gluten free vegan apple cinnamon coffee cake
RECIPE TYPE: breakfast
SERVES: 10-12
cinnamon crumb topping
apple cake
  • 1 1/2 cups, plus 2 tablespoons Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup So Delicious unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 3/4 cup organic cane sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola or sunflower seed oil
  • 1 teaspoon pure vanilla extract
  • 2 apples, peeled, cored and thinly sliced
simple glaze
  • 1 cup organic powdered sugar
  • 2-3 tablespoons water
  1. Preheat oven to 350 degrees. Prepare 9-inch springform pan* by spraying with non-stick cooking spray.
  2. To make cinnamon crumble topping, place 3/4 cup flour, brown sugar, sugar, coconut oil and cinnamon in mixing bowl. Blend ingredients together using pastry cutter or fork. Set aside.
  3. In large mixing bowl, sift together 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda and salt. In separate bowl, mix together coconut milk and apple cider vinegar, until curdled. Mix in sugar, applesauce, oil and vanilla extract. Add to flour mixture and stir to combine.
  4. Pour batter into prepared pan. Top with peeled and thinly sliced apples, in an even layer over batter. Sprinkle crumb topping over apples.
  5. Bake cake for 50-55 minutes or until toothpick inserted comes out clean. Place cake on cooling rack. Allow to cool in pan for 15 minutes before releasing from springform pan.
  6. Mix up simple glaze by whisking together powdered sugar and water, until desired consistency. Drizzle over warm cake. Slice and serve.
*You can also use a 9x9-inch square or round baking dish. Be sure to line with parchment paper for easy removal.
Recipe by Sarah Bakes Gluten Free at