Gluten Free Vegan Orange Cinnamon Crumble Cake!


Crumble cake! This is something new i discovered and loved it for its simplicity. Plus its was gluten free and i made it vegan by skipping the eggs. Awesome recipe! These cakes can be had for breakfast, tea time or really any time for the day. My daughter loved making it and almost finished eating half of it in a single day. Its not very sweet and the orange and cinnamon add lovely fruity tones to it. The recipe is inspired from Sarah Bakes. I have made many of her recipes and all have been a hit. I love her addition of coconut flavor to most of the baking products. So here it goes...

 Makes: 9 servings

 Ingredients:
  • 1 cup Gluten free flour*
  • 1/2 cup sugar
  • 1/4 cup coconut oil, at room temperature 
  • 1 heaped teaspoon of orange zest
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Ener G egg replacer for one egg (1 1/2 tsp of the egg replacer mixed into 2 tbsp of water. Beat till frothy)
  • 1/2 cup freshly squeezed orange juice ( roughly used 1 1/2 oranges for this)
* For Gluten Free Flour, I mix
2 cups brown rice flour
1 cup sorghum flour
1 cup potato starch
1/2 tapoica starch
2 1/2 tsp xanthum gum

This makes about 4.5 cups. You can refrigerate the rest and use for other recipes.
Directions:

Preheat oven to 350 degrees. Grease an 8×8-inch square baking dish and have it ready.  
Whisk together flour and sugar in mixing bowl. 
Add coconut oil and blend with a fork, until it resembles cornmeal.
Add in the orange zest and mix well. The mixture smells heavenly at this time with orange and coconut flavors blending together.
Measure 1/2 cup  of the crumb mixture and place in a separate bowl.  Mix in the cinnamon.  Set aside.
To remaining crumb mixture, add baking powder and salt.  Stir until combined. 
Add in the egg replacer mixture and orange juice, mixing until smooth.  
Pour batter into prepared baking dish and sprinkle cinnamon mixture over the top. 
Bake for 20-25 minutes, or until center is set. 

Enjoy !! Let me warn you, you cant stop at just one.


 


Comments

Post a Comment

Popular posts from this blog

Chicken Kheema

Image
I had minced chicken meat on hand and usually i would make koftas/meatballs curry. My daughter loves fried koftas so much that once she ate almost all of them even before i had a chance to add them to the gravy. We adults had to only settle for a couple of koftas and loads of plain gravy. But today i had no time for a leisurely dinner. Racing back home from class, I only had 30 mins before dinner time. After wasting 5 more mins on deciding what to make, I finally settled for a street styled but healthy homemade Chicken Kheema. Kheema or spiced mince meat is usually made with lamb or goat meat. But you can try it with any ground meat. This recipe is made with chicken.  Vegetarians can make this with Indian cottage cheese also called as paneer. This a quick finger licking good recipe. You can also stuff it into a bun and make your own version of Indian flavored sloppy joes.  Ingredients: 1/2 pound mince chicken 1 large onion diced finely 1 tomato chopped 2-3 cloves of garlic gr
Read more

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
Read more