This recipe makes enough for a crowd, so feel free to cut the ingredients in half and make it in a 8 x 8 inch pan if you'd like.Â. Then comes the coconut sugar-pecan crumble topping made with gluten-free flour, pecans, coconut sugar, maple syrup, cinnamon, and optional coconut oil! I mean it’s cake after all, so it’s not like I am expecting it to be in the healthy category. I am not gluten intolerant and do not have the gluten free flour ingredients. May substitute a different milk such as coconut, almond, cashew or oat milk. This looks amazing! You can try using all purpose flour but we haven’t tested it. You could, but I think there will be enough batter for two loaf coffee cakes, I’m not sure as I haven’t tested it. Hi there looks lovely can i ask I share vegan recipes that are simple, affordable, family friendly and meat-eater approved! Could I use less coconut sugar , or would that alter the cake structure …I just want to make it less sweet as I din5 have a sweet tooth . While I know my baking abilities are limited, and I’m happy to admit that. Learn how your comment data is processed. I used a glass pan and my edges got pretty crispy (still really good!). Yeah I think that may be the reason! I’m learning how to bake GF/vegan. Why? I freeze things with similar ingredients as this often without issue. Thank you so much for all your recipes and help! Let us know if you try! 182 Comments, Posted in: Dessert, Vegan Breakfast Recipes, Your email address will not be published. Do you have any earlier versions of the recipe? Let us know if you try, Sheri! My pan measures 6×9 inches (ca. Would be greatly appreciated! xo. For natural sweetness, we used coconut sugar, and for leavening, we used a mix of baking powder and baking soda. You probably could but I haven’t tried it. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer. You can use raw cane sugar, but I’d make sure it’s fine and not super granular for best texture. Hi, thanks for the recipe! It’s best when fresh. In a large bowl mix … I’d say you can use white whole wheat (maybe not regular whole wheat) but start with less and work your way up (start with 2 cups). Hi, I made these with All Purpose flour and thanks to your great suggestion to someone that it may cause the bake to be dry, I cut down the amount of flour and increased the coconut milk slightly and they came out amazing. You can also, Vibrant Collard Green Wraps with Green Curry Tahini Sauce. Baked in 8×8 dish for 30 mins. All that’s left to do is bake to golden brown perfection! Why? I haven’t tried it though. Thanks Nora! For natural sweetness, we used coconut sugar, and for leavening, we used a mix of baking powder and baking soda. Carefully … Your email address will not be published. As for potato starch sub, I’d use 1/2 cup arrowroot and 1/2 cup coconut flour, stir it in and then see if you need the remaining 1/4 cup arrowroot (since coconut flour can be quite absorbent). It’s moist, fluffy and full of cinnamon streusel goodness. Also, no yeast, no proofing, no rolling. Any suggestions for subbing out almond flour (almond allergy here)? Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Stir a little, then set aside. I halved the recipe and used a loaf pan (cuz I like my slices a little taller so I can spread butter on it more easily). we’re making both. Unsweetened applesauce has only natural sweeteners from the apples, but if you don’t want to use it you might be able to use a vegan sour cream. I’ve never tried refrigerating the batter, it might work though. It’s:TenderPerfectly sweetCinnamon-infusedQuick & easy to make& Incredibly delicious! It would need to bake for longer, probably around 50-60 minutes. What’s the ratio of the coconut flour and arrowroot starch in place of the potato starch? But reserve the additional 1/4 cup arrowroot called for in the recipe and only add as needed as coconut flour is quite absorbent. We used applesauce to add moisture while keeping it oil-free, but you can also sub dairy-free yogurt (we used half of each!) You can also subscribe without commenting. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges and surface are golden brown. Store cake covered at room temperature for 2-3 days. That’s it! Hi Mandisa! Worked great in the springform . Any suggestions? I would recommend starting at 35 minutes with a glass pan and going longer if needed. Add half the dry mixture to the wet and mix just until incorporated. What would be an acceptable substitute for the almond flour? Hi! Thanks… stay safe in these difficult times…. Bake the cakes for 25-30 minutes at 180℃ (356℉). I am playing around with making it sugar free. Serve with a cup of coffee, if desired and enjoy! Can you substituted coconut sugar for brown sugar? Would chickpea flour be a good replacement for the gluten-free all purpose flour? I’d say cashew flour would be the next best option? Smelled great baking and came out good. *For optional glaze combine 1 cup (112 g) sifted organic powdered sugar, 1/2 tsp vanilla extract, and 1-2 Tbsp (15-30 ml) dairy-free milk of choice in a mixing bowl and whisk into a pourable glaze. Is that what you’re referring to? Serve with a cup of coffee, chai, dairy-free milk, or a pumpkin spice latte to be instantly transported into cozy winter holiday mode. What started out as an attempt at healthier cinnamon rolls morphed into this delicious, 1-bowl vegan coffee cake. Also, someone asked about reducing the sugar. When u say u can sub the 1 cup potato starch for mix of coconut flour and arrowroot …is that half Cup of each ? Add half the plant milk and mix … I only had to bake it for about 35 minutes, as well, which surprised me because my oven usually takes longer (I live in high elevation). I mentioned in the notes that you can try subbing the potato starch for 1/2 arrowroot, 1/2 coconut flour. Technically it can be frozen, but it won’t be as good in our experience! A couple more days if refrigerated. I caramelized some apples and plunked ice cream on top. Can’t wait to make it. Why? Put the cake ingredients in a food processor & whizz them up in to a creamy paste. How long will it last if I keep it refrigerated? can i sub coconut oil with virgin olive oil? Let us show you how it’s done! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. 1:1, or 1/2 cup each. But it might be OK. Let us know if you try it! Thank you! I ate it all myself. Same amount? Could I replace the soy milk with oat milk?? Almond flour makes it moist and hearty, while potato starch and arrowroot lighten up the texture. Preheat the oven to 350 F / 172 C, and spray a 6 x 9 inch cake pan with cooking spray. I like it with the drizzle in the middle and the yummy topping on the top. Egg? I would say it will keep about 4-5 days in the fridge. This recipe makes a lot (about 16 servings) so if you don’t want that much, cut the ingredients in half and make it in an 8 x 8 inch pan. Whilst the cake is baking, put all the icing ingredients in a food … Do you know what changes I would need to make for these to cook evenly? Thanks so much for the kind and helpful review, Anna! Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave … I never saw apple sauce in the market, how can I do it myself? I’m not sure what the exact role of the applesauce is for the recipe so I’m not sure what to look for as a substitute. The full recipe is at the bottom of the post, but let me show you how easy it is. They were awesome, thank you for the recipe!! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. I think the coconut sugar is needed – it adds just the right amount of sweetness and helps provide structure as well. Seems to me that the “oil free” provides a false sense of security. Love an almond flour recipe that works without eggs!! This post may contain affiliate links. How to make vegan coffee cake. Top with remaining cake batter and spread into an even layer with a spoon. Read my full disclosure here. Notify me of followup comments via e-mail. Hi there! 2. To the bowl with the dry ingredients, pour in the milk/vinegar mixture, oil, applesauce and vanilla. So yummy !!! Add more almond flour if too wet or dairy-free milk if too thick. 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