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:

1. Preheat the oven to 350, & then grease your loaf pan with Pam or coconut oil.

2. In a standing mixer, cream the butter & sugar together. Add the vanilla. Beat again.

3. Whisk together all the dry ingredients in a separate bowl. Once combined, add to wet mixture. Beat until just combined.

4. Pour in the milk and beat until you have a smooth, slightly thick batter.

5. Set aside. Make the filling.

6. Filling: combine all ingredients (butter, flour, sugar, cinnamon & salt) and pinch together (using your hands works best!) until crumbly.

7. 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.

8. Sprinkle the filling across the batter.

9. Add remaining batter on the top, & then sprinkle the remaining filling mixture on top.

10. Bake for 1 hour.

11. While baking, if desired, create sugar glaze. Mix confectionary sugar & milk together with a fork. Add more confectionary sugar if needed for desired thickness.

12. Take loaf from oven & drizzle with glaze. Enjoy!