Gluten Free Coffee Cake (Plant-based, Refined Sugar-free

• Vegetarian

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 cup Arrowroot
  • 2 1/2 tsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 1 1/8 cup Gluten free oat flour
  • 2 tbsp Golden flax seed meal
  • 3/4 cup Palm sugar
  • 3/4 tsp Sea salt, finely ground
  • 1/2 cup Sorghum flour
  • 1 Topping
  • 1 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 3/8 cup Coconut oil

• Drinks

  • 5 tbsp Coffee, strong

• Dairy

  • 2/3 cup Cashew milk

Found on nutritionicity.com

Description

Directions

• 1) In a small bowl combine golden flaxseed meal and coffee. Set aside.
• 2) In a medium mixing bowl combine first eight ingredients (dry) and mix well with a whisk or wooden spoon.
• 3) In a small mixing bowl whisk together flax/coffee mixture with remaining wet ingredients (coconut oil, cashew milk, and vanilla). Add wet mixture to dry mixture and stir or whisk together thoroughly. Pour mixture into greased 8x8 inch pan and spread evenly with spatula.
• 4) *Streusel* In a small bowl whisk together 2 tablespoons coconut oil (melted) and 2 tablespoons coconut palm sugar. Drizzle 2 to 3 teaspoons in a snake pattern over batter in pan (see picture in post). Using a butter knife repeat the pattern in opposite direction to cut in streusel (see picture in post). Add remaining 1 tablespoon coconut palm sugar and 2 tablespoons gluten free oat flour to remaining streusel in bowl and stir until mixture is crumbly. Sprinkle on top of batter in pan (see picture in post). Bake at 350 degrees Fahrenheit for 20 to 25 minutes, until toothpick test is clean. Remove from oven and place on cooling rack to cool. See storage suggestions in Notes.

Nutrition