This Gluten Free Coffee Cake NEEDS to happen for you on Christmas morning. This cake is moist, sweet, and perfectly spiced. I’m just warning you now that it will be hard to just have one piece. Trust me, I’ve basically eaten two full cakes in the last week…
Growing up, coffee cake was our Christmas morning breakfast. The smell of cinnamon, butter, and flour would erupt from the kitchen while we unpacked our stockings. By the time we were done opening what Santa had left us we would dig deep into the coffee cake. Since changing my eating habits, I can no longer enjoy my family’s classic Christmas cake. But, I’ve now changed that. And I’m pretty dang happy about it. I’ve eaten a lot of this cake in the past few weeks, testing it out, making it perfect and I think I’ve done it! So this Christmas morning, I’m bringing Christmas tradition back to the Browne household… I will be in a motorhome on the beaches of Mexico, but I think I can still make it happen.
This Gluten Free Coffee Cake is so soft and fluffy, it’s packed with the goodness of cinnamon and the nuttiness of almond flour. It is Picky Husband Approved, and I think he’ll be happy to have a taste of this in Mexico cause I mean you can’t have tacos for every meal, can you? Well, you probably can, and it would probably be amazing but on Christmas morning I won’t be making tacos, I’ll be whipping this baby up and bringing back a taste of my childhood. ♥
If you need more yummy breakfast inspiration, try my banana bread or these blissful blueberry muffins .
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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- 1 1/2 cups almond flour
- 1 cup brown rice flour
- 1/2 cup oat flour
- 1/2 cup coconut sugar/ cane sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of sea salt
- 1/3 cup coconut oil melted
- 2 organic eggs
- 1/4 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1/4 cup strong coffee
- 1/2 cup non-dairy milk
- 1/4 cup vegan butter melted
- 1/4 cup coconut sugar
- 1 tsp cinnamon
Ingredients
cake batter
topping
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- Preheat the oven to 350°F.
- Combine all the dry ingredients together and mix thoroughly. Melt the coconut oil. Let cool a little and then add all the wet ingredients together. Add the wet ingredients to the dry ingredients and combine. (I used my Kitchen Aid mixer for this part but you can do it by hand). Prepare the topping. Melt the vegan butter in a saucepan over low heat. Once melted, remove from the stove, add the coconut sugar and cinnamon.
- Pour the cake batter into a greased 9" springform pan (most likely a 9 x 9 cake pan will do the job too.) Add the topping mixture and swirl it around the top of the cake batter with a spoon, so that it evenly coats the top of the cake.
- Bake in the oven for 35-40 minutes. I found mine was perfect at 38 minutes. Remove from the oven and test with a toothpick. It should come out clean.
- Let cool for 5 minutes, then remove from the pan. Enjoy!
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