Vegan Pineapple Coffee Cake

This is from fat free vegan kitchen. Healthy and yummy...haven't made it yet, but hopefully I can make it soon enough! Lemme know...times are estimates.

• Ready In: 55 mins
• Serves: 7-9
• Yields: 7-9 muffins

Ingredients

• Dry Ingredients

• 1  cup quick oats (not instant) or 1  cup oats (not instant)
• 1  cup whole wheat flour
• 1⁄2 cup vegan sugar (i.e. demerara)
• 2  teaspoons baking powder
• 1 1⁄2 teaspoons Ener-G Egg Substitute
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt

• Wet Ingredients

• 3  tablespoons water
• 1  tablespoon white vinegar or 1  tablespoon cider vinegar
• 1  cup  crushed pineapple in juice, undrained
• 1⁄3 cup unsweetened applesauce

• Topping

• 2  tablespoons  coarse sugar, such as demerara or 2  tablespoons raw sugar
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat the oven to 350°F.
2. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.).
3. Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.
4. Mix the oat flour with the other dry ingredients.
5. Add the wet ingredients and stir until moistened and completely combined, but don't overmix.
6. Pour into the prepared pan (batter will be thick).
7. Mix together the sugar and cinnamon topping, and sprinkle it over the top.
8. Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
9. Allow to cool for at least 15 minutes.