Gluten Free Coffee Cake
Traditional coffee cake is a treat that's hard to beat. This gluten free coffee cake recipe has all the texture and flavor of your favorite coffee cake in a fast recipe that's gluten-free and even dairy-free and vegan if you like! Even better than before!!!
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Servings: 1 loaf pan coffee cake
Calories: 359kcal
Ingredients
- 2 1/2 cups 337.5 grams gfJules® Gluten Free All Purpose Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 Tbs. 3/4 cup butter or vegan butter (e.g. Earth Balance® Buttery Sticks)
- 1 cup granulated cane sugar
- 1/2 cup brown sugar or coconut palm sugar
- 2 eggs or egg substitute
- 1 cup vanilla yogurt dairy or non-dairy (like So Delicious® Yogurt)
- 1/2 cup milk dairy or non-dairy
- 1 tsp. pure vanilla extract
filling (optional):
- 3/4 cup brown sugar or coconut palm sugar
- 1/4 cup 34 grams gfJules® Gluten Free All Purpose Flour
- 2 tsp. ground cinnamon
toppings:
- 5 Tbs. softened butter or vegan butter e.g. Earth Balance® Buttery Sticks
- 2/3 cup 90 grams gfJules® Gluten Free All Purpose Flour
- 1/3 cup brown sugar or coconut palm sugar
- 1 Tbs. ground cinnamon
- 1 large apple peeled and sliced (optional)
Instructions
- Preheat oven to 350° F (static) or 325° F (convection).
- Oil and lightly flour (with gfJules Flour) or line with parchment one 8x8 pan or one 8x11 pan and set aside.
- In a medium-size bowl, whisk together dry ingredients and set aside. In a large mixing bowl, beat butter and sugars until light. Add eggs one at a time, beating afterwards. Add yogurt, milk and vanilla, mixing to incorporate, then slowly stir in the dry ingredients, mixing until smooth, about 1-2 minutes only.
- If making the filling, prepare that in a separate bowl.
- Pour half the batter into the prepared baking dish then sprinkle filling on top and spread remaining batter on top of filling, spreading all the way to the sides of the pan. If not using filling, simply spread the batter into the pan evenly.
- In a small bowl, stir together the topping ingredients with a fork until integrated. Crumble over the top of the batter and cut through slightly, with a knife pointed down, making criss-cross patterns into the top of the cake if you like the topping to marbleize. If using, lay apple slices across the top.
- Bake in preheated oven for 55 minutes, then test with a toothpick for doneness -- it should only have dry crumbs when removed. When using the smaller 8x8 pan, the coffee cake will take longer to bake than in the larger pan, so add more time as needed until the toothpick comes out clean or only with dry crumbs.
Nutrition Facts
Gluten Free Coffee Cake
Serving Size
1
Amount per Serving
Calories
359
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Cholesterol
79
mg
26
%
Sodium
404
mg
18
%
Carbohydrates
48
g
16
%
Fiber
1
g
4
%
Sugar
46
g
51
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.