Gluten-Free Coffee Cake

almond milk dairy free gluten free nut butters nut milks vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe adapted from Minimalist Baker.

We love this easy to make coffee cake recipe from Minimalist Baker. It´s perfect for an afternoon snack with your favorite cup of coffee. Enjoy!

INGREDIENTS

Crumble topping

  • 1/4 cup coconut sugar
  • 1/4 cup gluten-free all purpose flour
  • 3 tbsp. chopped pecans
  • 1 tbsp. Espresso Almond Cashew Butter made with the NutraMilk. You can also use 2 tsp. coconut oil (scoopable, not melted // if oil-free just sub more maple syrup or a little nut butter)
  • 1 tsp maple syrup

Wet Ingredients

  • 3/4 cup plant-based milk made with the NutraMilk (we used almond milk)
  • 1 ½ tsp apple cider vinegar (or lemon juice)
  • 1/3 cup unsweetened applesauce 1/3 cup maple syrup (or agave nectar)
  • 1 tsp pure vanilla extract

Dry ingredients

  • 3 cups almond flour
  • 1 cup potato starch (not flour)
  • 1/4 cup arrowroot starch or cornstarch
  • 1/2 cup coconut sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1/4 tsp salt (optional)

Cinnamon Swirl

  • 1 tsp. ground cinnamon
  • 3 tbsp. coconut sugar

For serving (optional)

  • Vanilla dairy-free yogurt or
  • Coconut whipped cream or
  • Powdered sugar glaze

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • Preheat oven to 350 degrees F (176 C) and lightly grease one 9-inch round springform pan or two 6-inch round cake pans (as the original recipe is written). You may also be able to bake in a 9×13 dish, but the cake won’t be as tall. Dust greased pan(s) with a little gluten-free flour and shake out excess. Set aside.
  • CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, expresso almond cashew butter or coconut oil, and maple syrup and stir to combine. It should be the texture of wet sand (a little gritty, a little clumpy). If too wet, add some more gluten-free flour. If too dry, add a bit more maple syrup. Transfer to a small dish and set aside.
  • LIQUID INGREDIENTS: In a liquid measuring cup, measure out plant-based milk and add vinegar, applesauce (or yogurt for more rich, moist cake), maple syrup, and vanilla. Whisk/stir to combine. Set aside.
  • DRY INGREDIENTS: To the large mixing bowl from earlier, add almond flour, potato starch, arrowroot or corn starch, coconut sugar, baking powder, baking soda, and salt (optional) and whisk to combine.

  • Add wet ingredients to the dry ingredients and stir with a wooden spoon until well incorporated and no large lumps remain. The batter should be semi-thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.

  • Add half of the batter to your prepared pan and gently shake to spread. Then add the cinnamon swirl layer (coconut sugar and ground cinnamon) in an even layer.
  • Top with remaining cake batter and spread into an even layer with a spoon. Top evenly with crumble topping.

  • Bake on center rack for ~40 minutes for a 9-inch spring form, 30-35 minutes for 2 6-inch round cake pans, or 35-40 minutes for a 9×13 dish. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges and surface are golden brown.
  • Let cool completely in the pan before serving (if using a springform pan, cool for 15 minutes with the ring on, then remove the ring and allow to cool on a cooling rack). Serve as is or with vanilla dairy-free yogurt, coconut whipped cream and berries, or a powdered sugar glaze.
  • Store cake covered at room temperature for 2-3 days.

 



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