This is one of my favorite treats to eat with my coffee in the mornings. I do not make it often, it’s truly addicting. This is simple and easy to make. Your mother-in-law will be please.
Creating this recipe without any of the usual ingredients was a great challenge and it’s here for you to enjoy. Morning, day and night. The gluten- free flour will not make this cake unpleasant, you will be happy and your family will love it too.
As always, my wish is for you and your family to enjoy the process of making tasty food together.
From my kitchen to yours with love!
I Don’t Need an Inspirational Quote.
I Need Coffee
-Unknown
Gluten-free Coffee Cake
This moist and tasty cake will keep you satisfy and you will not miss the eggs or dairy at all.Vegan, egg-less & dairy-free!
Equipment
- 9 * 13 inch pan
- 2 Large mixing bowl
- Whisk
- Spatula
- Measuring spoons & cups
- Measuring jug
- 2 small mixinng bowl
Ingredients
Cake
- 2 Cups Brown rice flour
- 1 Cup Coconut flour
- 1 1/2 Cups Coconut sugar If prefer use brown sugar it will change the calories
- 2 Tsp Baking powder
- 1/4 Tsp Baking soda
- 1 Tsp Pink salt kosher salt
- 2 Tbsp Apple cider vinegar
- 2 Cups Almond milk
- 1/2 Cup Coconut oil I use vegetable or coconut
- 1 Tsp Vanilla extract
Cinnamon filling
- 3/4 Cup Coconut sugar If prefer use brown sugar it will change the calories
- 1 Tbsp Cinnamon powder
Crumble topping
- 4 Tbsp Vegan butter Melted ( miyokos tatse better for me)
- 1/2 Cup Coconut sugar If prefer use brown sugar it will change the calories
- 1/2 Cup Brown rice flour Or use coconut flour
- 1 Tsp Cinnamon
Instructions
Cake
- Preheat the oven to 350°F(180°C), Line a 9*13 inch pan and set aside.
- In a small bowl, mix together the coconut sugar and cinnamon for filling and set aside.
- In the other bowl, make the crumble topping. Mix sugar, flour, cinnamon and melted butter, mix until a coarse texture remains. If ok is some pieces are bigger than others.
- Prepare the cake. In a large mixing bowl, add your dry ingredients flour, salt, baking soda, baking powder. Then in a separete bowl mix wet ingredients, milk, oil, vanilla until combined. Next add the sugar and whisk well.
- Pour the wet ingredients into the dry and whisk until combined.
- Pour half the cake batter into the pan. Add half the cinnamon filling in the center. Carefully pour the other half of the cake batter on top. Add the rest of the cinnamon filling and swirl. Evenly add the crumble topping over the top.
- Bake the cake for 30 minutes or until a toothpick comes out clean.
- Let the cake cool completely. Once cool, cut with a plastic knife ( it makes for a cleaner cut) and enjoy.
Notes
- Store: cake can be stored at room temperature, in a sealed container for up to 3 days.
- Refrigerate: left overs slices or whole cake, can be place in a sealable container and store in refrigerator for up to 2 weeks.
- Freeze: store in the freezer in a zilpock bag, it will stay state for up to 6 months
Nutrition
Calories: 297kcal | Carbohydrates: 48g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 351mg | Potassium: 77mg | Fiber: 4g | Sugar: 19g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!