This cake is delicious when unadorned, but the addition of the streusel topping takes it to a new level. This cake is best enjoyed on the day of baking, so it’s perfect to make when you are seeing friends and family and want to offer them a delicious cake made with clean ingredients.
Cinnamon Streusel Cake
Preheat oven to 350F/180C. Grease a 9-inch brownie pan with coconut oil or line with parchment paper. Set aside.
Make the streusel by combining the oat flour, brown rice flour, coconut sugar, and cinnamon in a medium-sized bowl. Whisk until uniform, then pour in the maple syrup and coconut oil. Rub the wet ingredients into the dry until you get a crumbly mixture. Set aside.
In a medium-sized bowl, whisk together the oat flour, brown rice flour, potato starch, coconut sugar, baking powder, and baking soda. Whisk until uniform and lump-free. In another bowl, whisk together the almond milk, applesauce, coconut oil, and vanilla until uniform.
Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick but pourable. Add a bit more flour or milk if needed to get this consistency. Pour half of the batter into the prepared baking tin and top with half of the streusel. Pour in the rest of the batter and top with rest of the streusel.
Bake for 30-35 minutes, until browned on top and toothpick inserted comes out clean. Cool for 5 minutes in the baking tin, then gently remove and place on a wire rack to cool completely. Best enjoyed on the day of baking.
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Categories: Desserts, Baking, Cakes, International, Holiday, Christmas
This item posted: 18-Mar-2021
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