Gluten-Free Coffee Cake
Ingredients
The cake
-
¾
cup
cane sugar
-
½
cup
softened vegan butter
-
2
large
eggs
-
⅔
cup
dairy-free yogurt
-
1 ½
cups
gluten-free flour blend
-
¾
cup
almond flour
-
2
tsp
baking powder
-
¾
tsp
sea salt
The swirl
-
1 ½
Tbsp
brown sugar
-
1 ½
tsp
cinnamon
The topping
-
½
cup
gluten-free flour blend
-
¼
cup
softened vegan butter
-
¼
cup
packed brown sugar
-
2
tsp
ground cinnamon
-
¼
tsp
sea salt
Instructions
- Preheat the oven to 350°F (176°C) and line an 8x8-inch baking pan with parchment paper.
- In a mixing bowl, beat the cane sugar and softened vegan butter until fluffy, then add eggs and mix until pale and fluffy.
- Stir in the dairy-free yogurt, followed by the gluten-free flour, almond flour, baking powder, and sea salt until well combined.
- Spread half of the batter in the prepared pan, sprinkle with the brown sugar and cinnamon mixture, then top with the remaining batter.
- In a separate bowl, mix the topping ingredients until crumbly and sprinkle over the batter.
- Bake for 38-42 minutes until a toothpick comes out clean, then cool in the pan for 15 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
16 slices
Calories
221
Total fat
12.5g
Total carbohydrates
26.3g
Total protein
2.4g
Sodium
273mg
Cholesterol
23mg
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