coffee cake!

i couldn't find a single gluten free vegan recipe for old fashioned coffee cake anywhere online, so i concocted one of my own, and it came out great!

holy moly is this delicious!

for some reason the first few pictures i took of this cake got deleted while sending them, but these "after" photos just prove how good the cake really is, because we ate it!!

vegan gluten free soy free coffee cake

       topping

• 1/3 cup melted margarine (i use soy-free earth balance)
• 1/4 cup brown sugar
• 1/2 cup flour (white or brown rice)
• 1 1/2 teaspoon cinnamon

      

     cake

• 1 flax "egg" (1 tablespoon ground flax seed, mixed with 3 tablespoons warm water)
• 1/2 cup milk of choice
• 1/8 cup applesauce (unsweetened)
• 1 teaspoon pure vanilla extract
• 1 cup brown rice flour
• 1/4 cup potato starch (not potato flour)
• 1/4 cup tapioca flour (also known as tapioca starch)
• 1/2 teaspoon xanthan gum
• 3/4 cup brown sugar
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt

PREHEAT oven to 325 F

  first thing to do is make your flax "egg", combining flax and water in small dish and let sit.

next step is to make the topping.

melt margarine over low heat, then allow to cool

combine brown sugar, flour, cinnamon in a medium bowl, mixing well

set aside

to make the cake, in a medium mixing bowl, whisk together dry ingredients.
 in a large mixing bowl combine your flax "egg" (after letting sit at least 5 minutes), milk, applesauce, and vanilla, mixing well

then add the dry ingredients, until evenly combined

pour batter into slightly greased round spring form pan

evenly add crumble topping to the top of the batter

bake 40 minutes, checking with a toothpick in the center of the cake, if it comes out clean, it' done
top with powdered sugar for some extra contrast (optional)

enjoy it, shouldn't last too long!