Moist tender crumb and cinnamon-streusel topping make this gluten-free coffee cake a delicious treat anytime.
1/2 cup almond milk
1 tablespoon apple cider vinegar
1 3/4 gluten-free flour mix (I use Better Batter Gluten-Free Flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2/3 cup buttery spread (Smart Balance or Earth Balance)
2 teaspoons vanilla
1/2 cup packed brown sugar
2 teaspoons cinnamon
1/2 cup gluten-free flour
1/3 cup packed brown sugar
4 tablespoons cold buttery spread
2 teaspoon cinnamon
Preheat oven to 350°. Spray a 9×9-inch baking dish with cooking spray.
Mix together the almond milk and apple cider vinegar. Set aside.
Filling: Stir together ingredients and set aside.
Streusel Topping: Use a fork or pastry cutter to combine the topping ingredients together until it’s mixed and crumbly. Set aside.
Cake Batter: In a large mixing bowl cream together the buttery spread and sugar with a hand mixer or stand mixer. Mix in eggs and vanilla. Then add in the almond milk mixture.
Add in gluten-free flour, baking powder, baking soda, and salt. Mix until completely combined.
Use a spoon and spatula and spread out half of the cake batter into the baking dish. Then sprinkle the filling mixture over the batter. Spoon out the rest of the batter over the filling and use the spatula to gently smooth the batter out as evenly as possible.
Sprinkle the streusel topping evenly over the batter.
Bake for 50-55 minutes until golden brown and a toothpick test comes out clean. Lean more towards the longer baking time unless it’s looking too dark brown.
Let cool for at least 15 minutes before cutting and serving.
Keywords: gluten-free coffee cake, gluten-free cinnamon streusel coffee cake, gluten-free dairy-free coffee cake, gluten-free desserts