This Cinnamon Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a wonderful crumb filling, a nice texture, and a delicious cinnamon flavor.
Cinnamon Coffee Cake
2 Cups of gluten-free all-purpose flour
3/4 Cup of organic sugar
1 Cup of nondairy almond
milk and 1 tablespoon of apple cider vinegar
1 Teaspoon of baking soda
1 Teaspoon of baking powder
1 Teaspoon of Himalayan salt
1/2 Cup of nondairy yogurt
1/2 Cup of canola oil
1/2 Tablespoon of vanilla extract
1/2 Cup of gluten-free flour
1 Cup of coconut sugar
1 Tablespoon of cinnamon
1/4 Cup of vegan butter cold, cut into cubes
3/4 Cup of organic powdered sugar
2 Teaspoons of nondairy almond milk, adjust according to consistency
-Preheat the oven to 350F. Add parchment paper to a 9 by 13 pan or grease pan.
-Mix together the milk and vinegar. Set aside to curdle.
-In a large bowl, whisk the flour, sugar, baking powder, baking soda and Himalayan salt.
-Then add the the nondairy yogurt, oil, vanilla extract and almond milk to the flour mixture. Combine well.
-In a small bowl add the cinnamon swirl ingredients and combine well. You can use a fork to cut the butter into the other ingredients.
-Pour the batter in the pan and spread evenly. Sprinkle the cinnamon swirl ingredients on top then swirl with a knife.
-Bake in the oven for 30 to 35 minutes or until a toothpick comes out clean. When the cake cools, drizzle with icing slice and enjoy!