- 1 1/4 cups flour
- 3/4 cup quick oats
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 cups soy or coconut creamer
For the filling/topping:
- 1/3 cup flour
- 1/4 cup oats
- 1/3 cup brown sugar
- 1 tsp cinammon
- 2 Tbs vegan butter, cold
Preheat the oven to 400. In a bowl, combine the dry ingredients from the cake ingredient list & whisk to combine well. Add in the creamer and stir with a spoon just until combined. Set aside.
In another bowl, combine the ingredients for the filling/topping and cut in the vegan butter until crumbly and well combined.
In an 8x8 square pan, spread half of the cake batter onto the bottom of the pan. Sprinkle half of the filling/topping onto the top of that. Gently spread the rest of the cake batter on top of the filling/topping.
Bake for 10 minutes. Add the other half of the filling/ topping then bake for another 10 minutes. Allow to cool then eat it!
Like I said, I feel like it tastes better the next day, so try that too!