Cinnamon Coffee Cake

This has got to be my favorite gluten free, dairy free dessert recipe (found on “mama knows gluten free”)! It is moist and crumbly just like you hope it would be. It does use quite a bit of sweetener but you can substitute however you’d like. It also comes out beautiful, so its perfect to bring to a gathering or make for a celebration!

Ingredients

• Cake:
• 2 1/2 cups dairy free milk (I used oat)
• 2 1/2 tbsp white vinegar
• 3 3/4 cups all-purpose gluten free flour (I use this one: https://amzn.to/3RKEDT9)
• 3 tsp baking powder
• 1 cup coconut sugar (I use this one: https://amzn.to/3H3YXtY)
• 1/2 cup light brown sugar or coconut sugar
• 1 tbsp vanilla extract
• 1 cup vegan butter, melted
• 3 large eggs
• Filling:
• 1 tbsp cinnamon
• 1 cup light brown sugar or coconut sugar
• Topping:
• 1 cup light brown sugar or coconut sugar
• 1/2 cup granulated sugar or coconut sugar
• 1 tbsp cinnamon
• 1/2 cup vegan butter
• 1 1/3 cups all purpose gluten free flour

Instructions

1. Preheat oven to 350 F. grease 9×13 glass pan or Bundt cake pan with cooking spray.
2. Add the white vinegar to the milk in a glass cup, stir to combine and set aside (this makes homemade buttermilk)
3. To make the cake batter: Add gluten free flour, baking powder, salt, brown sugar, and granulated sugar (or sugar substitutes) to a large bowl and using mixer, mix on low to combine dry ingredients. Pour in the melted butter and pure vanilla extract, mix to combine. Beat in the eggs and mix until smooth. Pour in the milk about a cup at a time and mix until batter is smooth, set aside.
4. To make the filling: In a small bowl whisk together the brown sugar and ground cinnamon.
5. Pour half of the cake batter in the greased pan. Sprinkle the top of the cake batter with the cinnamon sugar filling. Pour the rest of the cake batter over the cinnamon sugar layer.
6. To make the crumb topping: In a medium-sized bowl whisk together the brown sugar, sugar (or sugar substitute), gluten-free flour, and cinnamon. Add the melted butter, stirring until well combined. Sprinkle the crumb topping evenly over the top of the cake batter.
7. Bake the cake on the middle rack for 30 minutes. At the 30 minute mark, cover the cake with a piece of aluminum foil. Bake for another 20-30 minute or until a toothpick inserted into the center comes out clean, about 50 to 60. Please watch your oven, because all ovens are different.
8. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.

• Course : Sweet Treats Recipe Type : Dairy FreeGluten Free

Hi, I’m Tawsha a Wife and mother of two doing ministry as a family as pastors at a local church. Transplant to Minneapolis from San Diego and enjoy life in the Midwest, though still missing the ocean!

 

 

 

 

 

I became gluten and dairy intolerant last year and began my new journey of health. I’m eager to create foods that are healthy but also taste really good!