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 veganServings 9 servings
Calories 287kcal
Ingredients
Crumb:
- ¼ cup brown rice flour
- 1 teaspoon ground cinnamon
- ½ cup pumpkin seeds toasted (or sunflower seeds or other nuts)
- ¼ cup ground flax or chia seed
- 1 Tablespoon Stevia in the Raw
- 2 Tablespoons coconut oil
- 2 Tablespoons pure maple syrup
Cake:
- 1 cup brown rice flour
- ¼ cup ground flax or chia seed as a binder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon scant salt
- 2 medium sized ripe bananas
- ½ cup pure maple syrup
- 1 teaspoon vanilla
- 2 Tablespoons oil
- 1 teaspoon lemon juice or apple cider vinegar
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
