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
- 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)
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.
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.