Little Debbie Apple Streusel Coffee Cakes (Gluten Free, Vegan)
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Deliciously sweet snack cakes that remind me of Little Debbie’s Coffee Cakes that I ate as a child. I include some possible ingredient substitutions below the recipe!
Ingredients:
Streusel:
1/4 cup brown sugar (or coconut sugar)
3 tablespoons coconut oil
3 tablespoons brown rice flour
1/2 teaspoon ground cinnamon
Coffee Cake:
1 cup diced apples (no need to peel)
1/4 cup grapeseed oil
3/4 cup non-dairy milk (this is my favorite)
1/2 cup sugar (or coconut sugar)
1 cup brown rice flour (130 grams)
1/3 cup coconut flour (40 grams)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Directions:
- Preheat the oven to 350 degrees F. Grease an 8 x 8 inch glass pan.
- In a small bowl, stir together the streusel ingredients until well mixed (brown sugar, coconut oil, brown rice flour, and cinnamon). Set aside.
- In a food processor, quickly mix the apples, oil, and milk (about 5 seconds).
- Mix the sugar, rice flour, coconut flour, baking soda, and sea salt in a medium sized bowl, then pour into the food processor and process until evenly mixed.
- Scoop batter (it will be thick) into the pan and press evenly. Sprinkle the streusel on top and bake for 35 minutes. Allow to cool completely before slicing.
Makes 16 individual coffee cake bars
Possible Substitutions:
These are my ideas based on what has worked for me in the past, but I have not personally tried every one of these substitutions.
Apples: Try 1/2 cup of any dried fruit, such as apricots, dates, or prunes. Or try 1 cup fresh diced fruit, like I did with the apples. Pears would be delicious! I might also try 1 cup grated carrots in the future.
Milk: Any type of milk is fine here. Coconut, almond, soy, rice, etc. If you decide to try using carrots, you could also sub in orange or apple juice here and see how that works.
Grapeseed Oil: Try canola oil, extra light olive oil, melted butter or Earth Balance.
Sugar: You can use any granulated sugar here, including coconut palm sugar. The flavor will vary depending on the type you use.
Brown Rice Flour: Try white rice, teff, sorghum, millet, quinoa or garbanzo bean flour, or a combination of any of these. (Note: I sub by volume, not weight). I used brown rice flour here because it has the most neutral flavor and texture. Teff or white rice would be my best suggestions for using only one flour. I recommend if you want to use sorghum, millet, quinoa, or garbanzo bean flour, you do a mix because they all have strong flavors and textures that will work better in combination than on their own.
p.s. Grab my free e-book: 11 Easy and Delicious Gluten and Dairy-Free Recipes
