Eosinophilic Esophagitis Friendly Vegan Cinnamon Coffee Cake

Total time1 hr 15 min

Prep time20 min

Cook time40 min

Eosinophilic Esophagitis Friendly Vegan Cinnamon Coffee Cake

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Ingredients

9 servings

For the flax egg

1 tbsp ground flaxseed
Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)Badia Organic Flax Seeds Ground - 1.25 Oz
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3 tbsp water

For the streusel

⅓ cup vegan butter, melted and cooled slightly
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
⅓ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp salt

For the cinnamon swirl

¼ cup packed light brown sugar
1 ½ tsp ground cinnamon

For the cake

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup organic cane sugar
½ cup vegan butter, melted and cooled slightly
1 cup dairy free milk
1 tbsp apple cider vinegar
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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