I can hear my husband biting into one of the new apples we just bought. This one sounds crisp. Finally. It seems like lately, for some reason, we’ve managed to pick only the mealy ones. They looked beautiful from the outside, smelled fragrant, and were even firm to the touch, but we’d bite into one and yuck. They weren’t even appetizing enough for me to feel inspired to want to bake something.
So I gave them to my daughter to take to her baby boy, Lucky – a beautiful red roan we adopted into the family when she was younger than she is in this picture. Anyway, I hope he enjoyed them. I don’t want to think he bit into one and curled his lip the way he does when he gets something he doesn’t care for. Like the time I (generously, I thought) =) shared some of my salad with him. He certainly seemed to be enjoying himself as he chowed down on the greens, carrots and celery… and then he got to a black olive. I never would have dreamed that such a little thing would be such a big deal. But you should have seen all the snorting and tongue thrusting. Clearly he was a more discriminating eater than I’d thought. And ever since that day I’ve felt a little bit guilty sending carrots along that have lost some of their crunch or apples that are a little less than fresh – even though my daughter has assured me he doesn’t seem to mind.
(Still…I wonder if I could make it up to him by giving him a piece of this gluten-free coffee cake???)
Don’t worry. I won’t do it.
Even if I’m just sure he’d love the streusel topping!
In the meantime…for the non-equine among us, I thought you might like to know that this cake can be made not only gluten-free, but egg-free and dairy-free, as well! (And there are no nuts in the recipe – for those concerned about that!)
- GF flour mix - 1 1/2 cups
- coconut flour - 1/2 cup
- coconut sugar (Sucanat, organic cane sugar or honey) - 2/3 cup OR 1/3 cup agave
- baking powder - 1 1/2 teaspoons
- baking soda - 1 teaspoon
- sea salt - 1/4 teaspoon
- ground cinnamon - 1 teaspoon
- apple (approximately one medium to large apple - peeled and chopped into tiny little cubes) - 1 cup
- egg - 1 or 1/4 cup egg whites or *1/4 cup egg replacement
- Greek yogurt or plain vegan yogurt - 1 cup
- unsweetened applesauce - 1/2 cup
- coconut oil or butter or vegan butter (melted) - 1/4 cup
- For Topping:
- GF flour mix - 2/3 cup
- coconut sugar (Sucanat, organic cane sugar, pure maple syrup, or honey) - 1/2 cup OR **1/4 cup agave
- ground cinnamon - 1 teaspoon
- coconut oil or butter or vegan butter (melted) - 5 Tablespoons
Preheat oven to 350 degrees Fahrenheit. Spray an 8" x 8" or a 9" x 9" baking dish.
To make the cake: measure and mix the dry ingredients together. Then add the finely chopped apple and stir it through with a fork, separating and coating the apple bits. In a separate bowl measure and whip together the applesauce, yogurt, coconut oil, egg (or egg replacement - prepared before adding to the other liquid ingredients). Add to the dry ingredients and mix by hand. Spread into the prepared baking dish. Then make the topping by mixing the ingredients together. It should be crumbly as you sprinkle it over the top of your coffee cake. Bake at 50 - 55 minutes or until the toothpick comes out clean. However, my daughter will tell you a gooey center is the very best part! ;)
Cool on a rack. Serves 9 (or more depending on the size you like!)
*If using an egg alternative, be sure and prepare it before adding it to the liquid ingredients. An egg alternative may be made by mixing 1 Tablespoon Chia seeds or ground Flax seeds and 3 Tablespoons hot water and allowing to sit until it forms a thick gel. Then proceed as you would with a regular egg.
** If using a liquid sugar in the topping - cut back on the oil to only 1 Tablespoon for the topping.