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–+ servings
gluten-free coffee cake
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5 from 1 vote

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!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: dairy-free, GF, vegan
Servings: 16 slices
Calories: 297kcal

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
US Customary - Metric

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