The Best Coffee Cake

This is a crowd pleaser!  My family begs for this every now & then, but I try to only make it on special occasions.  It's not a "low sugar" breakfast, so I try to make it a special treat.  Enjoy this special recipe that I adapted from a recipe passed down from my mom.



INGREDIENTS:

-2 1/2 cups gluten free flour*
-1 1/4 tsp xanthan gum
-2 cups brown sugar or coconut sugar
-1/2 tsp sea salt
-2/3 cup extra virgin olive oil or butter (I use Earth Balance)

DIRECTIONS:

mix til crumbly
take out 1/2 cup of mixture & set aside
To what's left over, add:

REMAINING INGREDIENTS:

-2 tsp baking powder
-1/2 baking soda
-1 tsp cinnamon
-1 cup curdled milk substitute (coconut milk or sub with 1 tbsp of lemon juice or apple cider vinegar - let it set for 5 minutes)
-2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water.  Mix & let gel for a few minutes.)

DIRECTIONS:

1. Mix remaning ingredients.  Beat at medium high speed for 1-2 minutes or until light & fluffy.
2. Prepare a 9x11 pan.  Spread mixture out evenly.  Bake for 10 minutes at 375 degrees.  Next, take cake out of oven & sprinkle the 1/2 cup crumbly mixture over the top.  Bake for 10-15 more minutes or until a toothpick comes out clean.


* For a LIGHTER flour blend, use 1 cup sweet white rice flour, 1 cup tapioca starch, and 1/2 cup sorghum flour.
For a HEALTHIER flour blend, use 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup millet flour.