Ingredients

The following ingredients have 9 Servings
  • 2 1/4 Cup Gluten-Free All-Purpose Flour
  • 2 Tsp Baking Powder
  • 3/4 Cup Granulated Erythritol (or preferred granulated sweetener)
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 3/4 Cup Unsweetened Plain Coconut Yogurt
  • 2 Tsp Lemon Juice or White Vinegar
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/2 Tsp Cinnamon
  • 1/4 Cup Unsweetened Non-Dairy Milk
  • 1 Cup Gluten-Free All-Purpose Flour
  • 1 1/2 Tsp Cinnamon
  • 3/4 Cup Brown Sugar Style Erythritol (or preferred brown sweetener)
  • 1/3 Cup Granulated Erythritol (or preferred granulated sweetener)
  • 1 Stick Vegan/Allergy-Free Butter (softened)
  • 1 Cup Powdered Erythritol (or preferred powdered sweetener)
  • 1 1/2 TB Water

Instruction

  • Preheat the oven to 375°F.
  • In a large bowl, combine all the cake batter ingredients except the egg replacement, yogurt, lemon juice, and milk. Whisk to combine.
  • In a small bowl, mix together the yogurt and lemon juice.
  • Add the "sour cream", egg replacer, and milk to the dry ingredients and mix well to combine.
  • In another bowl, combine all the cinnamon streusel ingredients, mix, and crumble together with your fingers.
  • Grease an 8x8 square baking dish well and pour in half of the cake batter, then sprinkle about 1/3 of the streusel evenly over the batter, before pouring in the rest of the cake batter to the pan. Finish the cake off with the rest of the streusel, completely covering the top of the batter.
  • Bake the cake in the preheated oven for 30-35 minutes, until a toothpick tested in the center of the cake comes out clean.
  • Remove and let cool a bit in the pan, before removing and transferring to a wire rack to cool completely.
  • To make the icing, simply mix together the powdered sweetener and water. Use a spoon or butter knife to drizzle over the cake.
  • Slice the finished cake into 9 squares and serve.