This coffee cake is simple, easy to make and delicious. It makes the perfect late breakfast or afternoon snack. After seeing it on one of my favorite blogs I realized I already had all the ingredients I needed to prepare it on a recent lazy morning. Without a mixer or anything fancy I had this delicious breakfast/snack cake ready in no time. It reminds me of the cinnamon cake my mom used to make me as a special treat when I was little, except it’s gluten-free. If you’re a fan of basic cake with cinnamon this recipe is for you. The drizzle is super sweet and can be optional. It can be kept in the fridge and drizzled on individual slices of cake, instead of being poured over the entire thing.
Simple Gluten-Free Coffee Cake
Preheat oven to 375 F.
For the cake batter:
- 1 egg beaten
- 1/4 cup butter or coconut oil softened (I used coconut oil to make mine dairy free)
- 1/2 cup almond milk
- 1 tsp vanilla
- 1 1/2 cups gluten-free flour blend (I used Bod Red Mills)
- 1 tsp xanthan gum (if your flour mix does not have)
- 3/4 cup sugar
- 2 tsp baking gf baking powder
- pinch of salt
Grease an 8 x 8 inch baking dish with butter or coconut oil.
Combine wet ingredients: egg, butter (or coconut oil), almond milk and vanilla.
Sift dry ingredient together and mix into wet ingredients: gf flour, xanthan gum (if your flour mix does not have), sugar, baking powder and salt.
Once all combined pour cake batter into a baking dish and top with the cinnamon crumble below. Throw it in the oven for about 25 minutes. In my old oven it took closer to 30 minutes to set.
Let cool and serve with the optional sugar drizzle below.
For the cinnamon crumble:
- 1/2 cup brown sugar
- 2 tbsps gluten-free flour
- 2 tsps ground cinnamon
- 2 tbsps melted butter or coconut oil
- 1/2 cup chopped nuts (I used slivered almonds)
Combine in a medium bowl. It is easiest to use your hands to mix the crumble and distribute it over the batter.
For the Sugar Drizzle:
This is to be added after baking and can be optional
- 1/2 cup confectioner’s sugar
- 1 tbsp almond milk
- 1/2 tsp vanilla
Adapted from this recipe from Haut Appetit