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4.80 from 5 votes

Coffee Cake

This moist gluten and dairy free coffee cake with the perfect crumb topping will delight your senses. 
Course Breakfast
Keyword Gluten Free and Dairy Free Coffee Cake, Gluten Free Coffee Cake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 401kcal

Ingredients

  • 2 Eggs
  • 1 Cup Sugar
  • 2 tsp. Vanilla
  • 1/2 Cup Non Dairy Milk Cashew and Coconut are my favorite
  • 3/4 Cup Coconut Oil Melted
  • 1 1/2 Cups Applesauce
  • 1 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 2 Cups GF AP Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 1/2 tsp. Xanthan Gum

Crumb Topping

  • 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)

Instructions

Cake

  • 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 9X13 baking pan and pour the batter in and spread it evenly.
  • Spread your crumb topping over the top.
  • Bake for about 45 minutes. Check with a toothpick and when it comes out clean it is done.

Crumb Topping

  • 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.

Nutrition

Calories: 401kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 120mg | Fiber: 4g | Sugar: 29g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg