
Vegan Coffee Cake
INGREDIENTS:
cake:
½ cup vegan butter, like Earth Balance (or regular butter)
¾ cup brown sugar
2 teaspoons vanilla extract
1 ½ cup gluten-free baking flour (Bob's Red Mill 1 to 1, or regular all purpose flour!)
2 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup almond milk (or oat, or regular!)
filling/topping:
1 cup gluten-free baking flour (I used Bob’s Red Mill in the dark red bag)
1 cup brown sugar
2 teaspoons cinnamon
½ teaspoon kosher salt
6 tablespoons vegan butter
glaze (optional)
1/2 cup confectionary sugar
1 tablespoon almond milk (or regular!)

DIRECTIONS:
Preheat the oven to 350, & then grease your loaf pan with Pam or coconut oil.
In a standing mixer, cream the butter & sugar together. Add the vanilla. Beat again.
Whisk together all the dry ingredients in a separate bowl. Once combined, add to wet mixture. Beat until just combined.
Pour in the milk and beat until you have a smooth, slightly thick batter.
Set aside. Make the filling.
Filling: combine all ingredients (butter, flour, sugar, cinnamon & salt) and pinch together (using your hands works best!) until crumbly.
Now prep the loaf. Transfer half of the batter to the bottom of the prepared loaf pan. Use a wet small offset spatula to gently spread the batter evenly across the loaf pan.
Sprinkle the filling across the batter.
Add remaining batter on the top, & then sprinkle the remaining filling mixture on top.
Bake for 1 hour.
While baking, if desired, create sugar glaze. Mix confectionary sugar & milk together with a fork. Add more confectionary sugar if needed for desired thickness.
Take loaf from oven & drizzle with glaze. Enjoy!