This recipe is also Kosher for #Passover, so get BAE-king! #ChefBae
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:
* 2 tsp ground cinnamon
* 3 Tbsp coconut sugar
For the Crumble Topping:
* 1/4 cup coconut sugar
* 1/4 cup oat or paleo flour (for grain-free)
* 3 Tbsp quick cook oats, optional
* 3 Tbsp chopped pecans
* 1 Tbsp coconut oil or vegan butter
* 2 tsp cinnamon
* 2 tsp 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! #shorts
