The Best Vegan Coffeecake GF
A one bowl wonder of a coffee cake that is as gorgeous as it is scrumptious!
Ingredients
- 1 1/4 cup GF Flour Mix I use Bob's Red Mill 1:1
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup granulated sugar
- 1 pinch salt
- 1/3 cup light cooking oil, like canola
- 1/3 cup soy milk
- 1 tsp apple cider vinegar
- 1 tbsp cornstarch whisked together with 1/4 cup aquafaba (legume liquid, see aboce the recipe for a link to my aquafaba page)
- 1 1/2 tsp vanilla extract
- 1 cup blackberries, frozen or fresh plus a few extra for the top of the cake
Topping
- 4 tbsp vegan butter
- 1/3 cup brown sugar
- 3/4 cup rolled oats
- 1 tsp cinnamon
- 3 tsp cocoa powder
Instructions
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Heat your oven to 350º F. Lightly grease an 8 inch round springform pan.
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Stir together the soy milk and the apple cider vinegar in a small bowl or mug and leave for 5 minutes.
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Make your topping by melting the vegan butter and mixing it together with the brown sugar, oats, cocoa powder and cinnamon in a small bowl.. Set aside.
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In an large bowl whisk together the flour, baking powder, baking soda, sugar and salt.
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Pour in the Soymilk/vinegar mixture, the oil, the cornstarch/aquafaba slurry and vanilla extract. Whisk until smooth.
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Arrange the blackberries on the bottom of your springform pan and scoop in the batter. If you have any extrs berries like I did press 3-4 into the top inch of the batter and smooth the top. Now sprinkle on the oatmeal topping. I chose to do it in a circle as you can see from the photos.
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Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a cooling rack and then slice and eat!!!!