Gluten-Free Coffee Cake
A delightful, moist, and fluffy gluten-free coffee cake with a crumbly topping, perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups gluten-free all-purpose flour A blend that includes xanthan gum for best texture
- 0.5 cups granulated sugar Can substitute with coconut sugar
- 0.25 cups brown sugar Light or dark works well
- 1 teaspoon baking powder Ensure it's gluten-free
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened Coconut oil or vegan butter works for dairy-free
- 2 large eggs Flax eggs can be used for a vegan substitute
- 1 teaspoon vanilla extract Use pure for best flavor
- 1 cups almond milk Can be substituted with other dairy-free milk
- 0.5 cups chopped nuts Optional; pecans or walnuts are recommended
Crumb Topping
- 0.25 cups flour
- 0.25 cups sugar
- 0.25 cups melted butter
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, cream the softened butter and sugars together until light and fluffy (about 3-5 minutes). Add the eggs, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with almond milk. Mix until just combined.
- Pour the batter into the prepared cake pan. Sprinkle the crumb topping evenly across the top of the batter.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10-15 minutes before transferring it to a cooling rack.
- Slice and enjoy a piece warm, paired with your favorite morning coffee.
Notes
For a cozy dessert, pair with a dollop of whipped cream or a scoop of ice cream. Store at room temperature for up to 3 days or refrigerate for up to a week.