Classic Crumb Cake (Lots of Allergens Free!)

SORRY for the lisp, my daughter's sound on her camera doesn't work well...

This recipe is from "The Allergen Free Baker's Handbook" by Cybele Pascal It was outrageous!
As always I have made my changes...I made a lot of changes to the directions...for the real cake recipe check out the book at your local bookstore or public library...topping tended to be grainy from the sugar, I would either put the crumbs in as a filling layer in between the layers of batter or add a small amount of cake batter (maybe 2-3 TBSP) to the crumb topping to make it more tender. Also came out great as crumb cake muffins!

This would also be great stand alone as a cake or cupcake, without the crumbs, or add in some Enjoy Life Choco Chips in the cake for a nice chocochips cake or cupcake/muffin. Probably blueberries in the cake/cupcake batter would be delicious too! Or blueberry crumb muffins MMMMMM!

Crumb Topping (I would half this as there was as much crumb topping as cake, it was too much SUGAR! )

3/4 cup GF Flour Mix to follow (always sift the GF flour though a fine sieve or sifter to catch any too large bits of rice)
1/4 tsp xanthan gum
1/2 tsp kosher salt (I used sea salt)
1/2 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 cup dairy free , soy free vegetable shortening, chilled and cut (I used coconut oil)

Cake

2 cups GF Flour Mix (to follow)
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp salt (I used sea salt)
1 cup vanilla vegan yogurt (I used vanilla coconut yogurt)
1 tsp cider vinegar (I used raw apple cider vinegar)
1/2 cup dairy free, soy free vegetable shortening at room temp (I used coconut oil)
1 cup sugar (I would use 1/2 cup sugar next time)
1 TBSP Ener-G Egg Replacer mixed with 1/4 cup rice milk
1 tsp vanilla extract
powdered sugar for dusting

Preheat oven to 325 degrees. (350 degrees for muffins, bake for 15-20 minutes)

Mix crumb topping and chill.

Sift GF flour mix. Put in all other ingredients and mix with hand mixer til just combined don't over mix.(cake may get tough if overmixed)

Grease and GF flour a 9x9 inch pan and put in cake batter then put on crumb topping and bake for 45 minutes to 1 hour.(350 degrees for muffins, bake for 15-20 minutes)




GF Flour Mix (I changed the quantities, but kept the ratio, so you get 3 cups of flour all together which gives you 2 and 3/4 cups for the recipe and 1/4 cup leftover to grease and flour the pan or flour to make more crumbs) (Always sift GF flour through a very fine sieve or sifter)

2 cups superfine brown rice flour (author says to use Authentic Foods brand, I used Arrowhead Mills with great results- cake was not grainy at all)
1/2 + 1/6 cups potato starch
1/3 cup tapioca starch (I used arrowroot)

ENJOY!