Coffee cake is one of those treats you have once in a while with a cup of coffee, and you realize just how good a crumb topping can be. Right!? I mean, isn't it all about the crumb topping?
I created this coffee cake to be oil-free and gluten-free, so we can all have this treat without the guilt. This is one of those treats that don't feel like you are eating healthy. Make it when you need a little something special or to impress your guests. For my tea drinkers, this goes perfectly with tea too!
Makes 8 servings
1 cup oat flour
1/2 cup buckwheat flour
1 cup canned coconut milk
1/3 cup maple syrup
1/3 cup applesauce
2 tsp cinnamon
2 tsp baking powder
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 tsp baking soda
1/4 tsp nutmeg
You can also add some chopped nuts to the topping
Preheat your oven to 350°
Prepare your 8" or 9" cake pan with parchment paper to prevent sticking. I cut a circle and place it on the bottom of the pan. I also use a springform pan to make it easier to remove the cake once cooled.
To make the crumb topping, mix the coconut sugar, buckwheat flour, and cinnamon in a small bowl. Add in the nut butter. Use a fork or your hands and mix the nut butter into the dry ingredients until it looks like wet sand. Set aside.
In a small bowl, add your coconut milk and apple cider vinegar and let sit while you get your dry ingredients together. In a large bowl, whisk together the oat flour, buckwheat flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
Stir the applesauce, maple syrup, and vanilla extract into your coconut milk, then pour into your dry ingredients. Mix until it is all combined but don't overmix.
Pour the batter into your pan, making sure it is level. Spread the crumb topping all over the top of your cake, ensuring it is evenly covered.
Bake for 25-30 minutes.
Mine is always done in 25 minutes so give it a check then.
Allow to cool for 15-20 minutes before slicing. Serve warm or room temperature.
This is yummy with some fresh fruit and your favorite morning beverage
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