Print Recipe
Dexscotti™ Coffee Cake
OOey, gooey yumski with coffee, tea or even hot chocolate! Makes a 9”x11” or smaller cake.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 15 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Course Breakfast
Cuisine Gluten-Free, Vegan
Keyword Cake
Prep Time 15 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350˚.
  2. Place buttery spread in cake pan (9” x 11” or smaller) and place in oven to melt.
  3. Mix in separate bowl: 3/4 cup coconut milk, applesauce, maple syrup, oil & 1tsp vanilla extract
  4. In separate mixing bowl stir brown sugar and 2 T Dexscotti™ mix together, set aside.
  5. Combine the remaining Dexscotti mix with the wet ingredients.
  6. When buttery spread is melted, remove baking pan from oven, place brown sugar mixture evenly in bottom of the pan. (The sugar mixture will soak up the buttery spread)
  7. Layer the Dexscotti™ cake mixture on top of the sugar.
  8. Bake in 350˚ oven (preheated) for 30 - 35 minutes.
  9. Remove from oven & set aside to cool.
  10. For the glaze, mix powdered sugar, 2 T coconut milk & 1tsp vanilla extract together. (It should be about the consistency of maple syrup)
  11. Drizzle glaze on cake while still warm.
  12. Serve at room temperature.