Grain Free Cinnamon/ Coffee Streusel Crumb Cake

Grain Free Cinnamon/ Coffee Streusel Crumb Cake

Yields1 ServingCategory,


 2 cups Rorie's Grain Free Flour
 1 ½ tsp cinnamon
 1 tsp baking powder
 ½ tsp sea salt
  cup coconut or white sugar
 3 eggs
 ½ cup almond milk
 ¼ cup avocado oil
 2 tsp pure vanilla extract
 ¼ cup maple syrup
Streusel Topping
  cup Rorie's Grain Free Flour
 2 tbsp coconut sugar or brown sugar
 1 tbsp coconut oil



Preheat oven to 350°F. Lightly grease an 8-inch Bundt pan or line 12 muffin cups with paper liners


In a bowl, combine flour, cinnamon, baking powder, salt, and sugar. In a second bowl, whisk together eggs, almond milk, maple syrup, coconut oil, and vanilla. Fold wet mixture into dry mixture to combine.


Prepare the streusel topping: In a medium bowl, use a fork to combine all topping ingredients. Then use your hands to combine until a chunky crumble forms.


Pour batter into the prepared Bundt pan or divide among muffin cups; sprinkle with topping.


Bake cake for 50 minutes; bake muffins for 25 minutes


Store in an airtight cake platter or container for up to 2-3 days, or freeze and defrost for later use.

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