Chickpea flour is an excellent gluten-free substitute for wheat flour and it has the added bonus of being made from nutrient-packed pulses! So this coffee cake is a treat for sure, but one that is packed with fiber and relatively low in sugar. This recipe comes to us from USA Pulses.
For the Cake:
1 cup all-purpose gluten free flour
1 1/2 cups chickpea flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup maple syrup
1/2 cup unsalted butter or dairy-free butter, room temperature (1 stick is 1/2 cup)
2 teaspoons vanilla extract
2 large eggs or flax eggs (1 flax egg: 1 tbsp ground flax mixed with 3 tbsp water, let sit for 5-10 mins to thicken)
1 1/2 cups buttermilk or dairy-free buttermilk (add 1 tbsp lemon juice or apple cider vinegar to 1 cup of dairy-free milk, let sit for 5 mins)
For the Crumble:
1/2 cup chickpea flour
1/4 cup brown sugar
1/4 cup unsalted butter or dairy-free butter, room temperature
1/4 cup gluten-free old-fashioned oats
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
Pre-heat the oven to 350 degrees and lightly grease and flour an 8×8 baking dish.
In a small bowl, whisk together the chickpea flour, gluten-free flour, baking powder, baking soda, cinnamon and salt.
In a mixing bowl, combine the butter, sugar and maple syrup. Mix on medium speed for 2 minutes.
Add the vanilla extract and the eggs, one at a time, to the mixing bowl. Scrap down the sides and mix to incorporate between each addition.
Mix in half of the flour mixture, then the buttermilk, then the remaining flour. Continue to mix until the batter is just combined.
Pour the mixture into the prepared baking dish.
To make the crumble, combine all ingredients in a bowl. Use your fingers or a fork to mix it together into a crumbly mixture. Sprinkle evenly on top of the cake batter then bake for 40-45 minutes until a toothpick inserted in the center comes out clean.