Hello there, Ask Anna readers! I have missed you! I hope your holidays were joyful and you are enjoying the new year. I don’t know about where you live, but this month has been so COLD! I’m just not a fan of that harsh, freezing wind blowing on my face. Lots of staying inside, bundled with a pair of cozy slippers and a cup of hot coffee. Whenever I start spending more time at home, it just makes me want to get in the kitchen and bake. As if I didn’t do enough baking at Christmas time!
There is something magical about the smell of sweet, warm cinnamon. Am I right? When there is anything with cinnamon baking away in the oven, the whole house knows that something yummy is about to be enjoyed. One thing I love to bake for breakfast when we have family or friends over, is coffee cake. It is so easy to make and this recipe just happens to be gluten, dairy and egg free. I’m quite fond of this delicate, tender cake with cinnamon crumble on top. Just describing it makes me wish I had a piece right now. Warm cake for breakfast on a cold, winter day is the way to go. Be sure to check out my recipes page over at Sarah Bakes for even more gluten free breakfast treats!
gluten free vegan coffee cake
serves 9
- 1 1/4 cups Sarah’s gluten free flour blend
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup light coconut milk
- 1 teaspoon apple cider vinegar
- 1/3 cup sunflower seed oil
- 1 teaspoon pure vanilla extract
crumb topping
- 3/4 cup Sarah’s gluten free flour blend
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons organic non-hydrogenated shortening
Preheat oven to 375 degrees. Grease 8×8-inch baking dish with cooking spray. Start by combing the ingredients for the crumb topping. Add together the 3/4 cup flour blend, brown sugar, and cinnamon. Cut in the shortening with a fork, until clumps start to form. Set aside. To prepare the cake batter, mix together the coconut milk and apple cider vinegar in small bowl and let sit for 5 minutes. In medium mixing bowl, combine 1 1/4 cups flour blend, sugar, baking powder, and salt. Add the sunflower seed oil, vanilla and coconut milk mixture. Pour batter into prepared baking dish. Bake for 30-35 minutes or until crumb topping is golden brown and center of cake is set. Let cool in pan for 15 minutes before serving. Best enjoyed warm.
Recipe adapted from Trans-Planted
My daughter just started a website with gluten free food, actually it is Paleo but it is all gluten free. She has had gut problems her whole life and since eating Paleo, she feels wonderful! Your coffee cake looks amazing. Here is the link to her website if you are interested ~
http://liverightbehealthy.blogspot.com/
Thank you Lori! I just checked out your daughters blog and her recipes look amazing! I’ll have to save some of them to try very soon! Thanks for sharing. Have a blessed day!
This looks awesome, Sarah! I’ve been gluten free for about a year, but I haven’t done too much baking. I’m ready to branch out thought 😉 Do you have any GF bread recipes?
Are you using the canned coconut milk or the kind you buy to drink? I have the drinking kind….and coconut ice cream (but that may be too sweet :))
I also would like to know about the coconut milk. Is it canned? Can I use rice milk instead?
Made this this morning using Betty Crockers gluten free rice flour blend, vegetable oil and whole milk- it was delicious! Just started eating gf and this recipe was a great encouragement to my coffee cake loving soul! 😉 Thank you for taking the time to post!
Doesn’t say when to put topping on.
Could you use another oil versus sunflower oil? Also, when do you put the topping on?