Pineapple Pecan Coffee Cake

CAKE

2 cups gluten Free flour (I used Red Mill 1:1 all purpose flour)
¼ cup sucanat*
1 Tbsp baking powder
1 tsp baking soda
½ tsp sea salt
1 flax egg (1 Tbsp ground + 3 Tbsp water, set aside)
1 cup dairy free yogurt (or 3/4 cup plant milk with 1 Tsp vinegar)
¼ cup applesauce
1 tsp vanilla extract
1 ½ cups pineapple tidbits in own juice, drain and reserve juice
1/3 cup pineapple tidbits

TOPPING

¼ cup sucanat*
¼ cup chopped pecans

Preheat oven 375.  Lightly grease 8 inch square baking dish (I used 11x7 pyrex and lowered temp to 350

Combine flour, ¼ cup sugar, baking powder, baking soda and sea salt in a bowl

Whisk together flax egg, yogurt ( or plant milk), apple sauce and vanilla extract

Stir dry ingredients into wet ingredients.  Add 1/3 cup reserved pineapple juice and fold in pineapple.  Pour into prepared pan

Stir together pecans and ¼ cup sugar in a small bowl.  Sprinkle over batter

Bake in preheated oven 25-30 minutes or until toothpick comes out clean.  Cool in pan 10 minutes (I served from pan). Serve warm or completely cool.

*sucanat is sugar cane natural. you could also use coconut palm sugar, both of which are only processed once, unlike white sugar, and have some nutritional value because of that!