Perfect Moist Gluten Free and Dairy Free Coffee Cake is going to be your favorite brunch treat. This gluten free coffee cake literally has the perfect texture. The crumb on top is made with nuts, vegan butter, and brown sugar, so it provides the perfect amount of sweet crunch.
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It’s the perfect afternoon pick-me-up with a cup of delicious hot tea on a brisk fall day. I need those pick me ups a lot these days. The kids, blog, cookbook and PTO keep me very busy. There’s never a minute to slow down, so these treats in the afternoon help to keep me going.
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.
How do I make this gluten free and dairy free Coffee Cake?
It is easier than it looks my friends. A few things to keep in mind is that not all gluten free flours are created equal. I only bake with my Gluten Free All Purpose Flour blend. The Gluten Free All Purpose Flour Blend is simple and inexpensive to make. You will love it. Grab the recipe HERE.
In this recipe you can use your favorite nuts, but I have found that pecans or walnuts are my favorite for this. Feel free to use either, or blend both, but make sure to chop them up fine.
- Start by preheating your oven to 350 degrees F.
- Then cream the eggs, milk, vanilla, and sugar. You can use a stand mixer, or a hand mixer for this.
- Add the applesauce, coconut oil, cinnamon and nutmeg and continue to mix for 2 minutes.
- Add the Gluten Free All Purpose Four, Baking Powder, and Xanthan Gum. Mix until it is all blended well.
You will then need to pour this into a greased cake pan. I always grease with coconut oil and it gets amazing results. The pan you use does make a difference. If the sides do not go up high enough you can have some leakage while it is baking. I use the Wilton Performance Pans Aluminum Round Cake Pan, 8-Inch and I have not had an issue, but some readers reported having leakage from an 8 inch round. You could also use the Wilton Aluminum Round Cake Pan, 8 x 3-Inch , or I have had readers say that the Wilton Springform Cake Pan, 9-Inch gave them the best results.
- After pouring the batter into your pan you will then make the crumb topping. To do this add all of the ingredients to a bowl and smash with a fork to create a crumb. Spread across the top and then bake for 60-70 minutes. Check in the center with a toothpick and it should come out clean, or if it pulls any cake it will be done, not batter.
- Allow to cool for 15-20 before popping out of the pan. To pop out without disturbing the crumb topping simply use a butter knife to separate the edge of the cake from the pan and then place a plate over the top of the cake pan. Dumb the coffee cake onto the plate and out of the cake by pan holding the plate in the left hand and the cake pan in the right hand and moving the cake pan upside down. You can take your serving plate and put it on the other side of the cake (this is the bottom) and then move the cake right side up and it will be on your serving plate in tact.
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. It is a winner! Everyone will love this gluten free and dairy free coffee cake. You can also get this recipe along with over 100 other gluten free and dairy free recipes in my cookbook. Enjoy!
This moist gluten and dairy free coffee cake with the perfect crumb topping will delight your senses.
- 2 Cups GF AP Flour
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 1/2 tsp. Xanthan Gum
- 3/4 Cup Coconut Oil Melted
- 1/2 Cup Non Dairy Milk Cashew and Coconut are my favorite
- 2 Eggs
- 1 Cup Sugar
- 2 tsp. Vanilla
- 1 1/2 Cups Applesauce
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 Cup Dairy Free Butter
- 1/3 Cup White Rice Flour
- 1/2 Cup Brown Sugar
- 1 tsp. Cinnamon
- 1/4 Cup Walnuts or Pecans (Chopped)
Preheat oven to 350 degrees F.
In a stand mixer on a medium low speed cream the eggs, sugar, vanilla, and non dairy milk.
Add the applesauce, coconut oil, cinnamon, and nutmeg. Beat for 2 minutes. Turn the mixer off and add the GF All Purpose 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 8x3 inch, or 9 inch cake pan (I always use coconut oil). Pour your cake batter in (it will fill almost to the top).
Spread your crumb topping over the top.
Bake for about 60-70 minutes. Check with a toothpick and when it comes out clean it is done.
In a bowl, combine all ingredients and mix with a fork until it is well combined into little crumbs. Pour on top of the cake batter before putting in the oven.
I recommend using an 8 inch by 3 inch round cake pan, or 9 inch pan. A 9 inch springform pan will work well too. The reason for this is that it is a very tall cake and with the crumb on top there can be some spillage while baking.