Apple - Cinnamon Coffee Cake - Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

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INGREDIENTS

Dry Ingredients:

2 cups almond flour
1 ¼ cups oat flour (I use organic glyphosate-free oats that I grind in the blender)
2 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon powder

Wet Ingredients:

1 tbsp apple cider vinegar
1 cup pitted Medjool dates
1 cups plant-based milk
1 1/2 tsp vanilla extract

3 cups apples, diced

Topping:

1/4 cup oat flour
1/4 cup almond flour
2 tbsp date paste (https://youtube.com/shorts/2GQZ-WAe9mM)
2 tbsp nut butter
1/2 tsp cinnamon

Date Drizzle:

½ cup date paste ( https://youtube.com/shorts/2GQZ-WAe9mM )
3 tbsp water (adjust as needed)
½ tsp vanilla extract

INSTRUCTIONS

Preheat the oven to 350 F.

Combine all the dry ingredients in a bowl and whisk to combine.

In a blender combine dates, plant milk, apple cider vinegar, and vanilla extract. Blend until smooth.

Prepare the topping by mixing the ingredients in a bowl.

Add the wet ingredients to the dry ingredients. Mix to combine. Fold in diced apples.

Pour batter into a parchment-lined 9 inch pan.

Crumble/break the topping mixture over top of the cake.

Bake for 15 minutes and reduce oven temperature to 325 F. Continue to bake for an additional 20 minutes, or until edges are browned and top it “firm” when pressed gently.

If the top is browning too quickly, cover the cake for the last 10 minutes of baking time.

Allow the cake to cool completely. Top with date drizzle if desired. Enjoy!