Dairy free, vegan optional, quick easy treat from Katie Raquel’s kitchen
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
Cake batter
- 2 eggs (or vegan egg substitute)
- 1 cup sugar
- 1 cup almond milk or other plant based milk
- 4 tbsp oil
- 1 tbsp vanilla extract
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
Topping
- 1 cup brown sugar
- 2 tbsp coconut oil
- 2 tsp cinnamon sugar
- 1 tbsp Elderflower Pluot Preserves [BUY NOW]
Ingredients
Cake batter
Topping
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Instructions
- Preheat oven to 375. For the batter: Mix together the dry. Mix together the wet. Blend but don't overmix. Pour the batter into 4 greased ramekins or greased square glass pyrex. In a separate bowl mix together the topping. Pour the topping into the batter and lightly swirl it in. Bake at 375 for 20 minutes. Top with a little cinnamon-powdered sugar and an extra dollop of pluot preserves.