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Preheat the oven to 350. Butter a 10 inch springform pan.
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In a medium bowl, combine the brown rice flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, sea salt and whisk to combine. Set aside.
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In a large bowl, combine the honey, ground flaxseeds and their liquid, coconut milk, melted butter and apple sauce. Stir to combine.
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Mix the dry ingredients into the wet, and stir just to combine. Place 2/3rds of the batter into the prepared springform pan. Then, dollop the orange marmalade over, evenly distributing as best as possible.
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Dollop the remaining 1/3rd of the batter on top of the orange marmalade, smoothing it over to create a flat top with the back of a spoon.
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Sprinkle the coffee cake topping on the top of the cake, then transfer to the oven and bake for 60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
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Allow to cool for 20 minutes, then release the springform and serve!