In a small bowl, combine the topping ingredients except the chocolate chips. Work together with a fork, it will be crumbly. Place in the refrigerator while you make the cake.
½ teaspoon Cinnamon, ½ Cup Gluten Free 1-to-1 Flour Blend, ¼ Cup Light Brown Sugar, ¼ Cup Sugar, 3 Tablespoon Vegan Butter
For the cake
Preheat the oven to 350 degrees. Line a spring form pan or 9x9 baking pan with parchment paper.
In a medium bowl combine gluten free flour, baking powder, baking soda, cinnamon and salt. Stir well and set aside.
2 Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ¾ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Baking Soda
Combine the butter and sugar in the bowl of an electric mixer. Beat on medium speed for 3 minutes, until fluffy. Scrape down the bowl.
1 Cup Sugar, ½ Cup Vegan Butter
Add the vanilla and mix for 30 seconds more to combine.
2 teaspoon Vanilla
Add the eggs one at a time. Beat 60 seconds between each addition. Scrape down the bowl.
2 Eggs
Turn your mixer to the lowest setting. Add half of the dry ingredients, followed by half of the milk and sour cream. Repeat with the remaining ingredients. Stir until the dry ingredients are just incorporated.
¾ Cup Vegan Sour Cream, ⅓ Cup Non Dairy Milk
Add the chocolate chips and fold into the batter with a spatula.
1 Cup Allergen Free Chocolate Chips
Spread the batter into the prepared pan. Top with remaining chocolate chips and streusel topping.
½ Cup Allergen Free Chocolate Chips
If using a spring form pan, place it on a baking sheet. Bake in preheated oven for 50-60 minutes. Cake will be done when top springs back when gently poked and a toothpick has wet crumbs but no batter showing. Remove to cooling rack. Cool completely in the pan before serving.
Notes
NOT DAIRY FREE? Use dairy butter, milk and sour cream in the same measure.STORAGE: Store leftover coffee cake in an airtight container at room temperature for up to 3 days.