Welcoming Kitchen’s Gluten Free Vegan Apple Coffee Cake with Chia Seeds

• chia seed mixture
• 1/4 cup water
• 1 Tbsp chia seeds
• pepita topping
• 1/2 cup pepitas (shelled pumpkin seeds)
• cake ingredients
• 2 cups gluten-free baking flour mix (Kim used King Arthur)
• 1/2 cup rice milk
• 1/2 cup vegan buttery spread (soy free Earth Balance)
• 1/4 cup maple syrup
• 1/4 cup plus 2 Tbsp coconut palm sugar, divided
• 3/4 tsp salt, divided in half
• 1/2 tsp baking soda
• 1/2 tsp gluten free baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• add ins
• 1 1/2 cup 1/2-inch diced, peeled apples

1. Preheat oven to 180 / 350.
2. Lightly oil an 8-inch-square baking pan.
3. Combine the chia seeds and water in a small bowl and  set aside.
4. Lightly toast the pepitas in a dry skillet for approximately one minute or until lightly golden.
5. In a food processor, pulse together the pepitas, 2 tablespoons coconut palm sugar and 1/4 teaspoon salt.
6. In your stand mixer, cream together the earth balance, 1/2 cup coconut palm sugar and maple syrup. 
7. Mix in the chia seed mixture and vegan milk.
8. In a separate bowl, combine flour, salt, baking soda, baking powder, cinnamon and nutmeg using a whisk.
9. Mix dry ingredients into wet, one half at a time until well incorporated.
10. Gently fold in the apples.
11. Pour batter into prepared pan and smooth the top with a damp spatula.
12. Spread the pepita mixture over top.
13. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. YUMMO! 

Learn more about Kim's recipe in her original blog post.
Discover more about Kim Lutz and Megan Hart at Welcoming Kitchen.
Follow them on Twitter and Facebook.