⅓ cup oats (I like the texture of old fashioned rolled oats but quick cook oats will do)
1 tsp cinnamon
2 tbsp melted coconut oil
2 tbsp maple syrup
A pinch of salt
Instructions
Preheat the oven to 350°F. Line the bottom of a 8 inch round pan with parchment paper and grease the sides.
In a large mixing bowl whisk together ground chia seeds and water until a gel forms. Add the oil, vanilla, pineapple, and mashed banana and whisk until smooth.
Add all the remaining cake ingredients and mix until fully incorporated.
In a separate small bowl, mix together all topping ingredients.
Pour the cake batter into the prepared pan and top with the crumble mixture
Bake in the preheated oven for 45 to 50 min or until a toothpick inserted into the center comes out clean or with just a few moist crumbs and the top is golden brown.
Cool for at least 15 minutes before removing from the pan and slicing.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-pineapple-coffee-cake/