Remember when you were in college and those times when you would crave something sweet to eat? You would scrape up a chunk of change from anywhere you could find it, put your sandals on, and drag yourself out of your dorm room down the hall to the vending machine to grab yourself a 3 pack of those Hostess Cinnamon Streusel Mini Coffee Cakes? You might even have bought yourself a carton of milk (only if you had the extra change) so you could wash those little snacks down after having shoved them down your throat.
Wait a minute, this is an excerpt from my own life so I completely understand if you don’t remember this as vividly as I do.
If you have read my story, you would know that I was no stranger to eating like turd most of my life. When the blood sugar levels were down you better believe I turned to friends like Little Debbie and Sara Lee to cheer me back up. Truth of the matter is, though my eating habits have drastically changed since then, I really do miss those streusel cakes. There was something about the cinnamon sugar topping that I loved. It was probably because they looked like these little pellets of perfection full of delicious, well…sugar!
Since we are on the topic sugar (when are we not?!) I get asked a lot about my weight and how I can keep it down especially when I’m making tons of sweet stuff to share with all of you here. On the days that I am not baking (I usually have 1-2 days a week just for that) I surprisingly don’t eat a lot of sugar.
I’m pausing here right now just to make sure that I am telling you the truth. Look at that, even I don’t believe my words. But no, no I really don’t.
- 2 c. Cara's Light Gluten Free Flour Blend
- ¾ c. granulated sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. xanthan gum
- ½ tsp. sea salt
- 1 c. nondairy milk
- 1 Tbsp. apple cider vinegar
- ⅓ c. olive oil
- Preheat your oven to 350 degrees. Grease or line a muffin tin.
- In a medium bowl, whisk the dry ingredients together. Add all of the wet ingredients and stir with a wooden spoon until combined. Divide evenly into each muffin liner.
- In a small bowl combine the sugars, flour, and salt for the streusel topping. Cut in the solid coconut oil (or chilled vegan butter) with the back of your fork until it creates small clumps.
- Bake for the first 10 minutes and then add the streusel topping. This should allow the topping to not sink down into the bottom of the muffin. Bake another 10-13 minutes or until done. Allow to fully cool on a wire rack.
Honestly, for dessert I make popcorn over the stove and I usually eat just a handful of nondairy chocolate chips with it (I am product of my father–growing up when my parents first divorced, he would stock his pantry with two items: Pretzels and red licorice. I swear that is the God’s honest truth, just those two things! And we would eat them simultaneously for a nutritious snack. I blame him for my need to pair my sweets with something salty). Now this doesn’t mean that I don’t crave sugar throughout the day, heck I just had some chocolate chips right now (all this talk of sugar and stuff). I just find that having a little satisfies the urge to eat an entire cake (though if I wanted an entire cake on special occasions, I’ll do it*). Now if only I could find that self-control with chips. That is neither here nor there though…
*A complete over-exaggeration on my end (shocker) but you get my point.
Now these homemade gluten-free vegan Cinnamon Streusel Mini Coffee Cakes might not be wrapped up in plastic and you won’t have to fish them out of a vending machine (as if these are deterring points!) but they will satisfy that sweet tooth and even bring you back to those college days of snacking-hunting. And to that I say, cheers!
If you want to you use your own blend or mix up the flours, feel free to do so–always understand that your results might be different and the weight conversion will be different. Nothing is guaranteed in this crazy world of gluten-free vegan baking. Need help with substitutions? Check out this gluten free flour guide.
Happy Baking, Friends!