Cinnamon Apple Coffee Cake (Vegan, GF)

I realize it isn’t super common to make coffee cake using a yeast dough, but that’s how my great grandma made her coffee cake that I grew up eating, so that’s how I wanted to make mine. I sadly lost my great grandma’s coffee cake recipe and cannot remember exactly how she made it, and have yet to track down a family member that still has it or knows it, and I’m not going to give up yet.

That being said, probably the only thing about this recipe that makes it similar to my great grandma’s is that I used a yeast dough for the cake. Even so, making and eating this coffee cake still make me think of her.

This isn’t the fastest recipe to make, it is pretty darn delicious though. Plus it is vegan and gluten-free, so to me it’s a winner.  My most favorite thing about this Cinnamon Apple Coffee Cake is that it is not super sweet, I could still taste the apples, hint of oat from the oat flour, and slight spice from the cinnamon because there is not an overpowering amount of sugar in this recipe.

I hope you enjoy this Cinnamon Apple Coffee Cake!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

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Let dough rise 45 minutes or until doubled in size…

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Punch dough down, then press into a lightly oiled 9×13 glass baking dish. Cover and let dough rise an additional 20-30 minutes.

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Layer apple slices, and drizzle on melted vegan butter…

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Sprinkle on the streusel topping…

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Bake at 350°F for 25-30 minutes or until the cake dough has baked thoroughly and the streusel topping is slightly crisp.

Cake

1 Cup Oat Flour

2 Cups Gluten-free baking flour

1 Tablespoon Pure cane sugar

1/2 Teaspoon pink Himalayan salt

2 1/2 Teaspoon dry active yeast

1 1/2 Cups warm water

1 Tablespoon Coconut oil + more for oiling pan

Apple Cinnamon Streusel

1 Organic granny smith apple, peeled and thinly sliced

1/2 Cup oat flour

1/4 Cup pure cane sugar

1/4 Cup brown sugar

1 Teaspoon Cinnamon

3-4 oz Vegan butter, melted

Directions:

Stir yeast into warm water, set aside.

In a large bowl, mix oat flour, GF baking flour, sugar, and salt. Then stir in the warm water with yeast, and coconut oil. Stir until it somewhat forms into a ball.

Knead dough on a lightly floured surface 2-3 minutes (or use mixer with dough hook), form dough into a ball, lightly oil surface of dough with coconut oil. Place back into bowl, cover, and let dough rise 45 minutes or until doubled in size.

Punch dough down, then press into a lightly oiled (coconut oil) 9×13 glass baking dish. Cover and let dough rise an additional 20-30 minutes or until almost doubled in size.

For the streusel topping; mix oat flour, sugars, and cinnamon. Once dough is done rising, layer apple slices on top, drizzle on melted vegan butter, then sprinkle on the streusel topping.

Bake at 350°F for 25-30 minutes or until the cake dough has baked thoroughly and the streusel topping is slightly crisp.

Cool a few minutes before cutting to serve.

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Enjoy!

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