2Tablespoonsdairy free stick butter(we used Country Crock Avocado Oil plant butter sticks)
Instructions
Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper, or spray the bottom with spray oil. Set aside.
In a medium bowl, whisk together the sorghum flour, ground flaxseed, baking powder, salt, cinnamon, and ginger. Set aside.
Wash and dice your pear and set aside.
In another medium bowl, whisk together the rice milk, brown sugar, oil, and vanilla.
Add the rice milk mixture to the flour mixture and whisk together. Add the diced pears and stir.
Allow the batter to rest and thicken a bit for 1-2 minutes and stir again.
While the batter is resting, prepare the streusel topping: stir together the flour, brown sugar, cinnamon, and salt. Cut in the dairy free butter until crumbly.
Pour the batter into the prepared pan, top with the streusel topping, and bake for 35 minutes.
Allow the coffee cake to cool for 10 minutes before slicing and eating warm.