Gluten Free Coffee Cake
Our delicious Gluten-Free Coffee Cake recipe is a spin on a traditional coffee cake, perfect for your next brunch!
Ingredients
Coffee Cake:
- 1/2 cup plant based butter room temperature
- 1/2 cup pure cane sugar
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups 1-to-1 gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthan gum
- 1 cup plain dairy-free yogurt
Streusel:
- 1/2 cup brown sugar
- 1/4 cup + 2 tablespoons pure cane sugar
- 1 teaspoon ground cinnamon plus a bit more to taste
- 1/2 cup walnuts chopped
Instructions
- Prep: Preheat oven to 350 degrees F. Prepare loaf pan by lining it with parchment paper and leaving little flaps on both sides, so you can pull out the loaf after it's baked.
- Wet Ingredients: Beat butter and sugar together with a stand mixer or electric hand mixer. Add vanilla extract and 1 egg at a time and beat, about 2 minutes.
- Dry Ingredients: Mix flour, soda, baking powder, xanthan gum, & salt together in a separate bowl.
- Combine: Add a little of the flour mixture to the wet ingredients and mix. Then add in some yogurt and mix again. Continue to alternate mixing in the flour mixture and yogurt until everything is combined (the mixture will be very thick).
- Streusel: Mix the streusel ingredients together in a small bowl.
- Layer: In the prepared pan, alternate adding in the yogurt mixture and the streusel mixture, to form at least 3 layers of each ending with a layer on top (Layers: yogurt mixture, streusel, yogurt mixture, streusel, yogurt mixture, streusel).
- Bake: Place in the preheated oven at 350 degrees F, middle rack, and bake for 45-50 minutes or until tester comes out clean.
- Cool + Serve: Remove from the oven, keep in the pan on the cooling rack for 10 minutes. Carefully remove the coffee cake from the pan and let cool for 1 hour. Cut and serve!
Notes
- Small loaves: alternatively you can use two small loaves instead of one regular-sized loaf, just reduce the bake time to 25-30 minutes.
- Can I freeze this? Yes! This is a great bread to make ahead of time and freeze. To thaw, simply place in the refrigerator for about 24-48 hours.
- Plant-Butter: If you don't have a dairy allergy or aren't avoiding dairy, this recipe works just as well with regular butter.
- Xanthan Gum: Gluten-free recipes can be a little crumbly, so adding a little extra xanthan gum (yes, even if your 1-to-1 gluten-free flour already has some in it) will help this recipe bind. You CAN omit it, if you want to, but the results may not be as good.
- Dairy-Free Plain Yogurt: highly recommend using the Silk dairy-free yogurt alternative!
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