Gluten-Free Coffee Cake

Making the Cake Batter

First things first: the cake batter. To make a classic cinnamon coffee cake, start by combining the flour, brown sugar, cane sugar, baking powder, cinnamon, baking soda, salt, and xanthan gum. Because it is a gluten-free recipe, we’ll be using gluten-free baking flour and a touch of xanthan gum to bind our recipe. Once the dry ingredients are sifted and combined, pour in a cup of melted coconut oil. An alternative to coconut oil is unsalted butter, but the recipe is also dairy-free by using coconut oil. Work the coconut oil into the dry ingredients with a fork until the flour mixture resembles pea-sized crumbles.

In a small bowl, whisk together almond milk, room temperature eggs, lemon juice, vanilla extract, and just a touch of almond extract. While sometimes greek yogurt or sour cream is added here for a classic coffee cake, we’re going to avoid using these products to keep our recipe dairy-free.

Then, slowly combine the wet and dry ingredients using a hand mixer. Once thoroughly combined, pour the batter into the prepared baking pan.

The Crumble

To make the signature crumble, combine gluten-free baking flour, brown sugar, cane sugar, melted coconut oil, cinnamon, and xanthan gum. Mix together, then pour the crumb topping over the batter in the pan.

Finally, bake the coffee cake for 45 minutes. Allow the cake to cool for roughly one hour before slicing. Then, grab a piece and enjoy!

9

15

45

Who’s ready for this delectable Coffee Cake?

• For the Cake Batter

• 3 cups of gluten-free baking flour

• 1/2 cup pure cane sugar

• 1/2 cup light brown sugar

• 1 tablespoon baking powder

• 1 tablespoon cinnamon

• 1 teaspoon baking soda

• 1 teaspoon coffee or espresso powder

• 1/2 teaspoon xanthan gum

• 1/2 teaspoon salt

• 1 cup coconut oil, melted

• 1 1/2 cup of almond milk

• 1 tablespoon lemon juice

• 2 eggs, room temperature

• 1 1/2 teaspoons vanilla extract

• 1 teaspoon almond extract

• For the Topping

• 1 cup of gluten-free baking flour

• 1/2 cup brown sugar

• 1/2 cup cane sugar

• 1/4 cup coconut oil, melted

• 1 tablespoon cinnamon

• 1/4 teaspoon xanthan gum

• For the Cake Batter
• Preheat the oven to 350 degrees Fareinheit and grease a 9″ by 9″ baking pan
• In a large bowl, combine the flour, cane sugar, brown sugar, baking powder, cinnamon, baking soda, espresso powder, xanthan gum, and salt
• Next, add the melted coconut oil to the dry ingredients and use a fork to work until the dry ingredients resemble pea sized crumbles
• In another bowl, whisk together the milk, eggs, lemon juice, vanilla extract, and almond extract
• Slowly combine the sweet and dry ingredients with an electric mixer
• Pour the batter into the prepared baking pan
• For the Topping
• In a small bowl, combine the flour, sugars, coconut oil, cinnamon, and xanthan gum
• Sprinkle over the batter in the baking pan
• Bake the coffee cake for 45 minutes, then allow to cool for at least one hour before slicing

• Refrigerate the homemade rosemary simple syrup up to 10 days