Tea-Infused Cinnamon Streusel Coffee Cake (GF, DF)

My new Vitamix Ascent 2500 has taken some getting used to. Those who know me well know that I am a creature of habit. I often avoid new opportunities, new schedules, new people, and ahhh . . . new blenders?

Although I am still wishing for my old trusty original Vitamix at times, I can confidently say that the Ascent is AMAZING for blending whole grains into flour. This may seem like a strange thing to be so giddy about, however, some whole grain flours are expensive. And more importantly, whole grains spoil rather fast after being ground into a flour. Knowing that I can make fresh flour will surely enhance the flavor and integrity of my baked goods!

So, naturally, I just HAD to bake a cake after discovering that I can make my own flour whenever I want! And of course I can’t keep a delicious new cake recipe secret for long – it would be unethical 😉 <– That blogger life, tho

And since, I love cinnamon (who’s with me?!) and because I like my cake to taste like cake not, errr . . . frosting – what’s more perfect then a warm cinnamony coffee cake? You know, the kind of cake that is considered breakfast food? 😉 Nothing is more perfect! This is where you nod and agree.

Here’s the dets: Think of your favorite classic coffee cake sans the gluten, refined sugar, and dairy. And think, 1 bowl, a cake pan, a few measuring cups, and a spatula. It’s that easy!

Ohhh, and a threw in a lil Chai tea to play up the CINNAMON STREUSEL. You’re welcome.

So . . . cake and tea for breakfast tomorrow?

Notice my sweet Nala patiently waiting for a slice?

Tea-Infused Cinnamon Streusel Coffee Cake (Gluten-free, Dairy-free)

Ingredients

Cake:

1 c applesauce

1/4 c strong-brewed tea (from 1 bag of you favorite tea – I used Rooibos Chai)

2 room temperature eggs, or flax eggs*

1/3 c coconut oil

1/2 c coconut sugar

1 tsp vanilla extract

1 c GF pastry flour or GF cake flour (for a softer texture)

1/2 c brown rice, sorghum flour, buckwheat, or oat flour **

2 tsp baking powder

1/2 tsp Himalayan sea salt

1/2 tsp cinnamon

Streusel:

3/4 c almond flour or meal

1 1/2 tbsp maple syrup

Heaping spoonful applesauce

1 tsp cinnamon

1/2 c rolled oats

For garnish: powdered coconut milk/organic powdered sugar or melted coconut butter

Method

Steep the tea in 1/4 c simmering water for 5-10 minutes. Herbal teas usually require close to 10 minutes. Set aside to cool.

Meanwhile, toast the oats for the streusel in a 350 degree oven for 8 minutes or until golden. Pour into a bowl with the rest of the streusel ingredients and mix until clumpy. It should resemble wet sand.

In a large bowl, whisk the wet cake ingredients well.

Mix the dry cake ingredients in a separate bowl.

Gently mix the wet into the dry until just incorporate.

Pour half of the batter into a parchment lined 9 inch round cake pan, (springform, if you have it).  Add half the streusel. Then add the remaining batter and top with the rest of the streusel.

Bake at 350 degrees for 22-25 minutes or until the center is springy.

Allow the cake to cool completely. If using a springform pan, simply remove the sides and peel the cake from the parchment. If using a regular cake pan, invert and then flip it again (so the streusel is on top 😉

Serve dusted with powdered coconut milk or powdered sugar. Or drizzle with warm coconut butter. I recommend drinking the same kind of tea you used in the cake when you have a slice!

Refrigerate if you don’t devour it the first day. Then bring to room temperature, or I prefer it warmed in the oven for 5-7 minutes.