Every time I take a bite of this streusel coffee cake, memories of my childhood flood my mind. Oh, the sweet smell of cake baking in the oven is a wonderful way to wake up! My mother would make this same coffee cake (although not vegan or gluten free) for brunch on special occasions, breakfast on birthdays and always on Christmas morning. It was a tradition in our home while growing up and I plan to carry on this simple tradition in our own family as well.
I just made this cake as a breakfast treat for some friends who just had their second baby boy. Moms and dads need lots of nourishment to care for a newborn! You can easily slice the cake and freeze the extras for a quick breakfast or treat to share.
I adapted my mothers traditional recipe to make it gluten-free, egg-free and dairy-free and it is just as delicious! I love to add lots of extra sliced apples and walnuts because it is so yummy that way. Note: If you would like to make it with regular wheat flour, you can substitute 1½ cups whole wheat flour and 1½ cups all purpose flour for the gluten free flour and eliminate the xanthan gum.
I hope you enjoy this lovely cake and return to the recipe many times!
3 cups Bob’s Red Mill gluten free all purpose baking flour, click here
1½ teaspoons xanthan gum, click here
1 tablespoons baking powder
½ teaspoon salt
½ cup Earth Balance butter or other vegan butter
1½ cups sugar
2 Ener-G egg replacer “eggs” prepared as directed on the box OR in a bowl with a tight fitting lid, combine 2 tablespoons flaxseed meal with 6 tablespoons warm water and shake vigorously
1 cup rice milk or other non-dairy milk
2-3 apples, cored, peeled and thinly sliced
½ cup brown sugar
1 cup walnuts
1 tablespoon cinnamon
Preheat oven to 350 degrees F. Spray bundt pan with non-stick cooking spray and set aside.
In a large mixing bowl, combine flour, xanthan gum, baking powder, and salt. Set aside.
In the bowl of a standing mixer, cream together the butter and sugar. Mix in the egg replacer eggs. Add dry ingredients to the creamed mixture alternatively with the rice milk until mixed.
In a small bowl, combine the brown sugar, walnuts and cinnamon.
Layer into the bundt pan as follows: ⅓ batter, ⅓ streusel, ½ apple slices, ⅓ batter, ⅓ streusel, ½ apple slices, ⅓ batter, and top with remaining streusel.
Bake 60-70 minutes or until done. Allow to cool on a wire rack for 10 minutes. Turn over onto a plate and serve warm.