Ingredients
For The Cake:
- 2 1/3 cups oat flour sifted (220 grams)
- 1/2 tablespoon baking powder
- 1/2 tablespoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 3/4 cup coconut sugar
- 1/3 cup non-fat vanilla Greek yogurt at room temperature
- 1/4 cup coconut oil melted, plus more for greasing the pan
- 4 teaspoons Amoretti natural wild strawberry champagne extract
- Zest of 3/4 a large navel orange
- 1/3 cup champagne
For The Crumble:
- 3/4 cup rolled old-fashioned oats
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 9-inch cake pan with parchment paper, rubbing the sides with coconut oil.
- In a medium bowl, stir together the oat flour, baking powder, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, using an electric hand mixer on high speed, beat together the egg, egg yolk, coconut sugar, Greek yogurt, coconut oil, extract, and orange zest until well combined, about 30 seconds.
- Pour in the champagne and whisk until well combined.
- Pour the dry ingredients into the wet ingredients and stir until smooth and well combined. Pour into the prepared cake pan and smooth out evenly.
- In a medium bowl, stir together the oats and coconut sugar for the crumble. Add in the melted coconut oil and use your hands to mix until the oil is evenly distributed and you have a crumbly mixture.
- Sprinkle the crumbs evenly over the top of the cake in a thick layer, lightly pressing them into the batter.
- Bake until the crumbs are golden brown, the sides of the cake rise, and a toothpick inserted in the center comes out clean, about 38-40 minutes.
- Let cool in the pan for 30 minutes. Then, gently transfer to a wire rack to cool completely before slicing.
