I make a lot of gluten free desserts when I'm cooking for family gathering as my sister-in-law has Celiac Disease. There are such great gluten free flour options out there that you barely taste the difference. Vegan is another story. It is very tricky to make Vegan dishes when you have nut allergies since so many substitutions involve tree nut products. But, I have mastered a truly delicious Vegan cake that is allergy friendly. My son loved it and kept asking for more of the "Vegan Free" cake, he didn't quite get what it was all about but I appreciated his enthusiasm!
Serves 12
Cake
3 cups gluten free flour (I prefer Bobs Red Mill 1 to 1 Gluten Free Flour)
1 cup cane sugar
2 tsp baking soda
1 tsp salt
2 teaspoon apple cider vinegar
1/4 cup canola oil
1/4 cup + 2 tablespoons apple sauce
2 cups unsweetened plain soy milk
Cinnamon Sugar Filling
1/4 cup brown sugar
1 tablespoon cinnamon
Crumb Topping
6 tbsp apple sauce
1/2 cup brown sugar
1 cup gluten free flour
1 tablespoon cinnamon
Glaze
1/4 cup powdered sugar
2 tsp maple syrup
drizzle of water to thin it out
Preheat oven to 350 degrees and line a 9 x 13 inch baking pan with parchment paper and spray lightly with canola oil
In a small bowl mix the cinnamon sugar filling and set aside. Then in another small bowl mix crumb topping with a fork. You will want this to look like large crumbs.
To make the cake add all your dry ingredients and whisk together. Then mix in your wet ingredients. Whisk until well combined.
Pour half the batter into the pan then sprinkle with cinnamon sugar. Pour the remaining half on top. Your cinnamon sugar will be showing a bit. You can gently swirl the batter with a fork so the cinnamon makes a pretty pattern. This will look nice when the cake is cut. Sprinkle the crumb topping evenly over the cake.
Bake 30-35 minutes, test with a toothpick, you want this to come out clean. You may see a little crumb topping on the toothpick and that is okay.
Cool the cake in the pan on a wire rack. While the cake cools whisk the powdered sugar and maple syrup together. This will be quite thick so drizzle a little bit of water at a time until you get a smooth, drippy consistency. You want to be able to have this carefully drip off a spoon. If it goes too fast it is too liquid, add a touch more sugar. Once cake is cooled completely carefully drizzle the glaze on. This is a sweet cake so you don't need a lot. This will just be mainly to complete the look!
Cut into squares and serve.
Cake can be stored covered at room temperature for 3 days. You can freeze remaining squares and let come to room temperature for another occasion!
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