Gluten Free Coffee Cake

Instructions

To make the Cinnamon Streusel:

1. In a medium sized mixing bowl, whisk together the 1 to 1 Gluten-Free Baking Flour, organic cane sugar, organic brown sugar, ground cinnamon, and sea salt. Add the melted coconut oil, and use a fork to completely work it into the mixture until it resembles wet sand. Set aside.

To make the Coffee Cake:

1. Preheat the oven to 350 degrees (F) and generously grease a 9-inch baking dish or cake pan with coconut oil or vegan butter.
2. In a medium sized mixing bowl, whisk together the 1 to 1 Gluten-Free Baking Flour, blanched almond flour, organic cane sugar, baking soda, ground nutmeg, and sea salt. Set aside.
3. To the bowl of an electric mixer, add the unsweetened applesauce, olive oil, eggs, honey, and vanilla extract. Mix until well blended.
4. Carefully add the dry ingredients to the wet mixture and stir until just combined.
5. Pour half of the cake batter into the prepared baking dish and spread it out evenly over the bottom of the pan.
6. Use your hands to sprinkle half of the cinnamon streusel evenly over the top of the batter.
7. Now top the cinnamon streusel with the remaining cake batter and use an offset spatula to carefully spread the batter out in an even layer. I find starting from the middle of the cake and working the batter out towards the outer edges works best.
8. Sprinkle the remaining cinnamon streusel out in an even layer over the cake batter.
9. Bake 38-45 minutes, or until a toothpick, when poked in the middle of the cake, comes out clean.
10. Cool completely before topping with the glaze.