Raspberry Coffee Cake

vanilla cake
1 1/3 cups Sarah's gluten free flour blend
1/3 cup cane sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup So Delicious unsweetened coconut milk
1 teaspoon apple cider vinegar
1/4 cup unsweetened applesauce
2 tablespoons sunflower seed or canola oil
1 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries
cinnamon crumb topping
3/4 cup Sarah's gluten free flour blend
1/3 cup brown sugar
1 teaspoon ground cinnamon
4 tablespoons organic non-hydrogenated shortening, melted


Preheat oven to 375 degrees. Line 8x8-inch square baking dish with parchment paper or spray with nonstick cooking spray.
Sift together flour, sugar, baking powder and salt. Set aside. In mixing bowl, stir together coconut milk, vinegar, applesauce, oil and vanilla extract. Add flour mixture and mix until combined.
Pour cake batter into prepared baking dish. Top with even coat of fresh raspberries.
To make crumb topping, whisk together flour, brown sugar and cinnamon. Add melted shortening and stir with fork until all ingredients combined. With fingers, crumble topping over raspberries.
Bake coffee cake for 32-35 minutes, until toothpick inserted in center comes out clean. Let cool in pan 15-20 minutes before serving. Slice and serve.

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