I got the base idea for this beauty from the cookbook “The Gluten-Free Vegan”. Of course I changed it a bit. (That should go without saying at this point.) Susan O’Brien has some great ideas. I really love her cookbook. Not only is this a tasty, moist and easy recipe, it’s made with healthful ingredients. Full of whole grains, flax, protein and some fiber. The sugars are from fruits and maple. You can increase the nutritional value by adding berries, nuts, seeds, chia, hemp, protein powder… As always, enjoy with something protein rich.

One note is that the quinoa has a strong flavor. If it isn’t for you, cut with another GF flour you like. Always play around with the flours.

Coffee Cake:

1/2 c maple syrup

1/4 c Earth Balance canola margarine, not soy

1 1/2 tsp Ener-g egg replacer mixed with 2 Tbl warm water

1/2 c Amande fruit sweetened almond milk yogurt

1/2 c of non cow milk mixed with 1 Tbl lemon juice or vinegar (this makes buttermilk if left to sit for 10 minutes) or water

1/2 c applesauce

1 1/4 c quinoa flour, or cut with half brown rice

1/3 c each almond meal and GF oat flour

2 tsp GF baking powder

1 tsp GF baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt


1/2 c quinoa flour

1/4 c maple sugar

3/4 c nuts and/or seeds

1/4 tsp cinnamon

dash salt

1/4 c Earth Balance canola margarine or nut butter, or a mix of the two, cold, not soy

Preheat oven to 350 degrees. Prepare an 8 inch pan, greased and floured. I like springforms and bundts. For the batter, cream the margarine and sugar. Add the remaining wet ingredients. Next add the dry. Mix until combined. Spread into pan.

For the topping, mix all ingredients in a food processor. It should look like sand pebbles. Spread over baterr.

Bake for 40-45 minutes until golden.