Sour Cream Cinnamon Streusel Coffee Cake This will make your home smell like heaven and your belly so contented. Shall we just get into it?
Cake 2 tablespoons ground flax 6 tablespoons aquafaba 2 cups all purpose gluten-free flour mix(I like this one) 1 cup granulated vegan sugar 1½ teaspoons baking powder 1 teaspoon ground cinnamon Pinch of salt ¾ cup vegan butter, softened 2 tablespoons plain, non-dairy milk 1 teaspoon pure vanilla extract 1 cup vegan sour cream
Streusel ¾ cup light brown sugar, packed ¼ cup all purpose gluten-free flour mix 2 teaspoons ground cinnamon 2 tablespoons vegan butter, softened
Whisk together the flax and aquafaba in a cup and allow to gel in the refrigerator for about 15 minutes.
Preheat the oven to 350 degrees and lightly grease an 8-x-8-inch baking pan on the bottom and sides.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. In a dome in the middle, add the flax eggs, softened butter, milk, vanilla and sour cream. Mix until all the flour is integrated. It will be thick and heavy like a bread dough but trust that it is fine. If it’s too dry, add more milk by the tablespoon until all the flour is absorbed.
In a small bowl, stir together the streusel ingredients, reserving the butter for now.
Spread half of the cake batter in the pan. Sprinkle half the streusel over the top. Top with the remaining cake batter. Mix the softened butter into the remaining streusel ingredients and sprinkle over the top.
Bake for 27 minutes. Turn 180 degrees and bake 27 more minutes. Allow to cool, slice and serve.