Gluten Freedairy Free Coffee Cake Recipes

GLUTEN FREE COFFEE CAKE

Steps:

• In a large bowl, combine the cake ingredients in a large mixing bowl and whisk to blend.
• In a smaller bowl, add the wet ingredients and whisk to mix.
• Pour the wet ingredients into the dry ingredients and mix until just "barely" mixed. This will help keep your cake light and fluffy.
• Spray a 9" cake pan or loaf pan with non-stick spray and add half the cake batter. Spread it out.
• Mix up the cinnamon and sugar for the swirl and sprinkle it around the cake batter. Put the rest of the cake batter on top and spread it out.
• Preheat the oven to 350º F
• In a bowl, add the crumble topping dry ingredients.
• Add the softened butter and mix. Freeze the crumble topping for 15-20 minutes then use a fork to crumble the slightly hardened mixture.
• Sprinkle the crumble topping over the cake batter.
• Spread out the crumble topping and bake at 350º F for 30-35 minutes. Actual baking time can vary greatly depending on if you bake this in a loaf pan or cake pan, and how deep your pan is.
• To tell if the cake is done baking, take out the cake and insert a toothpick into the middle of the cake. If the toothpick comes back with crumbs or batter, it will need to bake more. If the toothpick comes out clean, the cake is finished baking.

GLUTEN-FREE BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the bananas, sugar, soy milk and oil until well blended. Combine the oat flour, baking powder, baking soda, cinnamon and nutmeg; gradually beat into banana mixture until blended. Stir in the vanilla., Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before serving.

GLUTEN-FREE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup fluted tube pan (such as Bundt®) with coconut oil.
• Sift tapioca starch, rice flour, baking powder, xanthan gum, baking soda, and salt for the cake together in a bowl. Beat egg whites in a separate glass, metal, or ceramic bowl until foamy.
• Cream white sugar, brown sugar, butter, shortening, and agave in the bowl of a stand mixer fitted with the paddle attachment until light, 4 to 5 minutes. Mix in egg yolk and beaten egg whites, then mix in yogurt and vanilla extract. Gradually add flour mixture on low speed until just combined. Stir batter with a spatula to be sure it is completely mixed.
• Mix brown sugar, rice flour, almond meal, tapioca starch, cinnamon, nutmeg, and salt together in a bowl for streusel topping. Cut in butter with 2 knives or a pastry blender until the mixture resembles sand, then stir in nuts. Spoon 1/3 of the streusel into the prepared pan and top with 1/2 of the cake batter. Spread batter with a knife to flatten, then sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan, spread to flatten, and scatter remaining streusel on top.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 30 minutes.
• Meanwhile, whisk confectioners' sugar and maple syrup together in a bowl, adding water if necessary, until glaze is runny. Drizzle as much glaze as you like over the cake, reserving some for the top. Allow glaze to soak in, about 10 minutes. Carefully invert carefully onto a serving plate and drizzle remaining glaze along the top. Allow cake to soak up glaze before serving, about 10 minutes more.