Gluten Free Vegan Cinnamon strudel peach cake

Cinnamon strudel peach cake

Ingredients:
2 1/4 cup gluten free flour
1 cup organic light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup organic coconut oil

¼ nut milk more as needed
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/2 cups sliced fresh peaches (about 12 oz.)

For the streusel topping:
1/3 cup organic light brown sugar
3 tablespoons gluten free flour
3 tablespoons organic coconut oil or earth balance

2 tablespoons chopped nuts

1 teaspoon ground cinnamon

 

Preheat the oven to 350 degrees F. spray with oil 9x 13 pan. In a large mixing bowl, whisk to combine the dry ingredients: flour, light brown sugar, baking powder, cinnamon, and nutmeg. Add in the coconut oil, vanilla extract, almond extract, and 2 tablespoons soy milk. Beat to combine. The batter at this point will be stiff and sticky. Add more soy milk a tablespoon at a time, beating after each addition, until the cake batter becomes loose and smooth.Scoop two thirds of the batter into the prepared cake pan and smooth it out to the edges. Use wet hands if you need to. Press half the peach slices into the batter.Top with the remaining cake batter and smooth evenly- this layer will be thin. Press the remaining peach slices into the top of the cake. Make the streusel topping, combining the brown sugar, brown rice flour, coconut oil, chopped pecans (if using), and cinnamon. Mix 

until crumbly. Spread the streusel topping on the cake. Bake in the center of a preheated oven for 35 to 40 minutes, until the cake is set and a wooden pick inserted into the center emerges clean.