Breakfast

Cinnamon Coffee Cake

Ingredients

Created by: The Veganess Bakehouse
Cinnamon Topping
55 g all purpose flour
160 g brown sugar
2 tsp cinnamon
35 g Alligga Ground Flax
38 g cold vegan butter
Coffee Cake
245 ml almond milk
1 tbsp apple cider vinegar
260 g all purpose flour
155 g sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
120 g unsweetened apple sauce
110 g Alligga Flax oil
2 tsp vanilla extract

Directions

Pre-heat oven to 3500F

Grease or line an 8” x 8” baking pan

Make topping by mixing flour, brown sugar, cinnamon and ground flax together in a bowl. Cut in butter using a pastry cutter to achieve a coarse meal texture. Set aside.

Combine the almond milk with the apple cider vinegar in a medium bowl.

In a separate large bowl, sift together the flour, sugar, baking soda, baking powder and salt.

Once the almond milk starts to curdle, mix in the unsweetened apple sauce, the flax oil, and the vanilla.

Add the liquid ingredients to the dry ingredients and mix until just combined.

Spread 1⁄2 of the batter in the prepared baking pan, and sprinkle with 1⁄2 of the topping mixture

Spread the remaining batter on top, and sprinkle with the remaining topping mixture.

Bake at 3500F for 40 minutes.

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