Gluten-Free Coffee Cake Worth Celebrating

 

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

*Revised

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!
 
Crumble Topping
Combine… 
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)
 
Drizzle Topping
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.
 

 

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Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

16 Comments
  1. This was absolutely delicious! I had vanilla almond milk, so I halved the vanilla extract. Hubby thinks that it would be even better if we subbed almond extract for the vanilla extract!

  2. This is a fantastic recipe! I was sold with the gorgeous pictures, and the real thing did not disappoint. I used coconut sugar and added a sprinkle of salt to the crumble, and my flour mix was 1 cup sweet rice flour, 1/4 cup oat flour, 1/4 cup potato flour. Otherwise, I followed it to the letter. The family gobbled it up before it had even cooled. Thanks a bunch. You are a Sweet Genius!

  3. I just made this coffee cake for the 3rd time today, using a different gluten free flour, and my crumble topping sank into the cake for the first time! I think the type of flour used makes a big difference in this recipe. Namaste GF Flour works really well because I think provides more bulk, but I used Pamela’s GF Flour today and I think it was too light to sustain the crumble topping. I would be interested to see what other flours people have used and how well they worked…!!

  4. I wanted to try and make this. I am new to gluten free baking and wanted to know can I double the recipe? I only have almond and coconut flour can I combine them? Should I use more liquid? And finally can I add ground flax to bulk it up and give it more nutrition and fiber? This looks soooo good cant wait to try it!
    Thank YOU

  5. i’m going to try this recipe today to bring for mother’s day tomorrow and i’m going to use a flour made by Cooqi (Cake & Pastry Flour), i hope it works! i’m wondering about the olive oil–is that the best oil to use? seems the flavor would be strange and strong for this kind of thing but maybe it’s a nice pairing? would canola oil work? excited to try this one.

  6. I just made this recipe using a equal combination Bob’s Red Mill almond meal/flour, oat flour, and brown rice flour…and folded in wild blueberries. I added mixed chopped nuts to the crumble mix and baked it in an 8×8 pan. Even though the crumbles sank in a little bit (probably because I sifted the flour before mixing) — It turned out perfectly.

  7. AMAZING!!!!!! Love, love, love this coffee cake! I used what I had on hand; Bob’s Red Mill gluten free all purpose flour, whole milk instead of almond milk, and added a little cinnamon and sour cream to the batter. This recipe is fail proof. It’s the most delicious coffee cake I’ve ever made. This tastes like a yeast dough coffee cake I remember from years ago. Thank you so much for posting this recipe!

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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