Banana Streusal Coffee Cake- Vegan and Gluten Free

I hope you are all having a wonderful week? If not so much, than lets just be grateful it is just about the weekend.

We are having a perfectly splendid time down in Mexico. I am healing and feeling better and better each day I am down here- thank you so much for all of the well-wishes by the way, it’s so nice.

I love that one of the best foods you can eat to combat shingles (high in Lysine) is avocado!! Yes to copious amounts of guacamole! I have literally been eating it at every single meal and in between. Also I have to tell you that the whales are out in full force on the tip of Baja and it has brought me great joy to literally spend hours watching them play and show off out in the Pacific.

If you join me tomorrow for Saturday Stuff I will tell you more about what is going on down here in Paradise! But for now, Lets talk breakfast. Like weekend breakfast.
Coffee Cake specifically.

I mean, first of all, lets be clear, coffee cake is cake. I suppose it is slightly less sweet because we haven’t slathered it in sugar and butter filled frosting, but it is still soooo good all the same. I love the crumbly streusel topping and the optional, but wonderful addition of maple drizzle is really delicious. I hope you will give it a try and serve it up to lucky loved ones for breakfast, or a later afternoon snack on a drizzly February Saturday perhaps? Either way, enjoy!

Banana Streusal Coffee Cake- Vegan and Gluten Free

Author: Heather Christo

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 8-10

Ingredients

1 cup unsweetened coconut milk
1 tablespoon apple cider vinegar
2 ½ cups Gluten Free All-Purpose Flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons xanthum gum
¾ teaspoon cinnamon
1 teaspoon kosher salt
1 ½ cups banana puree
1 teaspoon vanilla
½ cup coconut oil, melted
Streusal Topping
1 cup gluten free oats
½ cup brown sugar
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon kosher salt
¼ cup solid coconut oil
Maple Drizzle
½ cups powdered sugar
1 tablespoons coconut oil
1 tablespoons coconut milk
½ teaspoon maple extract
pinch of salt

Instructions

Preheat the oven to 350 degrees and spray a 9” round cake pan with coconut oil and cover the base of the pan with a round of parchment paper.
In a small bowl combine the coconut milk and the apple cider vinegar and set aside.
In the bowl of a standing mixer, fitted with a whisk attachment, combine the dry ingredients.
Add the banana puree, vanilla, coconut oil and coconut milk and mix until well combined.
Transfer the batter to the prepared cake pan and top evenly with the streusel topping.
To make the Streusal Topping combine the oats, sugar, baking soda, cinnamon and salt. Take the solid coconut oil and cut or pinch it into the dry ingredients until you have a pea sized chunks in the streusel topping.
Bake the coffee cake for 45 minutes at 350 degrees.
Let cool to warm or room temperature before turning out of the pan.
Whisk the maple drizzle ingredients together until smooth and then drizzle over the top of the coffee cake. Slice and serve.