Appledoodle Coffee Cake

If you love apples, snickerdoodles, and coffee cake, oh boy do I have the recipe for you! With sweet apple chunks inside and delicious almond crumble on top, this apple-doodle coffee cake will have you craving cake for breakfast every day.

Not vegan? Click here for the non vegan version.
Click here for the video!

Makes 2 9x5 loaves or 1 13x9 cake

Combine the ground chia and water, mixing thoroughly. Set aside for ten minutes.
Preheat your oven to 350ºF and prep your pan(s). If you are makings loaves, spray the tins and line with parchment paper for easy removal. If you are making a cake, you only need to spray or butter the pan.
Prepare the topping by mixing the almond flour and sugar in a bowl and adding the oil. Mix well and break up the clumps by gently rubbing the mix between your hands. When it is done it should feel like slightly damp sand. To test, squeeze it in your hand, it should hold that shape before being easily broken apart. Set the finished topping aside.
Now mix the flour, cinnamon, baking powder, and salt in a bowl.
By now, the vegan eggs are most likely ready. They should be thick and jelly like. Whisk the sugar, brown sugar, oil, and alt milk into them.
Add the dry ingredient mixture and whisk until just combined with no clumps.
Now fold in the diced apple before pouring into the pan(s)
Liberally sprinkle with the topping.
Bake 60-80 minutes for loaves/30-40 minutes for a 13x9 cake or until you stick a toothpick in and it comes out clean. I suggest placing the loaves on a rack in the middle of the oven or in the lower half to avoid browning the topping too much.
Remove from the oven and enjoy! This cake is best warm with a delicious cup of coffee.