By Claire Izabel @ Strawberries & Sage
First off, I’m soooo sorry I haven’t written a blog post in forever! I myself can’t believe it’s been so long…where does the time go? Seriously, I don’t have a good reason for not posting other than I’ve been consumed with medical appointments and dealing with symptoms of my disease, Mycotoxicosis. I haven’t been getting all the regular treatment I need due to lack of fund$ and unfortunately I’m paying for it in other ways (my health). It’s ok though, I won’t bore you with the details of life with a potentially fatal, chronic disease because I’ll get through it somehow, I always do! Instead I’ll just get into talking about this lovely recipe I’ve had up my sleeve for some time now.
For the longest time I use to think coffee cake had coffee in it. I mean after all it is called coffee cake. It wasn’t till just a couple years ago I realized coffee cakes weren’t actually made with coffee in it, but are meant to be eaten with coffee! If you’re thinking “duh where has this girl been all her life?”, yes I know I’m so, so very deprived, but it’s just that I’ve never been a coffee drinker. In my early 20’s I had maybe 5-10 cups of cold coffee one year because I thought it was “cool” to drink coffee, but I didn’t even really consider it coffee since it was cold ha!
As tempted as I was to put coffee in my coffee cake I refrained so I wouldn’t look like a coffee nut (or just a nut). I did however put nuts in the streusel to give a nice crunch which balances the soft, creamy, melt in your mouth cake. The brown rice flour makes this coffee cake light and pleasantly delicate, although you can use gluten free all purpose flour which won’t be as light and airy, buts it’s equally as enjoyable.
Make this healthy, delicious coffee cake with any fruit or vegetable your heart desires – pumpkin, sweet potato, apple, pear, let your imagination run wild! My coffee cake goes great with tea, cold coffee, and of course a regular ol’ cup of joe😉
Spiced Streusel Coffee Cake
Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-free, Yeast-Free Recipe
Yield: 9 servings
•1½ cups brown rice flour (or gf all-purpose flour for a non grain-free)
•1 tsp baking soda
•1½ tsp ground cinnamon
•1/2 tsp ground ginger or nutmeg
•1/8 tsp ground cloves, optional
•1/2 tsp salt
•1 cup of puréed fruit/vegetable – such as pumpkin, apples, pear, sweet potato, etc.*
*3/4 cup brown rice syrup, coconut nectar or maple syrup
•1/2 cup vegan milk of choice or purified/distilled water
•1/3 cup unrefined virgin coconut oil
•1 tsp pure vanilla extract
•1 tsp apple cider vinegar or fresh lemon juice
•1/3 cup coconut sugar, brown sugar or maple sugar
•1/4 cup gf flour of choice
•1 heaping tsp ground cinnamon
•1/3 cup pecans or walnuts
•1/4 cup vegan butter, melted
*Note- the pics are pumpkin coffee cake. i’ve also made this with apple and pear, and they’re all delicious. You can use canned purée or purée fruit/vegetable in the blender.
Preheat oven to 350 degrees. Line 8×8 pan with parchment paper, or grease if desired. This isn’t required, but if you wanted to pull the whole cake out of the pan to place on a serving tray, it would make things a ot easier.
Mix together the dry ingredients. Add the fruit purée, sweetener, milk, oil, vanilla and vinegar/lemon juice. Mix together by hand, don’t overmix. Pour into pan. In a small-medium bowl add streusel ingredients and mix well. Sprinkle topping evenly over batter. Bake for 40 mins, or until a toothpick inserted in the middle of the cake comes out clean. Enjoy!