Gluten-Free Coffee Cake with Streusel Topping

Ingredients

For the Cake:
• 2 cups gluten-free flour blend (see note above)
• 1/2 teaspoon xanthan gum (leave out if your flour blend contains xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) Earth Balance Natural Shortening, softened (see tip)
• 1/2 cup granulated sugar
• 3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons warm water (equal to 2 eggs)
• 1/2 cup unsweetened applesauce
• 1 cup coconut milk beverage (can sub hemp milk or your favorite non-dairy milk alternative)
• 1 teaspoon vanilla extract
For the Streusel Topping:
• 2/3 cup gluten-free oat flour
• 3/4 cup light brown sugar
• 3 tablespoons Earth Balance Natural Shortening, cold

Instructions

1. Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking oil.
Prepare the Cake Batter:
2. Mix together the flour, xanthan gum (if needed), baking powder, and salt in a medium bowl. Set it aside.
3. Cream together the shortening and granulated sugar in a large bowl, with a mixer on medium speed, for about 5 minutes, until a textured paste forms. Scrape down the sides of the mixing bowl as needed.
4. Add the egg replacer mixture, applesauce, coconut milk, and vanilla to the creamed sugar. Blend with a mixer on medium-low speed for 2 to 3 minutes.
5. Gradually add the flour mixture and blend on medium speed, about 2 minutes.
6. Pour the batter into the baking dish, spreading it to the sides of the pan.
Prepare the Streusel Topping:
7. In a large mixing bowl, combine the oat flour and brown sugar, using a pastry cutter or pastry fork.
8. Cut the shortening into tablespoon-sized pieces. Use the pastry cutter to work the shortening into the flour.
9. Crumble the streusel topping over the batter.
10. Bake at 350°F for 32 to 36 minutes.

Notes

http://www.godairyfree.org/recipes/gluten-free-coffee-cake-streusel-topping