Oatmeal Crumb Cake

Ingredients:

1/2 cup vegan butter

1/2 cup mashed ripe bananas

1 cup coconut sugar

2 eggs

1/2 cup soy (or other milk) plus 1/2 tbsp lemon juice

2 cups mashed ripe bananas

1 tbsp vanilla

1 1/2 cup sorghum flour

2 1/2 cups gluten free rolled whole oats

1/2 tsp salt

1 tsp cinnamon

1 tsp cardamom

1/2 tsp nutmeg

1/2 tsp ginger

2 tsp baking soda

2 cups rolled oats

1 cup sorghum flour

1 cup coconut sugar

1 tsp cinnamon

1/2 cup vegan butter

Baking Instructions:

1. Preheat the oven to 350 degrees and either grease or line a 11 x 15 pan with parchment paper.
2. Blend the butter with the 1/2 cup of banana and coconut sugar; then add the eggs, milk with lemon juice, rest of the banana and vanilla.
3. Combine the flour, oats, salt, cinnamon, cardamom, nutmeg, ginger, and baking soda.
4. Mix the dry ingredients with the wet ingredients, and pour the batter into the prepared pan.
5. Combine the oats, flour, coconut sugar and cinnamon. Using a pastry knife cut the butter into the dry mixture until all the butter is incorporated and crumbly clumps are formed.
6. Evenly distribute the topping over the cake.
7. Bake for 40 to 45 minutes until the top is golden brown. The cake would have puffed and will be firm to the touch and a toothpick inserted into the center will come out clean.
8. Serve immediately or at room temperature. Keeps well on the counter top for days.