Gluten-Free Coffee Cake
I have a confession: I was today years old when I learned that coffee cake does not actually include coffee. #guilty
As fall begins to enter the chat I’m prepping for lotssss of fall recipes because the next few months are my ABSOLUTE FAVORITE. I’m starting easy with classic coffee cake (that’s also gluten-free because we don’t do gluten here) that is easy to make and will become a staple baking recipe in your home. (Much like my Basic Blondies :))
There is, however, butter (*gasp) in this recipe but that’s because I used a grass-fed, high-quality butter that my stomach can handle! So if you’re lactose intolerant you’ll be good!
HIGHLY recommend making this coffee cake on a rainy Sunday morning while listening to some John Mayer/Bossa Nova (or whatever you like to listen to), making a big cup of hot coffee, and sitting down with a piece of coffee cake and a good book—the ultimate way to romanticize your life.
But before you listen to John you MUST make this recipe!!!
Okay, let’s get baking!
Gluten-Free Coffee Cake (yields 1 8x8 baking pan)
Ingredients:
dry:
2 ½ cups gluten-free flour (I used Bob’s Red Mill)
1 cup monk fruit
1 tbsp. baking powder
1 tsp. baking soda
2 tbsp. cinnamon
¼ tsp. nutmeg
pinch of salt
wet:
1 cup dairy-free milk (I used coconut)
2 large eggs
¼ cup butter, softened
1 tsp. vanilla
crumb topping:
1 cup coconut sugar
1 tbsp. cinnamon
¼ cup grass-fed butter, softened
½ cup chopped walnuts (or pecans, your choice!)
Instructions:
preheat oven to 350°f. grease 8x8 baking pan with butter
in a large mixing bowl, combine all the dry ingredients. mix to combine
in a medium-sized mixing bowl, combine all the wet ingredients and whisk to combine. transfer wet ingredients to the bowl with the dry ingredients and mix to combine
make the crumb topping by pulsing crumb topping ingredients in a food processor until pea-sized pieces begin to form (only a few pulses). transfer a few spoonfuls of crumb topping into the large mixing bowl and fold into batter
transfer batter to baking dish and bake for 45-50 minutes, until knife comes out clean
cool before serving. serve with a cup of coffee (or ice cream!) & enjoy!!!
notes:
feel free to sub regular flour (1:1 ratio) in this recipe if you can tolerate gluten
you can also use almond flour (1:1) but if you haven’t heard, I’m very sensitive to almonds so I’m experimenting with new flours!
this coffee cake served with a cup of black coffee is *chef’s kiss*
if crumb topping looks like it’s burning in the oven, cover the baking dish with foil and continue baking
As always, make sure to tag me on Instagram when making any of my recipes!
