Oatmeal Chocolate Chip Crumb Cake
Ingredients
The cake
-
¾
cup
non dairy milk
-
1
tbsp
apple cider vinegar
-
1 ⅔
cups
almond flour
-
1
cup
gluten free rolled oats
-
½
cup
tapioca flour (or arrowroot flour)
-
½
cup
coconut sugar
-
2
tsp
baking powder
-
1
tsp
baking soda
-
1
tsp
salt
-
⅔
tsp
cinnamon
-
⅓
cup
coconut oil, melted
-
2
flax eggs
(2 tb ground flax + 6 tb water)
-
⅓
cup
chocolate chips
The crumble
-
¾
cup
almond flour
-
2
tbsp
coconut flour
-
¼
tsp
sea salt
-
3
tbsp
coconut oil, softened
-
½
cup
gluten free rolled oats
-
3
tbsp
maple syrup
-
¼
cup
mini chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8-inch round pan with parchment paper, greasing the inside.
- In a small bowl, whisk together the non-dairy milk and apple cider vinegar, then set aside to curdle.
- In another small bowl, prepare the flax eggs by whisking together ground flax and water, then set aside.
- In a medium bowl, whisk together almond flour, rolled oats, tapioca flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until clumps are removed.
- Add melted coconut oil and flax eggs to the curdled milk, whisking until smooth, then pour into the dry ingredients and mix well.
- Fold in the chocolate chips and transfer the batter to the prepared pan, smoothing the top with a spatula.
- For the crumble, mix almond flour, coconut flour, rolled oats, salt, and softened coconut oil in a medium bowl, then add maple syrup and mix until moistened.
- Fold in the mini chocolate chips and scatter the crumble evenly over the batter.
- Bake for 45-55 minutes, covering with foil halfway through to prevent excessive browning.
- Allow to cool completely before cutting into 10 slices and enjoy.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
You might also like