A simple vanilla cinnamon loaf with a crumbly streusel on top baked to golden perfection. Drizzle a sweet vanilla bean glaze overtop or enjoy as is. There's nothing quite like a warm slice of coffee cake followed by a sip of cozy coffee!
Ingredients
Wet:
- ⅔ cup coconut sugar
- ⅓ cup applesauce
- ¼ cup coconut oil
- ½ cup almond milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Dry:
- 1 cup 1:1 gluten free flour
- ¾ cup super fine blanched almond flour
- 1 tbsp ground cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Crumble Topping:
- ¼ cup gluten free flour
- 3 tbsp coconut sugar
- ¼ cup cashew butter
- 1 tbsp ground cinnamon
- 1 tbsp coconut oil
Instructions
- Preheat the oven to 350F and line a 9x5 baking pan with parchment paper
- To a large mixing bowl combine all wet ingredients* - coconut sugar, applesauce, coconut oil, almond milk, vanilla extract, and lemon juice - and whisk together until well combined.
- Add in your dry ingredients - GF flour, almond flour, cinnamon, baking powder, baking soda, and salt - and stir until just combined. Let the batter sit for at least 3-5 minutes so it has time to thicken.
- While the batter rests - prepare your crumble topping. Add all ingredients to a small bowl and mix with your hands together until evenly combined.
- Add batter to the 9x5 baking pan and top with crumble.
- Move to the oven and bake at 350F for 30 - 35 minutes, or until a knife inserted comes out clean. Drizzle with glaze** and enjoy!
Notes
*Prepare all of your wet ingredients ahead of time so it is room temperature otherwise you risk coconut oil clumping with the cold ingredients.
**For the vanilla bean glaze, mix 1/2 cup powdered sugar, 1 tsp vanilla bean paste or sub vanilla extract, and 1-2 tsp water to thin.
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