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In a large bowl, add the flours, sesame powder, tapioca flour, baking soda and salt.
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Whisk together really well. Set aside.
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In a small bowl, add the 5 tablespoons of water and quickly whisk in the 2 tablespoons of ground chia seeds until it becomes gelatinous and then set aside.
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In a food processor, cream the butter and sugar together well and then add the apple cider vinegar and vanilla.
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Add the chia egg to the butter and pulse until just incorporated.
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Next, add the creme fraiche and mix in.
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Add the flour in two stages and roughly mix then dump into the large bowl that the flour was in and mix with a wooden spoon or your hands.
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Add half of the cake batter into the prepared springform pan and spread evenly.
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Sprinkle 1/3 of the crumb topping evenly on top of the batter then plop spoonfuls of batter around the top of the crumbs and very carefully spread the batter over the crumbs.
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You need a little bit of patience but don't worry it will come together.
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Put the cake onto a cookie sheet and place into the preheated oven on the middle rack in the middle of the oven.
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Bake for 60 minutes.
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Carefully remove from oven and place on a cooling rack.
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Let it cool completely.
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The cake will still be cooking as it cools.