Medjool Date Coffee Cake (gf / Df) ✨

• total time: 1 hour

Ingredients

12 medjool dates, pitted and roughly chopped

1 cup boiling water

3 large eggs

½ cup maple syrup

1 tsp vanilla extract

¼ cup olive oil

1 cup gluten free all purpose flour substitute

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

Crumble topping:

2 cups gluten free rolled oats

1 ½ cups almond flour

⅓ cup coconut oil, melted

¾ cup maple syrup

1 tsp vanilla extract

½ tsp cinnamon

½ tsp salt

Glaze:

1 cup powdered sugar

3 tbsp dairy free milk of choice

¼ tsp vanilla extract

Directions

Preheat the oven to 350°F.

Add dates to a small bowl with ½ cup boiling water for ten minutes. Transfer to blender along with water and blend until smooth.

Add date paste, eggs, maple syrup, olive oil and vanilla extract to a large bowl and whisk until thoroughly combined.

Fold in flour, baking soda, baking powder, salt and cinnamon until batter is smooth and uniform.

To make crumble topping, combine ingredients in a medium sized bowl and mix well.

Transfer batter to a greased 9x9 baking dish then sprinkle the streusel mixture evenly over the top of the batter. It’s ok if it sinks down but try to spread as evenly as possible so the entire top is covered.

Bake for 45-55 minutes until a toothpick stuck into the center of the cake comes out clean.

To make glaze, combine ingredients in a small bowl and whisk well then drizzle generously over cake.