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Vegan Cinnamon Zucchini Coffee Cake

By The Naked Foodie Life [1]

Cinnamon Zucchini Coffee Cake: Gluten Free, Vegan & Oil-free

 

Cake batter:

1/3 cup Runamok maple syrup [2] (I love the cinnamon + vanilla infused)

2 tbsp non-dairy yogurt

1/3 cup melted coconut butter

1 cup grated zucchini, water strained out (or use apple!)

1  cup almond flour

1 cup GF flour blend (I like Bob’s Red Mill 1:1)

1 tbsp baking powder

1 tsp cinnamon

1 tsp vanilla extract

Pinch of salt

Streusel:

1/2 c almond meal (or almond flour)

1 1/2 tbsp Runamok maple syrup [2]

1/2 tsp ground cinnamon

Caramel:

2 tbsp Runamok Cinnamon + Vanilla Infused Maple Syrup [3]

2 tbsp coconut butter

2 tbsp non-dairy milk

 

Instructions:

Stir wet ingredients in a bowl until well mixed.

Combine dry in a large bowl and stir.

Fold wet into dry to create a batter.

It may seem too thick at first but the zucchini will release water as you stir.

Pour into a parchment lined 8 or 9 inch pan.

Combine streusel ingredients, mix well, and sprinkle over cake batter.

Bake for 15-18 minutes at 350 degrees or until the center is puffy and edges are golden.

Cool completely.

For caramel, melt the ingredients together in a small saucepan until a caramel forms. Drizzle over cake while caramel is still warm.

Store refrigerated for up to 5 days.