Coffee cake with cinnamon sugar (gluten-free, vegan, 1-bowl)
Simple, moist, vegan and gluten-free coffee cake, with a delicious topping of cinnamon and cane sugar. Made with just one bowl, fluffy and uncomplicated, perfect for every day and the whole family.
Preheat oven to 160 degrees and grease a loaf pan (23 cm) a little and dust with flour (optional).
FOR THE RAW CROWN, place almond milk, baking soda, and apple cider vinegar in a mixing bowl and whisk lightly. The liquid should now foam slightly.
250 ml Almond milk or another vegetable milk, ½ tbspn Baking soda, 15 ml Apple cider vinegar
Raw cane sugar, frying and baking oil, gluten-free flour mix or spelt flour, cornstarch, baking powder, turmeric, bourbon vanilla and sea salt and stir with a wooden spoon or food processor until everything is combined into a smooth dough.
67 g Raw cane sugar, 60 ml Frying and baking oil, 250 g gluten free flour mix, 1 tbspn Cornstarch, 2 tbspn Baking powder, ½ tbspn Turmeric, ½ tbspn Bourbon vanilla ground or 1 tsp vanilla extract, A pinch of sea salt
If the dough is too firm, add a little more almond milk, if too runny, add a little more flour. The strength may vary from one type of flour to another.
CAUTION: Do not stir too long, otherwise the driving force of the natron will be destroyed.
Pour the dough into the prepared loaf pan.
FOR THE CINNAMON SUGAR TOPPINGMix sugar and cinnamon in a small bowl and sprinkle on the dough in the loaf pan.
1 tbspn Cinnamon, 45 g brown sugar or raw cane sugar 3 tbsp.
Take a spoon and work in cinnamon-sugar mixture in a circular motion.
Put in the oven and bake for 50 minutes.
Wooden stick test: Use a wooden stick to test if the cake is done. When the wooden stick comes out clean, then the cake is ready. Turn off oven and leave cake in it for another 30 minutes (if possible). Remove from oven and let cool completely (preferably an hour).
Cut into pieces, garnish with (optional) Coconut cream garnish and enjoy!
optional coconut cream
Store covered at room temperature for up to 3 days, keep frozen for a few weeks.