1 Bowl Vegan Coffee Cake

• Preheat oven to 180° and lightly grease one 9-inch round springform pan or two 6-inch round cakepans. You may also be able to bake in a 9×13 dish, but the cake won’t be as tall. Dust greased pan(s) with a little gluten-free flour and shake out excess. Set aside.

CRUMBLE TOPPING

• In a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine. It should be the texture of wet sand (a little gritty, a little clumpy). If too wet, add some more gluten-free flour. If too dry, add a bit more maple syrup. Transfer to a small dish and set aside.
  ¼ cup coconut sugar, ¼ cup gluten free flour, 3 tbsp pecans – chopped, 2 tsp coconut oil, 1 tsp maple syrup

CAKE

• In a liquid measuring cup, measure out almond milk and add vinegar, apple sauce (or yogurt for more rich, moist cake), maple syrup, and vanilla. Whisk/stir to combine. Set aside.
  ¾ cup almond milk, 1½ tsp apple cider vinegar, ⅓ cup apple sauce – unsweetend, ⅓ cup maple syrup, 1tsp tsp pure vanilla extract
• In the large mixing bowl from earlier, add almond flour, potato starch, corn starch, coconut sugar, baking powder, baking soda, and salt (optional) and whisk to combine.
  3 cups almond flour, 1 cup potato starch, ¼ cup cornstarch, ½ cup coconut sugar, 1½ tsp baking powder, 1½ tsp baking soda, ¼ tsp salt
• Add wet ingredients to the dry ingredients and stir with a wooden spoon until well incorporated and no large lumps remain. The batter should be semi-thick but pourable. Add more almond flour if too wet or almond milk if too thick.
• Add half of the batter to your prepared pan and gently shake to spread. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer.
  1 tsp ground cinnamon, 3 tbsp coconut sugar
• Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.
• Bake on center rack for 40 minutes for a 9-inch spring form, 30-35 minutes for 2 6-inch round cake pans, or 35-40 minutes for a 9×13 dish. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges and surface are golden brown.
• Let cool completely in the pan before serving (if using a springform pan, cool for 15 minutes with the ring on, then remove the ring and allow to cool on a cooling rack). Serve as is or with vanilla dairy-free yogurt, coconut whipped cream and berries, or a powdered sugar glaze (recipe below).
  vanilla dairy free youghurt, coconut whipped cream
• Store cake covered at room temperature for 2-3 days.

SUGAR GLAZE

• For optional glaze combine icing sugar, vanilla extract, and almond milk in a mixing bowl and whisk into a pourable glaze. If too thick, add more almond milk. If too thin, add more icing sugar. Drizzle over cake once cooled.
  1 cup icing sugar, ½ tsp pure vanilla extract, 1 tbsp almond milk