Gluten-Free Coffee Cake with Streusel Topping

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 cup coconut milk beverage your favorite (can sub hemp milk or non-dairy milk alternative)
• 3 teaspoons ener-g egg replacer mixed with 4 tablespoons warm water (equal to 2 eggs)
• 2 cups flour blend gluten-free (see note above)
• 0.5 cup granulated sugar 
• 0.8 cup brown sugar light
• 0.7 cup oat flour gluten-free
• 0.5 teaspoon salt 
• 3 tablespoons earth balance natural shortening cold
• 0.5 cup apple sauce unsweetened
• 1 teaspoon vanilla extract 
• 0.5 teaspoon xanthan gum (leave out if your flour blend contains xanthan gum)

Equipment

• oven
• mixing bowl
• blender
• baking pan
• pastry cutter

Directions

1. Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking oil.
2. Mix together the flour, xanthan gum (if needed), baking powder, and salt in a medium bowl. Set it aside.Cream together the shortening and granulated sugar in a large bowl, with a mixer on medium speed, for about 5 minutes, until a textured paste forms. Scrape down the sides of the mixing bowl as needed.
3. Add the egg replacer mixture, applesauce, coconut milk, and vanilla to the creamed sugar. Blend with a mixer on medium-low speed for 2 to 3 minutes.Gradually add the flour mixture and blend on medium speed, about 2 minutes.
4. Pour the batter into the baking dish, spreading it to the sides of the pan.In a large mixing bowl, combine the oat flour and brown sugar, using a pastry cutter or pastry fork.
5. Cut the shortening into tablespoon-sized pieces. Use the pastry cutter to work the shortening into the flour.Crumble the streusel topping over the batter.
6. Bake at 350°F for 32 to 36 minutes.