Description
Springy coffee cake with decadent caramel crumble, gluten-free and vegan-friendly!
Scale
Ingredients
- 1 + 1/4 cup dairy-free milk (coconut or oat milk)
- 2 tablespoons apple cider vinegar
- 3 cups King Arthur Measure for Measure GF Flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut palm sugar
- 1/2 cup avocado oil or olive oil
- 1/2 cup apple sauce
- 2 teaspoons vanilla extract
Cinnamon Caramel Crumble
- 1 cup coconut palm sugar
- 1 tablespoon cinnamon
- 2 tablespoons dairy free
Instructions
- Pre-heat oven to 350F and line a 9×12 baking pan with parchment paper.
- Make your dairy-free buttermilk by mixing the vinegar and milk. Set aside.Â
- In a large bowl whisk together all of the dry ingredients.
- Make a well and pour in the apple sauce, milk mix, oil, and vanilla. Whisk to combine.
- Then fold in the flour until the batter is homogenous. Transfer to a parchment paper-lined pan.Â
- Use your fingers to mix the coconut sugar, cinnamon, and dairy-free butter for the topping. Crumble it over top. Bake for 45 minutes. When you pull it out of the oven the crumble will be bubbling caramel, it will harden as it cools.Â
- Once cool. Cut into 8-16 squares. Store in an airtight container at room temperature for 2 days. Best when eaten warm or heated. It might harden when fully cooled, especially on the second or third day. Just microwave for 20 seconds and enjoy!Â
Recipe Notes:
- If you can’t use King Arthur Flour, use a similar gluten-free blend, that also has xantham gum.
- If you don’t have apple sauce you can use mashed bananas.
- Melted butter or coconut oil will also work for the cake, but it might harden when cool. Just warm up to eat. It’s better anyway.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 33g
- Sodium: 98mg
- Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
