Vancouver Coffee Cake

So there's this national (possibly international) coffee chain that makes a coffee cake called "Portland Coffee Cake". And I never understood why. The company is based out of...well let's just say, not-Portland. And on top of that, the coffee cake was never cinnamony or moist enough.

When I set out to make a coffee cake, I wanted one like your grandma would make. Lot's of crunchy topping; soft, moist cake; and plenty of spicy cinnamon. And, to be honest, this may be the closest to gooey cinnamon rolls I will ever get. I named it after my home town, because: One: It actually makes sense since I live in Vancouver. And, Two: It drove all over Vancouver with me yesterday and fed many of the people that I love. When I got home I had 6 pieces left, and by the time I woke up this morning, only two small pieces with nibbles all around the edges were left. My sister will never admit it, but that is her MO.

Vancouver Coffee Cake

(adapted from this original recipe: http://www.hautappetit.com/2011/12/gluten-free-coffee-cake-worth.html. My modifications make this low sugar and dairy-free.)

Pre-heat oven to 375 degrees. Grease a 13"x9" pan with a bit of olive oil.

1 c almond milk
1 TBSP white vinegar (apple cider is even better)

Pour almond milk into bowl, then pour vinegar over. Set aside and let sit for 5-10 minutes (or until the recipe calls to add it). This process creates dairy-free buttermilk, which is very exciting. Gosh, I love science.

Isn't that SO cool looking? Ok, ok. I'll stop nerding out. For a bit.

1/2 c coconut oil, melted 
2 eggs
2 tsp vanilla

Mix oil and eggs in a large bowl. Add vanilla and mix again.

Sift together the following dry ingredients. (I just use a fork and blend them well together in a small bowl. No sifter needed.)

1/4 c brown rice flour
1 1/4 sweet rice flour
1 1/2 c almond flour
4 tsp baking powder
1 1/2 c coconut sugar
3 dashes salt

(Side note: A new blog title could be "Almond Flour on My Laptop")

Add your newly created buttermilk to the egg mixture. Slowly add dry ingredients to wet, mixing thoroughly to avoid flour pockets.

Scoop and spread batter into the pan you greased earlier.

Now to make the crumble topping.

1 1/2 cup brown sugar
2 TBSP cinnamon
5 TBSP almond flour
1 c walnuts
3 TBSP melted shortening

Combine all ingredients excepting the shortening. Pour the shortening over top of mixture and mix lightly with a fork. It will be crumbly!

Sprinkle over batter in pan. Place cake in oven and bake for 25 minutes or until a toothpick inserted comes out clean.

While waiting for this delicious smelling cake to finish, and after cleaning up your mess, make the Maple Drizzle. (I know, I know...your mouth just watered more.)

1/2 c powdered sugar
1 splash vanilla
1 TBSP maple syrup
2 TBSP almond milk

Whisk all these ingredients up in a bowl. When cake is done, drizzle over top and let cool completely.

Now go share with the one's you love over a cup of coffee on a drizzly Saturday morning.