This coffee cake is a surefire hit that is "safe" for almost everyone to enjoy. This vegan, gluten free version was adapted from The Gluten Free Vegan, and is spiced just right - kids won't find it too aggressive but adults won't find it bland either. It's moistened with applesauce, yogurt and agave nectar, and is free of any "gums" too! All those tweaks keep it tender and sweet, and of course it has a to-die for crumb topping! Rather than oats or flour, though, I toasted some red quinoa and coconut and bound it with just enough quinoa flour, brown sugar and coconut Earth Balance to make it stick. Fresh out of the oven, you may need bowls rather than plates (or just eat it out of the pan, whatever), but when cooled, it slices a bit better. It is a very "fall-y apart-y" kind of cake, but that's what makes it great!
Being shared with the Foodie Friends Friday Linky Party
Gluten Free Vegan Quinoa Coffee Cake
1/2 cup quinoa flour
1/4 cup dark brown sugar
1/2 cup red quinoa, rinsed and toasted
1/2 cup shredded unsweetened coconut
1/2 tsp ground cinnamon
1/4 cup Earth Balance coconut "butter" or Buttery Stick margarine
3 tbsp water
1/2 cup raw agave nectar (I used Nature's Agave) or buckwheat honey (for not vegan)
1 (1g) packet vanilla flavoured stevia (optional)
3 tbsp Earth Balance coconut "butter" or Buttery Stick margarine
1 tbsp canola oil
1 1/2 tbsp Ener-G egg replacer
1 tbsp ground flax seeds
3 tbsp warm water
1/2 cup vegan plain yogurt (I used Olympic "Soyogurt")
1/4 cup water
1/2 cup chunky unsweetened applesauce (I used homemade)
1 cup quinoa flour
1/2 cup brown rice flour
1/3 cup tapioca starch
2 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
- Preheat oven to 350F and line a 9" square pan with parchment.
- For topping, toss together quinoa flour, brown sugar, red quinoa, coconut and cinnamon to combine.
- Add the Earth Balance and cut in until crumbly, then add the water and mix with your fingertips to form a moist crumb.
- Set aside.
- Beat together the agave, stevia, Earth Balance and oil together until combined.
- Whisk together the egg replacer, flaxseeds and warm water, then stir into the agave mixture.
- Beat in the yogurt, water and applesauce.
- Add the quinoa flour, brown rice flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg and salt and beat in.
- Spread in the pan and pat the topping mixture evenly over the batter.
- Bake for 35-40 minutes (mine was spot on at 37).
Total Fat: 14.1 g
Cholesterol: 0.0 mg
Sodium: 72.8 mg
Total Carbs: 53.5 g
Dietary Fiber: 5.2 g
Protein: 5.6 g