Cara Reed, founder of the blog Fork and Beans, has a new new cookbook, Decadent Gluten-Free Vegan Baking: Delicious Gluten-, Egg- and Dairy Free Treats and Sweets.
She's sharing one of her innovative recipes with us, Cinnamon Streusel Coffee Cake
Yield: Makes 8 squares
Cinnamon Streusel Filling Recipe
1 3⁄4 c/289 g Cara's All-Purpose Blend (page 166 in the cookbook)
1 c/220 g brown sugar, packed
1 1⁄4 tsp/3 g cinnamon
1⁄4 tsp salt
3⁄4 c/168 g vegan butter, cold and cut into small pieces
1 1⁄2 c/180 g chopped toasted pecans
DRY
2 c/330 g Cara's All-Purpose Blend (page 166 in the cookbook)
1⁄2 c/73 g lightly packed brown sugar
3 tsp/11 g baking powder
1 tsp xanthan gum
1⁄2 tsp salt
WET
1 c/240 ml nondairy milk
1⁄4 c/60 ml vegetable oil
1 Tbsp/15 ml apple cider vinegar (or lemon juice)
FOR THE GLAZE
1 c/120 g powdered sugar
2 Tbsp/30 ml nondairy milk
ADD-ON
1⁄2 batch Royal Icing (page 158 in the cookbook)
Preheat oven to 350°F/180°C. Grease an 8 x 8-inch/20 x 20-cm square pan.
For the cinnamon streusel filling, combine the flour, brown sugar, cinnamon and salt
in a small bowl. Cut in the cold vegan butter and pecans and blend into the mix until
small crumbles form. You might have to use your fingers to blend. Sey aside.
In a large bowl whisk together all of the dry ingredients for the cake. Make a well
in the center and pour in all of the wet ingredients. With a wooden spoon stir until
just combined. Spoon half the batter into a greased pan. Sprinkle half the streusel
filling mixture evenly over the batter. Top with remaining batter and spread evenly.
Sprinkle remaining streusel topping mixture evenly over batter.
Halloween recipe bonus: Monster Halloween Candy Bark