Apple Cinnamon Coffee Cake
Streusel topping -
- 1 1/2 C GF 1 to 1 Flour (I use Bob's Redmill)
- 1/4 C Sugar
- 1/2 C Brown Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Vanilla
- 1/2 C Vegan Butter (I use Earth Balance)
- 1/2 C Coconut Milk
- 1 1/2 tsp Apple Cider Vinegar
- 1/2 C Almond Flour
- 1/2 C White Rice Flour
- 1/4 C Arrowroot Powder
- 1/2 tsp Xanthum Gum
- 1/4 tsp Salt
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Cardamom
- 1/2 C Sugar
- 1/4 C Coconut Oil
- 2 Eggs
- 1 tsp Vanilla
- 2 small Apples, chopped into small pieces
Preheat oven to 350 degrees. Line the bottom of a springform pan with parchment paper. Then grease the insides of the pan.
In a liquid measuring cup, combine coconut milk and vinegar. Stir and let sit will you prepare the rest of the ingredients.
In a large bowl, combine all of the streusel topping ingredients. Stir together with a fork until all the dry ingredients have been incorporated into crumbly chunks.
In a second large bowl, combine the following cake ingredients: flours, arrowroot, xanthum gum, salt, baking powder & soda, and cardamom. Set aside.
In the bowl of an electric mixer, beat sugar and coconut oil for 2-3 minutes on medium speed. Add eggs and vanilla and beat again for about 1 minute more. Turn mixer to low and alternate adding the flour mix and the milk until it's all just combined. Stir the last bit by hand with a spatula. Let batter stand for about 5 minutes before putting it in the pan.
Pour half of the cake batter into the prepared pan, it will be a very thin layer. Place all of the apple chunks on top, completely covered the batter. Sprinkle about half of the streusel over the apples. Pour the remaining cake batter on top and then the remaining streusel.
Place in preheated oven. Bake 35-45 minutes until toothpick comes out clean. Cool for at least 30 minutes before removing from pan. Loosen cake from sides of pan before releasing spring form. Serve warm, refrigerate leftovers.