Apple Streusel Coffee Cake (Gluten-Free, Vegan)



1/4 cup organic light brown sugar

3 tablespoons coconut oil

3 tablespoons brown rice flour

1/2 teaspoon ground cinnamon

Coffee Cake:

1 cup diced apples (no need to peel; I liked it best with a Fuji)

1/4 cup canola oil or coconut oil

3/4 cup non-dairy milk

1/2 cup organic cane sugar

1 cup brown rice flour (130 grams)

1/3 cup coconut flour (40 grams)

1/2 teaspoon baking soda

1/2 teaspoon sea salt


  1. Preheat the oven to 350 degrees F. Grease an 8 x 8 inch glass pan.
  2. In a small bowl, stir together the streusel ingredients until well mixed (brown sugar, coconut oil, brown rice flour, and cinnamon). Set aside.
  3. In a food processor, quickly mix the apples, oil, and milk (about 5 seconds).
  4. Mix the sugar, rice flour, coconut flour, baking soda, or sea salt in a medium sized bowl, then pour into food processor and process until evenly mixed.
  5. Scoop batter (it will be thick) into the pan and press evenly. Sprinkle the streusel on top and bake for 35 minutes. Allow to cool completely before slicing.

Makes 16 individual coffee cake bars


Notes: Feel free to exchange both sugars in the recipe for coconut palm sugar. The flavor and texture will be slightly different, but it will still be delicious! If you prefer to limit the sugar, just keep the streusel topping off and it becomes a snack "bar" instead of coffee cake.

Find the original recipe at The Daily Dietribe

An original recipe by Iris Higgins