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Vegan Banana Maple Coffee Cake (Gluten Free)

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This Vegan Banana Maple Coffee Cake is perfect for weekend breakfast or brunch! It’s allergy friendly and delicious: gluten free and allergy friendly!

This Banana Maple Coffee Cake is perfect for weekend breakfast or brunch! It's allergy friendly and delicious: gluten free and vegan! - @TheFitCookie #glutenfree #vegan

This morning I actually got up on time (!!) and had some time to make a hot breakfast, and we had a bunch of over-ripe bananas that begged to be baked into something yummy! I would have made banana muffins again, but I am burned out on banana muffins after several recipe flops: the last batch I made I forgot the baking soda (really dense!).

Since banana muffins were off the menu for a while, I decided to make something different today: coffee cake. I haven’t made coffee cake in while, so I decided to look through a cookbook I got for Christmas last year and I found the perfect recipe to make-over for breakfast.

Coffee cake is really more of a dessert, but this cake is still wholesome because it is made with whole grain flour, pure maple syrup, less fat, bananas, and (best of all) it’s allergy-friendly!

This Banana Maple Coffee Cake is perfect for weekend breakfast or brunch! It's allergy friendly and delicious: gluten free and vegan! - @TheFitCookie #glutenfree #vegan

Recipe adapted from the HayDay Country Market Cookbook by Kim Rizk

 

A piece of apple crumb cake on a plate.

Vegan Banana Maple Coffee Cake (Gluten Free)

This Vegan Banana Maple Coffee Cake is perfect for weekend breakfast or brunch! It's allergy friendly and delicious: gluten free and allergy friendly!
Gluten free and vegan
5 from 1 vote
Print Pin Rate
Course: Breakfast & Brunch
Cuisine: American
Keyword: gluten free coffee cake, maple coffee cake, vegan coffee cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9 servings
Calories: 287kcal
Author: Recipe adapted from the HayDay Country Market Cookbook by Kim Rizk

Ingredients

Crumb:

Cake:

Instructions

  • Preheat the oven to 350˚ F and spray an 8x8 inch with oil.
  • Prepare the crumb mixture: in a food processor, add the flour, cinnamon, seeds or nuts, ground flax seed, Stevia, coconut oil, and maple syrup. Pulse process a couple times until mixed well and crumbly.  Set aside.
  • In a medium size bowl, whisk together the flour, ground flax seed, baking powder, baking soda, and salt.
  • In a larger bowl, mash bananas well, then mix in the maple syrup, vanilla, oil, and lemon juice or vinegar.  Once mixed well, add in the dry ingredients and mix together.
  • Pour a little less than half the batter into the pan and spread it out. Sprinkle this layer with 1/2 the crumb mixture. Pour the rest of the batter on top of this and carefully spread out. Top the batter with the remaining crumb mixture.
  • Bake in the over for 20-25 minutes or until nicely browned and toothpick inserted in the center comes out mostly clean.
  • Let cake cool in the pan a bit before cutting and serving warm. Enjoy!

Nutrition

Calories: 287kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Sodium: 258mg | Potassium: 353mg | Fiber: 4g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 2.5mg | Calcium: 73mg | Iron: 1.4mg
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4 thoughts on “Vegan Banana Maple Coffee Cake (Gluten Free)”

  1. Hi, would it be ok to use white rice flour instead of brown rice or a combination of sorghum and white rice/tapioca flour?

    Thanks!
    Hamel

    Reply
    • Hi Hamel! You can replace the brown rice flour with white rice flour or sorghum flour. You could use some tapioca flour in this recipe, but it would change the texture so I wouldn’t use too much. The rice flour or sorghum flour should work fine. I have had good results replacing brown rice flour with sorghum flour

      Reply

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