Easy Gluten Free Coffee Cake

My husband, Malcolm and I are cooking for our annual Holistic Fair in Clarkston, Washington tomorrow.  This year’s fair is the first that is sponsored by our Center for Spiritual living and we are pretty excited about it!  But the menu planning and cooking is a huge task (of course, we are presenting a Gluten Free Vegan menu — with a few other dishes on the side!)

But before I go to help with the Holistic Fair, I wanted to quickly share a recipe I found:  Easy Gluten Free Coffee Cake.  The original recipe is by Maria and featured in the Wayfaring Teacher blog.

Easy Gluten Free Coffee Cake

Recipe Type: Dessert
Author: Maria, Wayfaring Teacher
Serves: 16 small pieces
  • 3/4 c coconut milk
  • 1 tsp apple cider vinegar
  • 1 1/4 c brown rice flour
  • 1/3 c agave nectar
  • 1/3 c melted coconut oil
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Ingredients for topping: 1/2 c brown rice flour
  • 1/8 c xylose coconut sugar
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 3-4 tbsp coconut oil
  1. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Line a 8×8 baking pan with parchment paper.
  2. Topping: Mix the flour, sugar, cinnamon and nutmeg in a bowl. Add the solid oil and start crushing it with fingers. Continue incorporating the oil until a loose crumb forms. If it is too dry, add more oil.
  3. Cake: Mix the milk and vinegar and set aside to curdle.
  4. In a bowl, sift together the flour, sugar, baking powder, and salt.
  5. Add the milk mixture, vanilla, oil, and agave nectar. Mix until the batter forms. It will be thick and bubbly.
  6. Pour the batter into the baking pan and smooth it out.
  7. Press the topping on top of the batter.
  8. Bake for 40 minutes or do the toothpick test. Cool for 30 minutes before cutting or serving.


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