Vegan Streusel Coffee Cake

As a quick fix for breakfast back in the day, my siblings and I often had Entenmann’s Coffee Cake. Our love for this store bought cake mostly was because of its addicting, buttery and cinnamon packed topping, which inspired my own version of coffee cake with an added streusel topping plus an extra layer in the middle of the cake for more texture and a crumbly, sweet surprise. Let’s just say that this cake didn’t last more than a day in our kitchen.

Total time: 50 minutes

Yield: 8 slices

Streusel:

3/4 chopped pecans 

2 tbsp brown sugar  

2 tsp ground cinnamon 

1 tsp ground cardamom

1 tsp ground cloves 

1/4 tsp nutmeg 

1 tbsp unsalted vegan butter, melted

2 tbsp gluten-free flour 

Cake:

1/2 cup maple syrup

1/2 cup olive oil 

1 tsp vanilla extract

2 ground flax seed eggs

1 cup plus ⅓ cup gluten-free oat flour 

1 cup almond flour  

½ tsp baking soda 

1.5 tsp baking powder  

½ tsp salt

1 tsp ground cinnamon

Directions

1. Preheat the oven to 350F. Coat a loaf pan with cooking spray or butter.

2. Make the flax seed eggs (whisk together two tablespoons of ground flax seeds with 6 tablespoons of water). Set aside.

3. Using your hand, combine the streusel ingredients in a small bowl. Set aside.

4. In a medium to large bowl, combine the dry ingredients.

5. In a small bowl, whisk together the wet ingredients.

6. Combine the wet and dry ingredients until well combined.

7. Pour 1/2 of the cake batter into the loaf pan.

8. Sprinkle half of the streusel onto the cake batter.

9. Add the rest of the cake batter on top of the streusel. Top the batter with the rest of the streusel.

10. Bake in the oven for 33-40 minutes, or until fully cooked. Stick a cake tester or a toothpick into the center of the cake (if the stick is coated with batter, it needs more time in the oven but if it comes out clean, it is done).

11. Let cool for 10-15 minutes. Serve and accompany it with your steaming hot cup of coffee.