Welcoming Kitchen’s Gluten Free Vegan Apple Coffee Cake with Chia Seeds
chia seed mixture
1/4 cup water
1 Tbsp chia seeds
1/2 cup pepitas (shelled pumpkin seeds)
2 cups gluten-free baking flour mix (Kim used King Arthur)
1/2 cup rice milk
1/2 cup vegan buttery spread (soy free Earth Balance)
1/4 cup maple syrup
1/4 cup plus 2 Tbsp coconut palm sugar, divided
3/4 tsp salt, divided in half
1/2 tsp baking soda
1/2 tsp gluten free baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cup 1/2-inch diced, peeled apples
Preheat oven to 180 / 350.
Lightly oil an 8-inch-square baking pan.
Combine the chia seeds and water in a small bowl and set aside.
Lightly toast the pepitas in a dry skillet for approximately one minute or until lightly golden.
In a food processor, pulse together the pepitas, 2 tablespoons coconut palm sugar and 1/4 teaspoon salt.
In your stand mixer, cream together the earth balance, 1/2 cup coconut palm sugar and maple syrup.
Mix in the chia seed mixture and vegan milk.
In a separate bowl, combine flour, salt, baking soda, baking powder, cinnamon and nutmeg using a whisk.
Mix dry ingredients into wet, one half at a time until well incorporated.
Gently fold in the apples.
Pour batter into prepared pan and smooth the top with a damp spatula.
Spread the pepita mixture over top.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. YUMMO!
Pairs Well With
I got this recipe from Kim Lutz at Welcoming Kitchen.
This was Recipe #25 in the "Gluten Free Baking With KitchenAid" event.
This apple coffee cake is DIVINE! This is really different, and has a salty-sweet flavour. The apples add a lovely sweetness and a delightful moisture to this treat that is gluten free, dairy free, egg free, nut free, soy free and vegan! I love the use of chia seeds in this recipe too. Aren't those little beads of joy a gluten free vegan baker's best friend? WOW!
Learn more about Kim's recipe in her original blog post.
Discover more about Kim Lutz at Welcoming Kitchen.