Cinnamon Snacking Cake

Cake:

• 1 cup  granulated sugar

• 2 large eggs 

• 1/2 cup coconut milk

• Juice of 1 lemon

• ½ cup vegan butter or margarine melted 

• 1 ¼ tsp. freshly grated nutmeg

• 1 tsp. vanilla extract

• ¾ tsp. kosher salt

• 1 ¾ cups flour blend*

• 1 ½ tsp. baking powder

• ¼ tsp. baking soda

• Confectioners sugar to dust 

*Cinnamon filling: 

• 2 teaspoons cinnamon 

• ½ teaspoon nutmeg 

• ½ tsp cardamom (optional) 

• A pinch of salt 

• ⅓ cup brown sugar

• ½ teaspoon vanilla 

• ¼ cup vegan butter or margarine 

Flour Blend:  

• 2 cups almond flour 

• 1 ⅓ cup tapioca flour 

• ⅔ cup coconut flour 

1. In a bowl mix the sugar eggs, milk, and lemon juice until uniform. 

2. Add the margarine, vanilla, nutmeg, and salt. 

3. Add the baking powder, baking soda and flour blend to the mixture and mix until just integrated. 

4. Pour the batter into a 9x9 cake pan sprayed with oil. 

5. In another bowl, mix the cinnamon, salt, cardamon, brown sugar, vanilla and vegan butter until uniform. Dollop the mixture over the entire cake. Using a knife or toothpick swirl the dollops. 

6. Bake at 350°F for 25-30 minutes or until a toothpick comes out clean. 

7. Sprinkle with confectioner's sugar before serving. 

*Feel free to use any addition that appeals to you! Replace with fresh blueberries and lemon zest or chocolate chips coconut flakes and pecans, or raspberries and orange zest with white chocolate chips. 

Replace ¼ c flour with dutch cocoa powder and add 1 tbsp prepared espresso for a chocolate version