Coffee Cake with Hazelnut topping 

Coffee Cake with Hazelnut topping
Wow! I love this coffee cake! It is rich and has a great texture! Enjoy a slice with you morning coffee!
Serves 6-8
Pre-heat the oven to 375 º F
Line a baking pan with parchment paper and set aside.
Ingredients:
Wet ingredients mix in a large bowl:
1/2 cup of coconut oil
2/3 cups vegan sugar
Blend to combine.
2 tablespoons maple syrup
1/2 cup vegan yogurt, unflavored
2 teaspoons pure vanilla extract
Blend to combine
Dry ingredients in add to a large measuring cup:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon sea salt
Fold, add the dry ingredients to the wet ingredients a little at a time until when blended.
1 teaspoon ground cinnamon
1/4 cup brewed strong coffee, add more as needed
BLEND
1/4 cup filtered water plus more as needed
FOLD
add more coffee
1 teaspoon apple cider vinegar
BLEND
1/2 cup dark chocolate chips
FOLD
Spread the batter in a baking pan, set aside and make the topping.
Topping pulse in a food processor:
1/4 cup sugar
1/2 cup raw hazelnuts
2 tablespoons vegan butter
2 tablespoons coconut oil
1/4 teaspoon ground cinnamon
pinch of salt
Pulse until into a crumbs.
Spread on top of the batter.
Place the cake in the 375 º F preheated oven. Bake for 30-35 minutes Insert a toothpick in teh center of the cake. If it comes out clean without any batter on it the cake is baked. Let the cake cool for an hour before serving.
*** RECIPES MAY DIFFER FROM THE VIDEO AS THE CLASSIC RECIPES ARE IN MY COOKBOOK. SOME RECIPES ARE EXCLUSIVE TO RU-vid AND NOT IN THE COOKBOOK. THESE RECIPES ARE A FOUNDATION STARTED FOR YOU TO CREATE YOUR FINAL CULINARY DELIGHT. ALWAYS CONSULT YOUR HEALTH CARE DOCTOR BEFORE CONSUMPTION IF YOU HAVE HEALTH CARE ISSUES OR CONCERNS.
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Wild Olives Plant-Based cookbook link below:
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Amore è Luce!
Janet