Coffee Crumble Cake

Gluten Free. Dairy Free. Vegan. Refined Sugar Free.

Growing up, I remember eating sweets with tea with my family. It was always such a calming time for me because we would sit together as a family and chat about our day or week and enjoy the time with our favorite sweet food. When I made this coffee cake, those moments are what came to mind. This coffee cake is the perfect texture, especially paired with tea or coffee. I hope you guys love this recipe as much as I do! Happy baking ūüôā

Note: I made these and topped them with extra cashew butter from Project Juice. Feel free to use the same, or sub another smooth nut butter!

Ingredients

FOR THE CAKE

  • 1 1/2¬†cups¬†oat flour
  • 1/4¬†cup¬†arrowroot flour
  • 1/2¬†cup¬†almond milk
  • 1/4¬†cup¬†cashew butter¬†(Project Juice)
  • 1/4¬†cup¬†applesauce
  • 1/3¬†cup¬†maple syrup
  • 1¬†tsp¬†vanilla
  • 1/2¬†tbsp¬†apple cider vinegar
  • 2¬†tsp¬†baking powder
  • 1/2¬†tsp¬†baking soda
  • 2¬†tsp¬†cinnamon

FOR THE CRUMBLE

  • 1/4¬†cup¬†pecans
  • 1/4¬†cup¬†oats
  • 1/4¬†cup¬†coconut sugar
  • 3¬†tbsp¬†dairy free yogurt
  • 1¬†tsp¬†cinnamon

Instructions

  1. Make the cake: Combine the dry ingredients in a bowl and mix well
  2. Add in the wet and mix to finish off the batter
  3. Pour the cake batter into a lined baking dish and smooth out the top
  4. Make the crumble: combine all the ingredients into a blender and blend. There should still be some bigger clumps left, so don’t overblend!
  5. The crumble will be a little wetter than you expect. Use your hands to break apart the crumble and sprinkle it on top of the cake
  6. Bake for about 25 minutes until the crumble has baked fully and the cake is no longer wet! Look for golden brown edges
  7. Cut and ENJOY