GLUTEN FREE COFFEE CAKE with DAIRY FREE DIRECTIONS

Posted by Bryna Bear aka Gluten Free Baking Bear

      Simple, but tasty, this classic coffee cake is perfect with a cup of coffee or tea. I converted a recipe from Mollie Katzen’s Sunlight Cafe cookbook into a gluten free one.  The last time I made this I was eating wheat, so it has been a while.  Still as good as I remember, I like that there are nuts and cinnamon-sugar on top instead of crumble.  I made it in the shape of a heart. Since it is February, with all the valentine decorations, I like to have hearts everywhere all month long.  

GLUTEN FREE COFFEE CAKE

Ingredients

CAKE

1/2 cup (1stick)	Unsalted Butter (for dairy free use margarine)
1/3 cup	Sugar
2 large	Eggs
1 tsp.	Vanilla Extract
1 cup	Sorghum Flour
1/4 cup	Chickpea Flour
1/4 cup	Tapioca Flour
1/2 tsp.	Xanthan Gum
1/2 tsp.	Sea Salt
1 1/2 tsp.	Baking Powder
1/4 tsp.	Baking Soda
1/2 cup	Buttermilk (If you do not have buttermilk add 1/2 Tbs. of vinegar to the milk.  For dairy free use non-dairy milk such as almond, soy or coconut.)

Coconut milk with vinegar added to make 'buttermilk'.

TOPPING

2 Tbs.	Brown Sugar - packed
1/2 tsp.	Cinnamon
1/2 cup	Walnuts or Pecans - chopped (optional)

Directions

1. Preheat oven to 350 degrees.  Prepare an 8-inch square or round pan by greasing it with cooking spray.
2. Beat the butter and 1/3 cup of sugar together with an electric mixer or in a stand mixer until light and fluffy. 
3. Add the eggs and vanilla and beat in well.
4. In a separate bowl add the flours, xanthan gum, salt, baking soda and baking powder.  Whisk together until well mixed.
5. Add 1/3 of the flour mixture to the butter mixture and stir in with a spatula until just blended. Add 1/2 the milk mixture and blend in with the spatula until just mixed. Repeat.  End by mixing in the remaining 1/3 of the flour mixture.

   

   Batter all mixed.

6. Scrape the batter into the prepared pan and spread evenly.
7. In a small bowl mix the brown sugar, cinnamon and nuts (optional).
8. Sprinkle the sugar cinnamon mixture evenly over the top of the batter in the pan.

   

   Raw batter in the pan topped with sugar mixture.

9. Bake in the middle shelf of the oven for 20-25 minutes until a toothpick comes out clean when  inserted into the center of the cake.
10. Cool in the pan for 10 minutes before removing to a rack to cool completely.  Or, if you plan to serve the cake directly from the pan, cool in the pan 15 minutes before cutting.

    

    Close-up of a slice of Gluten Free Coffee Cake.

11. Store leftovers in an airtight container for up to two days.  You can freeze the pieces for longer storage. Warm up the leftover pieces before serving. 

GLUTEN FREE COFFEE CAKE glutenfreebakingbear.com Ingredients CAKE 1/2 cup (1stick) Unsalted Butter (for dairy free use margarine) 1/3 cup Sugar 2 large Eggs 1 tsp. Vanilla Extract 1 cup Sorghum Flour 1/4 cup Chickpea Flour 1/4 cup Tapioca Flour 1/2 tsp. Xanthan Gum 1/2 tsp. Sea Salt 1 1/2 tsp. Baking Powder 1/4 tsp. Baking Soda 1/2 cup Buttermilk (If you do not have buttermilk add 1/2 Tbs. of vinegar to the milk. For dairy free use non-dairy milk such as almond, soy or coconut.) TOPPING 2 Tbs. Brown Sugar - packed 1/2 tsp. Cinnamon 1/2 cup Walnuts or Pecans - chopped (optional) Directions Preheat oven to 350 degrees. Prepare an 8-inch square or round pan by greasing it with cooking spray. Beat the butter and 1/3 cup of sugar together with an electric mixer or in a stand mixer until light and fluffy. Add the eggs and vanilla and beat in well. In a separate bowl add the flours, xanthan gum, salt, baking soda and baking powder. Whisk together until well mixed. Add 1/3 of the flour mixture to the butter mixture and stir in with a spatula until just blended. Add 1/2 the milk mixture and blend in with the spatula until just mixed. Repeat. End by mixing in the remaining 1/3 of the flour mixture. Scrape the batter into the prepared pan and spread evenly. In a small bowl mix the brown sugar, cinnamon and nuts (optional). Sprinkle the sugar cinnamon mixture evenly over the top of the batter in the pan. Bake in the middle shelf of the oven for 20-25 minutes until a toothpick comes out clean when inserted into the center of the cake. Cool in the pan for 10 minutes before removing to a rack to cool completely. Or, if you plan to serve the cake directly from the pan, cool in the pan 15 minutes before cutting. Store leftovers in an airtight container for up to two days. You can freeze the pieces for longer storage. Warm up the leftover pieces before serving.