1 ½ c. flour
3 tsp. baking powder
½ c. white sugar
¼ c. canola oil (PURE Pantry Pick: Crisco Canola)
1 tbsp. Water
½ c. dairy free milk (PURE Pantry Pick: Rice Dream)
1 tsp. pure vanilla
½ c. brown sugar
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. canola oil
・Preheat oven to 350.
・Grease 9x9 pan with a few drops of canola oil.
・In a medium bowl, add all of the ingredients for the cake.
・Mix until combined and set aside.
・In a small bowl, mix the topping ingredients until combined.
・Scoop ½ of the cake batter into the pan.
・Spread the batter evenly into the bottom, working the batter into the corners.
・Sprinkle ½ of the topping mixture on top of the batter.
・Add the remaining batter on top and spread it, working the batter into the corners (the topping will be swirled into the batter).
・Sprinkle the remaining topping, not mixing around this time.
・Bake for 25-30 or until a toothpick comes out clean in the center of the cake.
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