Need the perfect weekend brunch recipe? Why not start with coffee cake! This gluten-free coffee cake has Vega® Protein & Greens in it for an extra bit of nutrition.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 6 Tbsp Vanilla Vega® Protein & Greens
- or Vanilla Vega® Essentials
- 3/4 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1/2 cup coconut oil or vegan butter, cold
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
- 3/4 cup Silk® Unsweetened Almondmilk
- Streusel Topping:
- 1/2 cup oats
- 1/4 cup almond flour (or ground almonds)
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 5 Tbsp coconut oil or vegan butter, cold
Preparation
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Preheat oven to 350F and grease an 8-inch square cake pan.
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Combine flour, Vega® protein powder, sugar, baking powder, salt and cinnamon.
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Cut coconut oil or vegan butter into dry ingredients.
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Add in flax egg and almond milk. Mix until combined.
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Press into cake pan and level with fingers.
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Press into cake pan and level with fingers.
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Bake for 30 to 40 minutes or until a toothpick comes out clean.
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Serve warm.
