Alisa Fleming ~ This gluten-free coffee cake recipe was shared with us by my friend Colette Martin, from her cookbook Learning to Bake Allergen-Free. All of Colette’s recipes are free of gluten, dairy, eggs, soy, and nuts, and she has tried just about every substitute you can think of!
For this gluten-free coffee cake recipe, Colette recommends using one of the following gluten-free flour blends: Authentic Foods Multi Blend Gluten Free Flour, Jules Gluten Free All Purpose Flour, Authentic Foods GF Classical Blend (includes xanthan gum), or King Arthur Flour Gluten Free Multi-purpose Flour (includes xanthan gum). If you prefer from scratch, she does offer a few homemade flour blends in Learning to Bake Allergen-Free that can be used cup for cup in this recipe.
The technique used here to create the streusel topping is one that is used frequently in Learning to Bake Allergen-Free for making cookie dough and pie crusts. But, you are here for a gluten-free coffee cake recipe, not pie crust, so lets get back to it. From Colette:
Did you know that most coffee cakes don’t contain coffee? They get their name because they are intended to be served with coffee, which makes them the perfect treat for breakfast. My favorite part of a gluten-free coffee cake is always the streusel topping—just enough sugar to wake you up.
- 2 cups gluten-free flour blend (see note above)
- ½ teaspoon xanthan gum (leave out if your flour blend contains xanthan gum)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons (1/2 stick) Earth Balance Natural Shortening, softened (see tip)
- ½ cup granulated sugar
- 3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons warm water (equal to 2 eggs)
- ½ cup unsweetened applesauce
- 1 cup coconut milk beverage (can sub hemp milk or your favorite non-dairy milk alternative)
- 1 teaspoon vanilla extract
- ⅔ cup gluten-free oat flour
- ¾ cup light brown sugar
- 3 tablespoons Earth Balance Natural Shortening, cold
- Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking oil.
- Mix together the flour, xanthan gum (if needed), baking powder, and salt in a medium bowl. Set it aside.
- Cream together the shortening and granulated sugar in a large bowl, with a mixer on medium speed, for about 5 minutes, until a textured paste forms. Scrape down the sides of the mixing bowl as needed.
- Add the egg replacer mixture, applesauce, coconut milk, and vanilla to the creamed sugar. Blend with a mixer on medium-low speed for 2 to 3 minutes.
- Gradually add the flour mixture and blend on medium speed, about 2 minutes.
- Pour the batter into the baking dish, spreading it to the sides of the pan.
- In a large mixing bowl, combine the oat flour and brown sugar, using a pastry cutter or pastry fork.
- Cut the shortening into tablespoon-sized pieces. Use the pastry cutter to work the shortening into the flour.
- Crumble the streusel topping over the batter.
- Bake at 350°F for 32 to 36 minutes.