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Coffee Cake with Cinnamon Streusel



1 cup oat flour

1/2 cup white rice flour

2 tablespoons potato starch (or cornstarch)

1/3 cup coconut sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup dairy-free milk

2/3 cup unsweetened applesauce

2 tablespoons oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla


1/2 cup white rice flour

1/2 cup almond flour

1/4 cup coconut sugar

2 tablespoons oil

2 tablespoons maple syrup

2 teaspoons cinnamon

1/4 teaspoon salt


Grease an 8" round cake pan or equivalent baking dish.

Add all dry ingredients for the streusel to a bowl, stir with a whisk, then add the wet ingredients. Use your fingers to combine everything until the mixture is slightly crumbly.


Set aside and preheat oven to 350º F.

Add all dry cake ingredients into a large mixing bowl and stir with a whisk. Add the wet cake ingredients and whisk all together.

Pour about half of the batter into the baking dish, then sprinkle half of the cinnamon streusel evenly over the batter. Pour the remaining batter on top of the streusel, then top with the remaining streusel.


Bake in the oven for about 35-40 minutes or until a toothpick inserted into the center of the crumb cake comes out almost clean. (Try to!) let cool completely before serving.

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