This Gluten-Free Vegan Cinnamon Swirl
Ingredients
- 1 cup (250g) unsweetened applesauce
- 1/2 cup (125g) cashew butter (or nut/seed butter of choice)
- 2/3 cup (100g) coconut sugar
- 1 cup (240g) non-dairy milk
- 2 tbsp molasses*
- 1 tsp vanilla extract
- 2 cups (240g) oat flour
- 1/3 cup (45g) tapioca starch
- 1 tbsp cinnamon (or apple pie spice for a more complex flavor)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- cinnamon sugar swirl
- 1/4 cup coconut sugar
- 1 tsp cinnamon (or apple pie spice)
Preparation
Preheat the oven to 350f
Mix together the swirl ingredients
Set aside
Whisk together the applesauce, cashew butter, coconut sugar, milk, molasses, and vanilla until no clumps remain
Add the oat flour, tapioca starch, cinnamon, baking powder, baking soda, and salt
Stir to combine
Pour half the batter into a loaf pan that has been well oiled or lined with parchment paper
Sprinkle on half of the cinnamon sugar mixture
Top with the rest of the batter and then the rest of the cinnamon sugar
Bake for 45-50 minutes at 350f, or until the center is firm and bounces back when lightly pressed
If it feels squishy at all, bake for an additional 5 minutes or so
Remove from the oven and cool for at least 30 minutes before slicing
If you slice it when it’s too warm it may be gummy inside
Enjoy!
Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage
Share with a friend who would love this!
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