tHE BEST coffee cake you’ll make all year
SOPHIE SAYS- I wanted a simple little cake that filled my sweet, nutty tooth while staying as clean as possible. I remembered this coffee cake recipe I made years ago and decided to play around. This moist, gluten and dairy free coffee cake with the perfect crumbly nutty topping did the trick. We highly RECOMMEND pairing this with your new favorite coffee shops blend over at Factory Fuel.
Prep Time: 20 minutes
Cook Time :1 hour 10 minutes
Total Time :1 hour 30 minutes
Ingredients
Cake:
2 Cups GF All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
3/4 Cup Coconut Oil (Melted)
1/2 Cup Non Dairy Milk
2 Eggs
1 Cup Sugar
2 tsp. Vanilla
1 1/2 Cups Applesauce
1 tsp. Cinnamon
1/4 tsp. Nutmeg
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 the oven to 350°F
With a 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 Gluten Free All Purpose Flour.Turn the mixer back on to a low speed and add the baking powder, baking soda, and salt. Cgange speed to medium and beat for 5 minutes, scraping down the sides of the bowl half way through.
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.
Grease your baking pan. Pour your cake batter in (it will fill almost to the top). Spread your crumb topping over the top and Bake for about 60-70 minutes.
Check with a toothpick, when it comes out clean it is done.
Recipe by: Sophie Rosenberg
bfnj 