Cinnamon Streusel Coffeecake
Gluten-free and sugar-free.
Streusel Ingredients:
2/3 cup King Arthur Flour gluten-free all-purpose baking mix
½ cup Xyla xylitol
1 tsp. cinnamon
6 tbsp. shredded Organic Valley or Earth Balance butter sticks
1 tsp. of Frontier maple flavoring
2/3 cup King Arthur Flour gluten-free all-purpose baking mix
½ cup Xyla xylitol
1 tsp. cinnamon
6 tbsp. shredded Organic Valley or Earth Balance butter sticks
1 tsp. of Frontier maple flavoring
Cake Ingredients:
1 ½ cups King Arthur Flour gluten-free all-purpose baking mix
½ cup Xyla xylitol
¼ cup Spectrum Safflower or Sunflower oil
2 large eggs or EnerG egg replacer
¾ cup So Delicious Coconut milk or Good Karma flax milk
1 tsp. Frontier vanilla
½ tsp. Sweet Leaf English toffee stevia
Topping:
½ cup chopped pecans
1 ½ cups King Arthur Flour gluten-free all-purpose baking mix
½ cup Xyla xylitol
¼ cup Spectrum Safflower or Sunflower oil
2 large eggs or EnerG egg replacer
¾ cup So Delicious Coconut milk or Good Karma flax milk
1 tsp. Frontier vanilla
½ tsp. Sweet Leaf English toffee stevia
Topping:
½ cup chopped pecans
Preheat oven to 350 degrees. Lightly grease a 9” square pan.
Streusel: Mix the baking mix, xylitol and cinnamon together until evenly blended. Work in the butter and maple flavoring until evenly crumbly. Set aside.
Cake: Whisk together dry ingredients: baking mix and xylitol. Whisk together liquid ingredients: oil, eggs, milk, vanilla, stevia and stir into the dry ingredients until blended.
Spread the batter into the prepared pan. Sprinkle with streusel. Top with ½ cup chopped pecans.
