Unbelievable! Gluten free, sugar free, and of course totally vegan. So fluffy and delicious you won’t believe it. Bake it the night before and have it with a scoop of vanilla Coconut Bliss while it’s still warm, then have it again the next day with your morning coffee. Either way it’s absolutely delightful.
Preheat your oven to 375 and lightly grease an 8″ round or square pan with Earth Balance.
Make some vegan buttermilk:
3/4 cup soy milk (regular or vanilla)
1 tsp apple cider vinegar
Mix the two together, set aside, and then start in on making the top and middle layers.
1 cup Bob’s Red Mill gluten free all purpose flour
1/2 cup brown rice syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup canola oil
1/4 cup oats that have been ground a bit in your food processor
Mix all of this together in a bowl. It will be sort of like a big mass of brown shiny stuff, not crumbly like your usual coffee cake.
1 granny smith apple, cut into very thin wedges
1 tsp freshly squeezed lemon juice
1 tsp cinnamon
Mix this together in a bowl.
The vegan buttermilk you made earlier
1/3 cup brown rice syrup
1/3 cup agave nectar
1/2 cup canola oil
1 tsp pure vanilla extract
1 1/2 cups Bob’s Red Mill gluten free all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
Mix the wet ingredients together first, and then add the dry ingredients. Use a mixer of some sort and this will go quickly. I have an old hand-operated eggbeater that I love for this.
Now get your greased pan and put down the batter first, then arrange your apple slices, and finally use your hands to pick apart the topping and evenly distribute little pieces of it all over the top.
Bake for 35 minutes and let it cool for about half an hour before you serve it.
The original inspiration for making this cake came from Isa’s Vegan Brunch cookbook. Unfortunately it was not gluten OR sugar free, so I had to noodle with the ingredients and proportions. Then I had this granny smith apple that was shining roundly at me in a bowl, so I used that too. There must’ve been magic in the air, because this cake turned out beautifully and perfectly the very first time. Yay!