Notes: White whole wheat flour, all-purpose flour, or regular whole wheat flour may be substituted in place of the whole wheat pastry flour. If made with regular whole wheat flour, the cake may be a tad bit denser.
Instant oats (also called quick cooking or one-minute oats, and
gluten-free if necessary) may be substituted for the old-fashioned oats.
Honey or
agave may be substituted for the pure maple syrup.
Coconut oil may be substituted for the unsalted butter.
The coffee cake batter isn’t too sweet because it’s meant as a breakfast cake. If you prefer a sweeter taste, increase the maple syrup to ½ cup instead.
GLUTEN-FREE VERSION: For the streusel topping, use
certified gluten-free oats, and any gluten-free flour will work except for coconut flour. Do not substitute coconut flour; it makes the topping much too dry. For the cake, use the following gluten-free flour blend: 1 cup (120g)
millet flour, ½ cup (60g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will also work, if measured
like this.
DAIRY-FREE, EGG-FREE + VEGAN VERSION: Substitute stick-style vegan butter (
this is my favorite!) or coconut oil in place of the unsalted butter, and add an additional 3 tablespoons of
pumpkin purée to the cake in place of the egg white.
REGULAR OVEN METHOD: Preheat the oven to 350°F, and line a 9″-square baking pan with foil. Coat the foil with nonstick cooking spray. Bake at 350°F for 35-45 minutes. The cake may need more time to finish baking, but it's done when a toothpick inserted into the center comes out clean or with a few crumbs attached and the center feels barely firm to the touch. Cool in the pan for 10 minutes; then lift the cake out by the foil and transfer to a wire rack to cool completely.
{gluten-free, dairy-free option, egg-free option, vegan option, clean eating, low fat}