Gluten-Free Cinnamon Coffee Cake with Coconut-Cashew Crumble
Hello friends! Reposting an old recipe that I just remembered existed and is one of my favourites ever. You ever just…get a craving for coffee cake?! Fun fact: there’s no coffee in it. It’s just a sweet, moist, cinnamon-y, heavenly cake that you eat with coffee, and it is perfect. Especially this gluten-free version.
When I developed this gluten-free coffee cake recipe 3 years ago, I had made a test loaf one morning after a couple of my friends had slept over (yes, we still had sleepovers on the regular at that time) because I thought it would be a nice little morning treat for us to share, and it could double as my next recipe test. We could smell cinnamon wafting from the oven and were so excited to dig in once it was ready. I removed it from the oven and, being the impatient, eager hostess that I am, attempted to lift the coffee cake from oven to counter on the parchment.
Well...as you can imagine, that didn't go so well. I dropped it and it fell ALL. OVER. the floor. I'm talking - it fell and swiftly collapsed on itself into a giant pile of steaming crumbs. Lmaooooo. Guess what? We ate it anyway and it was damn good.
I am obsessed with this gluten-free cinnamon coffee cake with coconut-cashew crumble. It is:
Made gluten-free with a mixture of oat flour (or all-purpose GF flour) + almond flour
Sweetened naturally with applesauce + maple syrup
Flecked with plenty of cinnamon and a touch of nutmeg
Topped with the most addictive, sweet + salty, nutty crumble
The Best Gluten-Free Cinnamon Streusel Coffee Cake
Ingredients
1 cup fine almond meal, packed
1 cup oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 tsp cinnamon
¼ tsp nutmeg
½ cup unsweetened applesauce or pain yogurt
⅓ cup pure maple syrup
¼ cup coconut oil, melted + cooled
1 tsp vanilla extract
2 eggs (room temp)
For the coconut-cashew crumble:
3 tbsp vegan butter
¼ cup coconut sugar
½ cup gluten-free flour (or use almond + oat)
⅓ cup chopped cashews (or whichever nuts you like)
⅓ cup. unsweetened shredded coconut
Pinch of cinnamon
Pinch of sea salt
Method
Preheat the oven to 350 degrees and line or grease a standard loaf pan.
In a large bowl, mix together your applesauce, maple syrup and coconut oil. Add in your eggs and vanilla and beat with a whisk for 1 minute or until smooth and foamy.
To the wet ingredients, add your oat and almond flours, baking powder, baking soda, cinnamon, nutmeg and sea salt. Use a spatula to gently mix everything just until combined. Set batter aside while you make the streusel.
In a small bowl, combine all of your streusel ingredients. Use clean hands or a fork to mix everything together, incorporating the coconut oil or butter into the rest of the ingredients. Your streusel should be soft, crumbly and only slightly moist - if it looks too wet, add another 1-2 tablespoons of flour.
Pour half of the batter into your prepared loaf pan, then sprinkle with half of the streusel mixture. Repeat with remaining batter and top evenly with the rest of the streusel, pressing it down slightly into the batter.
Bake for 35-40 mins or until the centre is set and a cake tester inserted comes out clean. Let the cake cool in the pan for at least 30 minutes before removing and slicing.
Serves 12
