1/2 cup almond flour/fine meal
1/2 cup oat flour
1 cup brown rice flour
1/3 cup cane sugar
1/4 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon xanthan gum
11/4 cup unsweetened soy milk (or non-dairy of your choice)
1/4 cup unsweetened apple sauce
11/2 teaspoon vanilla extract
**please make sure to use certified gluten free flours, in order for it to be gluten-free**
2 cup brown rice flour or oat flour
1 cup brown sugar
2 teaspoon cinnamon
4 Tablespoons unsweetened apple sauce
Pre-heat @ 375 F
In a large bowl add in the almond flour, oat flour, brown rice flour, sugar, salt, baking powder, and xanthan gum. Whisk everything together until fully mixed. Then slowly whisk in your soy milk, apple sauce and vanilla extract.
Cake batter should be a little thick.
Now to make the crumble in a separate bowl mix together the brown rice flour, brown sugar and cinnamon. Add in the apple sauce, using your hands or a fork begin to cut the flour mixture into the apple sauce. It should start to look crumbly. Crumble until desired size.
Line and oil a 9 inch round or an 8x8 pan, pour half of the batter into the pan, then add in half of the crumble. Pour in the rest of the batter and make sure it is evenly spread. Then top it off with the rest of the crumble.
Bake in the oven for about 45-50 minutes. Make sure to check on it.
When it is done, allow it to cool down for about 15 minutes.
This coffee cake is very moist and can last up to 3 days covered in the fridge.