This tender, moist Gluten Free Vegan Coffee Cake has a tasty blackberry swirl and is loaded with a crunchy, crispy crumble topping! It's sure to be a hit!
Line the bottom of a 9 inch cake pan with parchment paper, rubbing the sides with coconut oil. Heat your oven to 350 degrees.
In a medium bowl, stir together the oats, baking powder, cinnamon, baking soda and salt.
In a separate large bowl, stir together the coconut sugar, yogurt, applesauce, oil, almond milk and vinegar.
Add the dry ingredients into the wet ingredients and stir until combined. Pour into the prepared pan, spreading out evenly.
Drop the fruit spread all over the top of the batter and use a sharp knife to swirl it in.
In a medium bowl, mix together the oats and sugar. Add in the oil and use your hands to mix until crumbly.
Spread the crumbs over the cake, lightly pressing them in to stick to the batter.
Bake for 48-50 minutes, or until a toothpick in the center comes out clean (you'll see some dark fruit spread on the toothpick, but you don't want to see any batter.)
Let cool COMPLETELY. **
Slice and DEVOUR!
*Please weigh your flour to ensure results
** Because there is no eggs, this needs to cool COMPLETELY to give it structure, or you won't be able to get it out of the pan.