Gluten-Free Coffee Cake with Streusel Topping

For the cake:
Preheat oven to 180°C (350°F), grease and lightly flour an 8-inch (20cm) square (or round) cake tin.

In a bowl, place grated apple, dates, baking soda and coffee mixture. Give it a gentle stir and set aside to cool for about 15 minutes until dates are nice and soft. Stir occasionally.

In another bowl, sift flour and salt together.

Once the apple date mixture has cooled, stir coconut oil, egg, vanilla and honey into the apple date mixture.

With a metal spoon, stir the sifted flour and salt gradually (about 4 tablespoons at a time) into the apple date mixture until all the flour is combined. Spoon the cake mixture into the cake tin and level out. Bake for 45 minutes or until a toothpick inserted into the middle of the cake comes out clean

For the streusel topping:
In a medium-sized mixing bowl, combine gluten-free flour, coconut flour, xanthan gum and cinnamon. Stir in coconut oil and honey. I like to do this bit with my hands, pressing the crumbs together to form a crumble, or use a spoon. Sprinkle the streusel over the baked cake, bake for another 10 minutes or until the streusel topping is gorgeous and golden brown.

Remove from the oven and allow to cool completely before slicing into squares and serving.

Notes:
• I like to check the cake halfway through cooking time—if it’s already golden enough, which it might be depending on your oven, cover the cake with a piece of silver foil and continue baking.
• This cake is delicious with a cup of tea or coffee, or as a dessert. Serve warm with whipped cream. Yum.