Gluten-Free Vegan Coffee Cake

Line the bottom of a 9-inch cake pan with parchment paper, rubbing the sides with coconut oil. Heat oven to 350ºF.

In a medium bowl, stir oats, baking powder, cinnamon, baking soda and salt.

In a separate large bowl, stir coconut sugar, yogurt, applesauce, oil, almond milk and vinegar. Add dry ingredients into wet ingredients and stir until combined. Pour into prepared pan, spreading out evenly. Drop fruit spread all over the top of the batter and use a sharp knife to swirl it in.

In a medium bowl, mix oats and sugar. Add oil and use your hands to mix until crumbly. Spread the crumbs over the cake, lightly pressing them in to stick to the batter.

Bake for 48–50 minutes, or until a toothpick in the center comes out clean (you’ll see some dark fruit spread on the toothpick, but you don’t want to see any batter). Let cool completely (see notes). Slice and devour!

Notes:
• Please weigh your flour to ensure results.
• Because this does not contain eggs, it needs to cool completely to give it structure, or you won’t be able to get it out of the pan.