It’s been a tradition that I bake a gluten free coffee cake to take to brunch to supplement what we can eat. This year I wanted to bring something new, so I developed this Gluten Free Cinnamon Streusel Coffee Cake. (Think delectable cinnamon roll, just without all of the extra work!) Recipe and photo courtesy of Megan Ancheta from Allergy Free Alaska.
3/4 cup
Unsweetened Applesauce
at room temperature
1/2 cup
Olive Oil
or melted coconut oil
2 large
Eggs
at room temperature
2 Tbsp
Honey
or maple syrup
2 tsp
Vanilla Extract
For the Glaze:
1/2 cup
organic Powdered Sugar
1 Tbsp
Almond Milk
or your favorite dairy-free milk
Instructions
To make the Cinnamon Streusel:
In a medium sized mixing bowl, whisk together the flour, organic cane sugar, organic brown sugar, ground cinnamon and sea salt. Add the melted coconut oil, and use a fork to completely work it into the mixture until it resembles wet sand. Set aside.
To make the Coffee Cake:
Preheat the oven to 350°F and generously grease a 9-inch baking dish or cake pan with coconut oil or vegan butter.
In a medium sized mixing bowl, whisk together the flour, almond flour, organic cane sugar, baking soda, ground nutmeg and sea salt. Set aside.
To the bowl of an electric mixer, add the unsweetened applesauce, olive oil, eggs, honey and vanilla extract. Mix until well blended.
Carefully add the dry ingredients to the wet mixture and stir until just combined.
Pour half of the cake batter into the prepared baking dish and spread it out evenly over the bottom of the pan.
Use your hands to sprinkle half of the cinnamon streusel evenly over the top of the batter.
Now top the cinnamon streusel with the remaining cake batter and use an offset spatula to carefully spread the batter out in an even layer. I find starting from the middle of the cake and working the batter out towards the outer edges works best.
Sprinkle the remaining cinnamon streusel out in an even layer over the cake batter.
Bake 38-45 minutes, or until a toothpick poked in the middle of the cake comes out clean.