Easy Apple Coffee Cake (GF, Vegan)

Directions

1. 1
   Preheat the oven to 375 F (190 C) and line an 8x8-inch baking dish with parchment paper, leaving plenty of paper over the edges so you can easily lift the cake out later. This recipe will also work in a 9-inch round cake pan, or two 6-inch round cake pans.
2. 2
   In a large mixing bowl, combine dairy-free milk, melted butter, maple syrup, and vanilla and mix well. Next, add the coconut sugar, almond flour, gluten-free flour blend, baking powder, baking soda, cinnamon, and salt and stir until well combined. The texture will be quite thick and will resemble a cookie dough more than a typical cake batter.
3. 3
   Add the cubed apples and mix until they are evenly distributed throughout the batter.
4. 4
   Scrape the batter into the prepared baking dish and spread it evenly. It’s okay if the top has some texture; it will be covered with the crumble topping later!
5. 5
   Put the cake into the oven and bake for 40 minutes. Meanwhile, prepare the crumble topping (optional).
6. 6
   To your now-empty mixing bowl, add the cane sugar, coconut sugar, and cinnamon and mix with a fork until evenly combined.
7. 7
   Add the vegan butter and mix well. Next, begin adding the flour in 1/4 cup (40 g) increments, mixing well with your fork after each addition. You may need more or less flour depending on the brand of your gluten-free blend.
8. 8
   Add flour until the texture appears pale and slightly dry and the mixture clumps together easily when you pinch it.
9. 9
   At the 40-minute mark, remove the cake from the oven and carefully add the crumble topping in an even layer on top of the cake. Return the cake to the oven for 5 minutes until the crumble topping is dry to the touch and just beginning to look toasty.
10. 10
    Remove from the oven and let cool for at least 10 minutes before removing from the baking dish.
11. 11
    Let cool almost completely before slicing and serving. Keep at room temperature for up to 3 days or in the freezer for up to 1 month.