Truly I had never thought about making a gluten-free coffee cake, but then finals was upon me. I was standing in Starbucks waiting for some much needed energy when I saw the coffee cake, and I wanted it. You know how sometimes in life you get a cravings for something and it just won’t go away. Typically this happens for me with hot chocolate and mac and cheese, but this one time it was coffee cake.
I remember making a coffee cake once many many years ago and it had a dryness to it that kind of just ruined the thought of coffee cake for me. That is until this day. Now that finals have ended and I got back from Alaska, I decided to get to work on a gluten-free coffee cake.
Let me just say it took me a few tries to get this right, my oven was being finicky and then a couple ingredient fixes got me to this beautiful coffee cake. Like seriously, this coffee cake on the last perfect try came out better than I had expected. My biggest tip to you is to just keep an eye on it as the first few times it came out over cooked. Every oven is different so don’t get sucked into Gilmore Girls like I did!
For the Cake Batter:
- 3 c. all-purpose gluten free flour w/ xanthan gum
- 1 c. granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 c. palm shortening (It is easier to use the stick version)
- 1 1/2 c. almond milk (I used the light version)
- 1 Tbsp white vinegar
- 2 large eggs
- 1 tsp vanilla extract
For the Topping:
- 2/3 c. palm shortening, measured then melted
- 1 1/2 c. gluten free flour w/ xanthan gum
- 1 1/2 c. sugar
- 2.5 Tbsp ground cinnamon
- First, preheat oven to 350 degrees and spray a 9×13 inch baking dish with non-stick spray. Unless you have a nonstick pan.
- Then, add the flour, sugar, baking powder, baking soda, and salt to a large bowl and combine. Add the shortening and use a fork to cut the shortening into the flour mixture until it forms large crumbs.
- In a separate bowl, whisk together the eggs, almond milk, vinegar, and vanilla. Combine the wet ingredients into the dry ingredients and mix until combined. Transfer the batter to the prepared baking dish. Make sure you do your best to level it otherwise it will cook weird.
To make the topping:
- Combine the melted palm shortening, flour, sugar, and cinnamon to a small bowl and mix until it forms crumbs. Don’t be afraid to use your hands!
- Sprinkle half the crumb topping evenly over the top of the cake and then press it into the batter, before then using the other half on top. Trust me you’ll thank me later, it’ll be not so crumbly with half pressed in.
- Bake the coffee cake at 350 degrees for 30 minutes or until a fork/knife/toothpick comes out clean.