Grain Free Cinnamon/ Coffee Streusel Crumb Cake
Grain Free Cinnamon/ Coffee Streusel Crumb Cake
Yields1 ServingCategoryCakes, Grain Free Flour Blend
Ingredients:
2 cups Rorie's Grain Free Flour
1 ½ tsp cinnamon
1 tsp baking powder
½ tsp sea salt
⅓ 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
⅓ cup Rorie's Grain Free Flour
2 tbsp coconut sugar or brown sugar
1 tbsp coconut oil
Directions:
1
Preheat oven to 350°F. Lightly grease an 8-inch Bundt pan or line 12 muffin cups with paper liners
2
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.
3
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.
4
Pour batter into the prepared Bundt pan or divide among muffin cups; sprinkle with topping.
5
Bake cake for 50 minutes; bake muffins for 25 minutes
6
Store in an airtight cake platter or container for up to 2-3 days, or freeze and defrost for later use.
