The Pioneer Woman Tasty Kitchen
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Gluten-Free Vegan Coffee Cake

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Level: Easy

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Description

Moist and tender with a thick jam swirl and tons of crumbles, this is a must-try!

Ingredients

  • 2-⅓ cups Oat Flour (Gluten-free If Needed), Sifted (220g)
  • 2 teaspoons Baking Powder
  • ½ Tablespoons Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • ⅔ cups Coconut Sugar
  • ⅓ cups Dairy Free Vanilla Yogurt
  • ⅓ cups Unsweetened Applesauce
  • ¼ cups Coconut Oil, Melted
  • 3 Tablespoons Unsweetened Vanilla Almond Milk
  • 1 Tablespoon Apple Cider Vinegar
  • ⅔ cups Crofter's Organic Blackberry Premium Fruit Spread
  • FOR THE CRUMB TOPPING:
  • ⅔ cups Rolled, Old Fashioned Oats (gluten Free If Needed)
  • ⅓ cups Coconut Sugar
  • 3 Tablespoons Coconut Oil, Melted

Preparation

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.

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