Coffee Cake (Gluten Free, Dairy Free)

First thing in the morning I love a cup of coffee and a light treat to go along with it while I wait for my caffeine to kick in and motivation to show up. This coffee cake is that perfect treat. I wanted to create a gluten free, dairy free moist coffee cake with just the right amount of crumb on top.








It's also the perfect afternoon pick-me-up with a cup of delicious hot tea on a brisk fall day.





I originally created this recipe for my best friend. Her entire family loves coffee cake and I wanted to create a gluten free version that she could enjoy. She recently came up to visit, so this recipe was one of my top priorities to make for her. She loved it and so did the kids. I forgot how much I loved it to! 



When I have overnight guests or anyone who is going to be around in the morning, I love having something to offer them with coffee or tea. 

If you serve this for guests they will be ever-so-grateful and keep coming back for more. They likely will have no clue that it is also gluten free and dairy free.

It is so incredibly moist and spongy when you pierce your fork into it and watch the crisp crumble fall to the sides of the plate you will not be able to help yourself to keep coming back for each bite and then scraping the crumble off of the plate, onto the fork and into your mouth.


I was in shock when my 6 year old who will only eat chocolate baked goods finished an entire slice of this. 






Ingredients:




1 tsp. Baking Powder


1 tsp. Baking Soda


¼ tsp Salt


1 ½ tsp. Xanthan Gum


¾ Cup Coconut Oil


½ Cup Almond Milk


2 Eggs


1 Cup Sugar


2 tsp. Vanilla


1 ½ Cup Applesauce


1 tsp. Cinnamon


½ tsp. Nutmeg






Directions:


Preheat oven to 350 degrees. In a stand mixer on a medium low speed cream the eggs, sugar, vanilla and almond milk. Add the applesauce, coconut oil, cinnamon and nutmeg. Beat for 2 minutes. Turn the mixer off and add the flour. Turn the mixer back on to slow and add the baking powder, baking soda, salt and Xanthan gum. Turn speed to medium and beat for 5 minutes scrapping down the sides of the bowl half way through. Grease your 8 inch cake pan. (I always use coconut oil and everything pops out perfect) Pour your cake batter in (it will fill almost to the top) Then spread your crumb mixture evenly over the top.



Crumb Topping





Ingredients:


¼ Cup Dairy Free Butter (I used Earths Best)


1/3 Cup White Rice Flour


½ Cup Brown Sugar


1 Tsp. Cinnamon


¼ Tsp. Nutmeg


¼ Cup Chopped Walnuts or Pecans





Directions:


In a bowl combine all ingredients with a fork until it is all combined into little crumbs. Pour on top of the cake batter before putting in the oven. Bake for an hour to an hour and 10 minutes or when toothpick comes out clean.



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