Gluten Free Coffee Cake - Dairy Free No Refined Sugar: Recipe + Video
A healthier dairy free gluten free coffee cake without refined sugar, moist, tender and bursting with cinnamon flavor. The walnut streusel topping is making this gluten free coffee cake extra special. Enjoy it as dessert or as breakfast with a cup of coffee or tea.
Course Dessert
Cuisine American, Dairy Free, Gluten Free
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Servings 8slices
Calories 497.8kcal
Author HealthyTasteOfLife
Ingredients
Gluten Free Dairy Free Coffee Cake Batter:
3largeeggs
1/2cupmaple sugaror coconut sugar (if you don't mind a darker color)
Set the oven to 350F and line a 9×9 inch pan (round or square) with parchment paper (the bottom only).
Prepare The Cinnamon Walnut Coffee Streusel
I like to start off by making the cinnamon streusel and then the cake batter, but that’s ok if you’re doing it later. Just make sure you add the baking soda and lemon juice to the batter when everything is ready.
To make the streusel add the coconut sugar, ground walnuts, cinnamon and ground coffee to a bowl and whisk together. Place in the refrigerator while you mix the batter.
Prepare The Coffee Cake Batter
To make the coffee cake batter, start by beating the eggs and sugar in a large bowl until smooth and fluffy (about 5-7 minutes). Use a hand held mixer.
Then add the yogurt and milk (slowly pouring and combining with a spatula). Then add the vanilla extract, salt and the flour (add in batches while mixing with a spatula to prevent dispersing the bubbles and the formation of clusters). When the flour is almost incorporated add the melted butter and give it another gentle mix.
When ready to bake add the baking soda and the lemon juice to create the leavening. Gently mix to combine.
Assemble The Gluten And Dairy Free Coffee Cake
Pour half of the batter into your prepared pan and smooth toward the edges to create a base layer. Sprinkle about 1/3 of the streusel on top then add the remaining batter. Use your spatula to smooth the batter toward the edge.
Then sprinkle the other half of streusel crumble in an even layer.
Bake the Coffee Cake
Transfer into the preheated oven and bake at 350F for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
Serve
Give your cake 20 minutes to cool before transferring to a plate and serving.
Video
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Notes
Tips For Making Dairy And Gluten Free Coffee Cake
This recipe is easy to adjust if you want to double or add more topping.
Beating the eggs and sugar at the beginning is essential in order to keep the coffee cake fluffy and airy. Try not to add more flour than specified even though other recipes require a denser batter.
If you don’t want your streusel to melt entirely while baking, place it in the freezer while making the batter and add it to the coffee cake 15 min before it is done cooking. This will prevent sinking as well.
Put parchment paper at the bottom of the pan for easy removal. Otherwise it would be a little tricky taking it out of the pan.
Make it Vegan
Even though I didn’t try a vegan version yet, the only thing that needs replacement is the eggs. The changes I would do is use flax “eggs” (mix 3 tbsp of flax seeds with twice as much plant based milk) and add some more baking powder to help create more leavening.
Recipe Variations
For additional flavor and variety, add frozen peaches, blueberries or apples, this will make it even more delicious. Or you could toss in some fresh fruit just before putting in the pan.
You can substitute the plant based yogurt with apple sauce as well.
Use the same batter to transform this coffee cake into muffins.
If you prefer it extra sweet, make a glaze: combine 1/4 cup coconut condensed milk with 2 tablespoons of plant based milk. Mix until smooth and drizzle over cooled cake.
Storing The Gluten Free Coffee Cake
Storing leftovers:Keep at room temperature for up to 5 days in an airtight container. It will keep it’s moisture nicely.
Freezing: Freeze in an airtight container for up to 3 months. I think it is best to pre-cut the coffee cake before freezing. It will thaw faster and you can enjoy one piece at a time without defrosting the whole cake.
Thawing: Let it slowly thaw in your refrigerator for at least 24 hours. Or place it in your preheated oven (350 degrees F) covered (to prevent moisture loss) and heat for 15 minutes or until warm.