Apple - Cinnamon Coffee Cake - Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free скачать в хорошем качестве

Apple - Cinnamon Coffee Cake - Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

Get the details on my HV App here: hveating.com INGREDIENTS Dry Ingredients: 2 cups almond flour 1 ¼ cups oat flour (I use organic glyphosate-free oats that I grind in the blender) 2 1/2 tsp baking powder 1 tsp baking soda 1 1/2 tsp cinnamon powder Wet Ingredients: 1 tbsp apple cider vinegar 1 cup pitted Medjool dates 1 cups plant-based milk 1 1/2 tsp vanilla extract 3 cups apples, diced Topping: 1/4 cup oat flour 1/4 cup almond flour 2 tbsp date paste (   • The Best Refined Sugar Free Sweetener #veg...  ) 2 tbsp nut butter 1/2 tsp cinnamon Date Drizzle: ½ cup date paste (    • The Best Refined Sugar Free Sweetener #veg...   ) 3 tbsp water (adjust as needed) ½ tsp vanilla extract INSTRUCTIONS Preheat the oven to 350 F. Combine all the dry ingredients in a bowl and whisk to combine. In a blender combine dates, plant milk, apple cider vinegar, and vanilla extract. Blend until smooth. Prepare the topping by mixing the ingredients in a bowl. Add the wet ingredients to the dry ingredients. Mix to combine. Fold in diced apples. Pour batter into a parchment-lined 9 inch pan. Crumble/break the topping mixture over top of the cake. Bake for 15 minutes and reduce oven temperature to 325 F. Continue to bake for an additional 20 minutes, or until edges are browned and top it “firm” when pressed gently. If the top is browning too quickly, cover the cake for the last 10 minutes of baking time. Allow the cake to cool completely. Top with date drizzle if desired. Enjoy!