbee's brand)); 1 cup potato starch ((not flour)); 0.25 cup arrowroot starch (or cornstarch); 0.5 cup coconut sugar; 1.5 tsp baking powder; 1.5 tsp baking soda; 0.25 tsp salt ((optional)); 1 tsp ground cinnamon; 3 tbsp coconut sugar; null null vanilla plant yogurt ((we like Culina)); null null coconut whipped cream; 1 cup powdered sugar (sifted organic); 0.5 tsp vanilla extract; 1.5 tbsp dairy free milk (of choice)

Instructions

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1

Preheat oven to 350 degrees F (176 C). Lightly grease one [9-inch round springform pan] or two [6-inch round cake pans] (as the original recipe is written). You may also be able to bake in a [9x13 dish], but the cake won’t be as tall. Dust greased pan(s) with [a little gluten free flour] and shake out excess. Set aside.
2

CRUMBLE TOPPING: To a large mixing bowl, add the coconut sugar (0.25 cup), gluten free all purpose flour (0.25 cup), pecans (3 tbsp), coconut oil (2 tsp), and maple syrup (1 tsp) and stir to combine. It should be the texture of wet sand (a little gritty, a little clumpy). If too wet, add some more [gluten free flour]. If too dry, add a bit more [maple syrup]. Transfer to a small dish and set aside.
3

WET INGREDIENTS: In a liquid measuring cup, measure out unsweetened dairy free milk (0.75 cup) and add apple cider vinegar (1.5 tsp), unsweetened applesauce (0.33 cup) (or [plain plant yogurt] for richer cake), maple syrup (0.33 cup), and pure vanilla extract (1 tsp). Whisk/stir to combine. Set aside.
4

DRY INGREDIENTS: To the large mixing bowl from earlier, add almond flour (3 cups), potato starch (1 cup), arrowroot starch (0.25 cup) or cornstarch, coconut sugar (0.5 cup), baking powder (1.5 tsp), baking soda (1.5 tsp), and salt (0.25 tsp) (optional) and whisk to combine.
5

Add wet ingredients to the dry ingredients and stir with a wooden spoon until well incorporated and no large lumps remain. The batter should be semi-thick but pourable. Add more [almond flour] if too wet or [dairy free milk] if too thick.
6

Add half of the batter to your prepared pan and gently shake to spread. Then add the ground cinnamon (1 tsp) and coconut sugar (3 tbsp) in an even layer.
7

Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.
8

Bake on center rack for ~40 minutes for a [9-inch springform pan], 30-35 minutes for round cake pans (2 6-inch), or 35-40 minutes for a [9x13 dish]. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges and surface are golden brown.
9

Let cool completely in the pan before serving (if using a springform pan, cool for 15 minutes with the ring on, then remove the ring and allow to cool on a cooling rack). Serve as is or with [vanilla plant yogurt], [coconut whipped cream] and berries, or a glaze made from combining powdered sugar (1 cup), vanilla extract (0.5 tsp), and dairy free milk (1.5 tbsp).
10

Store cake covered at room temperature for 2-3 days.