Coffee Cake- Vegan/gluten Free

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Ingredients:

Topping:
1/2 cup rice flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoon of coconut oil ( cold/solid)

Cake:
2 cups of brown rice flour
2/3 cup brown sugar (organic)
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
5 tablespoons of melted coconut oil
3/4 cup coconut milk
1 teaspoon apple cider vinegar
1/4 cup of non dairy milk (more or less as needed)

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*preheat oven to 350•f

Mix the coconut milk in a small bowl with the vinegar and set aside. The milk should begin to curdle, like a buttermilk, which gives the cake a richer more velvety taste.

Making the topping:

Combine dry ingredients in a bowl. Add the hardened coconut oil. If you’ve ever made non-vegan streusel, this acts as your “butter”. You can even use something like earth balance if you prefer, which is a vegan butter.

You mix the oil in with your fingers and clumps will begin to form. You might need more oil, and try to leave larger clumps.

Set the topping aside or store in the refrigerator for later. You can keep the topping for a few days in the fridge to use again later if you have extra. It goes well on baked fruits!!

Cake:

Mix all of the dry ingredients in a bowl. Add the coconut milk mixture, oil and milk. Mix the batter until smooth. If the batter is too thick, you can add more milk. It should be the consistency of pancake batter, so not too thin.

*now for the fun part! I love my cinnamon swirl. I can’t have coffee cake without it!!!!

Spoon the batter into a small cake pan or a loaf pan if you prefer. Fill the pan halfway. Now take some of that topping you made earlier and spread it over the top! Add more or less as you like it, but remember to save some for the top.

Spoon the rest of the batter on the top of this layer. Finish by spreading the remaining topping evenly on the top.

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Bake for 15-20 minutes or until your tester comes out clean.

Enjoy with a fresh pot of coffee!

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