![]() ![]() Then comes the coconut sugar-pecan crumble topping made with gluten-free flour, pecans, coconut sugar, maple syrup, cinnamon, and optional coconut oil! It adds the perfect sweet crunch to the top of the cake.Īll that’s left to do is bake to golden brown perfection! Once the batter is ready, it’s spread into a cake pan with a cinnamon and coconut sugar swirl in between. Lastly, maple syrup adds sweetness and vanilla extract provides delicious aroma and vanilla flavor. We used applesauce to add moisture while keeping it oil-free, but you can also sub dairy-free yogurt (we used half of each!) for a heartier, richer texture. Next, we added dairy-free milk and apple cider vinegar for a “buttermilk” effect, which adds richness in flavor and fluffier texture to the cake. For natural sweetness, we used coconut sugar, and for leavening, we used a mix of baking powder and baking soda. Almond flour makes it moist and hearty, while potato starch and arrowroot lighten up the texture. The gluten-free flour base for this cake is a mix of almond flour, potato starch, and arrowroot starch. Our version is not traditional but is our inspired, plant-based, gluten-free take on this sweet, cinnamon-infused treat. By the late 19th century, some American bakers did add coffee to the cake batter and others modified it to be denser and more cake-like. Then, immigrants from Germany and Scandinavia brought it to the US. It’s believed that the concept originated in the 17th century in Northern/Central Europe. ![]() Instead, coffee cake refers to eating a sweet cake alongside a cup of coffee. While the name “coffee cake” might make you think it contains coffee, that’s not usually the case. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |