I’d been wrapping presents all day, and chocolate truffles lying around were becoming all too friendly with my mouth. #Homefortheholidays is becoming a bit exhausting, and I need a sweet fix tomorrow morning to set me off running in the right holiday spirit…and weight! Yes…this cake won’t pack on the holiday pounds like all those mince pies and shortbread (how dare they.)
This coffee cake is gluten-free, low-fat, and is quite honestly the best coffee cake I’ve had (not that I’m biased.) It has a refined taste, light and delicate, with just enough sweet and crunch to keep me coming back for more… No matter what you celebrate over the holiday, this cake certainly calls for celebration.
Gluten-Free Coffee Cake
1/4 cup butter, softened (could use coconut oil to make dairy free)
1 egg, beaten
1/2 cup almond milk
1 tsp vanilla
1 ½ cup Namaste Foods gluten-free flour*
1 tsp xanthan gum
3/4 cup sugar
2 tsp baking powder
dash of salt
Combine butter, egg, vanilla, and almond milk. Sift dry ingredients together and add to the wet, and combine well. Pour into greased 8×8 inch pan. Sprinkle with Crumble Topping and bake at 375F for about 25 minutes. Remove from oven and while cooling, prepare the Drizzle Topping and spoon over top of the cake making a zigzag pattern. Enjoy!
1/2 cup brown sugar
2 Tblsps gluten-free flour
2 tsp ground cinnamon
2 Tblsps melted butter (could use coconut oil to make dairy free)
1/2 cup broken nuts (your choice, but I used walnuts)
1/2 cup confectioner’s sugar
1/2 tsp vanilla
1 Tblsp almond milk
* I used Namaste Foods Perfect Flour Blend – gluten-free – (click on link for product details), but if you don’t have access to it, then use any gluten-free flour, or sweet rice flour and simply add 1 tsp xanthan gum.
A coffee cake look on the streets of New York… Socks with spring/summer clogs paired with fur, just works.