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Grain-free & Vegan Pecan Crumb Cake

My pecan crumb cake is dance worthy, #GF & #Vegan so get BAE-king!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings

Ingredients
  

For the Wet Ingredients:

  • 3/4 cup unsweetened almond milk
  • 1 ½ tsp apple cider vinegar
  • 1/3 cup unsweetened coconut yogurt
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract

For the Dry Ingredients:

  • 2 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup potato starch
  • 1 cup arrowroot starch
  • 1/2 cup coconut sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1/4 tsp salt

For the Cinnamon Swirl:

  • 1 Tbsp ground cinnamon
  • 4 Tbsp coconut sugar

For the Crumble Topping:

  • 1/2 cup coconut sugar
  • 1/4 cup oat or paleo flour for grain-free
  • 1/2 cup almond flour or enough to be a wet sand consistency
  • 3 Tbsp chopped pecans
  • 2 Tbsp coconut oil or vegan butter
  • 1 1/2 Tbsp cinnamon
  • 2 Tbsp maple syrup

Instructions
 

  • Preheat oven to 350°F and line one 9x13 baking dish.
  • In a medium bowl, combine the almond milk and vinegar. Whisk and add remaining ingredients. Set aside.
  • Whisk together dry ingredients and fold into the wet ingredients.
  • Add half of the batter to your prepared pan and gently shake to spread. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer.
  • Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.
  • Combine all of the crumble topping ingredients in a large bowl. The texture should be like wet sand.
  • Bake for 35 minutes for a 9×13 dish or until a toothpick comes out clean. Let cool and enjoy!