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Almond Streusel Coffee Cake

A moist and delicate layered coffee cake that is both vegan and gluten free!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Marianne Saint George

Ingredients

  • ~Streusel~
  • 1 C brown sugar
  • 1 C sliced almonds
  • 1/4 C 30 g Maninis Gluten-Free Flour Blend
  • 3 TBSP Earth Balance Baking Stick melted
  • 1 TSP grated orange zest
  • ~Cake~
  • 1/2 C 1 stick Earth Balance Baking Stick, softened
  • 1/2 C Lakanto Monk Fruit Blend
  • 1/2 C 180 g Mashed Banana
  • 1 TBSP Ground Flax
  • 3 TBSP Water
  • TSP Orange Zest
  • 1/2 TSP Vanilla Extract
  • 2 C 240 g Maninis Gluten Free Flour Blend
  • 1 TSP Baking Powder
  • 1 TSP Baking Soda
  • 2/3 C Orange Juice
  • ~Glaze~
  • 1/2 C Powdered Sugar
  • 2 1/2 TSP Orange Juice

Instructions

  1. Preheat oven to 350ยบ and grease a 9 or 10 inch tube pan.
  2. Prepare streusel. Mix brown sugar, nut, and flour in a medium bowl. Stir in butter and orange zest. Set aside.
  3. Prepare flax egg replacement. In a cup, combine the ground flax and the 3 TBSP of water, then stir and set aside.
  4. Beat butter and sugar until fluffy, add eggs (bananas, then flax) a bit at a time, beating well after each addition. Beat in zest and vanilla.
  5. In a medium bowl, sift the flour, baking powder, and baking soda together. Add flour mixture and the orange juice to the butter mixture, beginning and ending with the flour and alternating between them. You will get a sticky batter that can be spooned, not poured.
  6. Spoon half of the batter into the prepared tube pan, then sprinkle with half of the streusel. Add the rest of the batter and cover with the remaining streusel.
  7. Bake for 30-35 minutes, or until a toothpick comes out clean. Transfer to a wire rack and cool completely.
  8. Prepare the glaze. In a cup, stir together the powdered sugar and the orange juice until smooth. Once the cake is cool, drizzle with the glaze.

Recipe Notes

I greased my pan with a coconut baking spray. You can use anything you wish, ranging from solid fats (butter, coconut oil, etc) to liquid fats (olive oil, avocado oil, etc.) so long as you get good coverage.
I am calling the Earth Balance Baking Stick butter in the instructions because the full name is too long, and saying "stir in the melted baking stick" is just weird. I trust you will forgive me. The same is true with other ingredients. Flour, Butter, Sugar - they are all substituted. I was more specific for the eggs, of course.
Be sure to use a tablespoon of ground flax. A tablespoon of unground flax will yield more once ground, so measure after you grind. I use a spice-dedicated coffee grinder for all my grinding needs.
When making the flax egg, it needs some time to set up. It should thicken before you use it. If it is too watery, add a little more ground flax and give it more time, a minute or two should be all you need.
Any bananas will do for this recipe, but think about it like banana bread - the riper the banana, the moister and creamier it will be. It will also combine better.
This dough is really sticky. Once I got in the first half, I spread it around with a silicon spatula as best I could, but when I added the streusel, I was able to use it to smooth it out. I did the same on the top.
Note: I do not suggest making brown sugar with Lakanto and molasses for this cake. I have had the best results with conventional brown sugar.

Adapted from Great American Home Baking