2 1/2 cup gluten free flour blend (I used Cup4Cup Gluten, Dairy Free blend with flaxseed and bran)
2 tsp ground cinnamon
1/2 tsp cloves
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3 eggs (You can use equivalent egg whites instead if preferred)
1 cup pureed bananas (about 3; not mashed, actually pureed into a thick creamy liquid)
1 cup unsweetened applesauce
1/2 cup safflower oil
1 cup Agave
1 tbsp vinegar (I used apple cider vinegar but you can use white distilled or another type, too)
1 cup gluten free whole rolled oats
2 cups gluten free oat flour
1/2 cup coconut sugar
1 tsp to 1 tbsp ground cinnamon (I used a full tablespoon because I love cinnamon but you can adjust to your own tastes)
1 cup vegan soy free butter
- Preheat the oven to 350 degrees and line a 11 x 15 pan with parchment paper. Set aside.
- Mix together the gluten free flour blend, cinnamon, cloves, baking soda, baking powder, and salt. Set aside.
- Blend together the eggs, pureed bananas, applesauce, safflower oil, and agave. Add to the dry ingredients with the apple cider vinegar, and blend until the dry ingredients are fully moistened.
- Pour cake batter into the prepared baking pan.
- Combine the whole rolled oats, oat flour, coconut sugar, and cinnamon. Using clean hands incorporate the vegan butter into the mixture until everything is completely mixed and you have no dry ingredients leftover. You’ll have a nice clump which you can then crumble for the crumb topping.
- Evenly distribute small chunks of the crumb topping over the cake batter.
- Bake the prepared cake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean, and the cake is puffed and golden.
- Cool the baked cake on a wire cooling rack. Or as we did, eat it while it’s warm.