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 and I truly regret nothing. This is a dairy free cake and no one will guess so because it’s so full of flavour! I’m guessing you are already running to the kitchen to start baking ASAP because who doesn’t want to eat cake for breakfast?? Christmas wishes really do come true with this gluten free coffee cake.
Why You’ll Love This Gluten Free Coffee Cake
- Nothing beats the aroma that comes from the kitchen as this gluten free coffee cake bakes. The cinnamon, sugar and vegan butter make the kitchen erupt in the most festive scent. Your mouth will water, your belly will growl and your feet will start walking quickly to the oven, awaiting the arrival of the finished vegan Christmas cake. That smell reminds me of Christmas morning and of the happiness my stomach is going to feel.
- This dairy free cake is to die for. It is the perfect treat to celebrate a big holiday. This gluten free coffee cake is (dare I say) “moist”. But that is honestly the best wait to describe the inside texture. It is amazing. Morning is truly where this cake shines the best and it is great with a coffee (of course) in hand. But it is great at any time of the day. It would be a lovely afternoon snack or even a dessert after dinner. But I mean, who doesn’t want an excuse to eat cake for breakfast. Only weirdos.
- A great thing about this gluten free cofee cake is that is can be made the day before and it will still be divine. The moisture will remain and the cinnamon sugar combo will still be perfect. It just won’t be warm. But who really wants to bake a cake on Christmas morning, first thing? So if that isn’t you, bake it the day before and nothing will be compromised!
How To Make This Vegan Christmas Cake
Growing up, coffee cake was our Christmas morning breakfast. The smell of cinnamon, butter, and flour would escape 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 breakfast cake. But, I’ve now changed that. And I’m pretty dang happy about it. I’ve eaten a lot of this gluten free Christmas cake in the past few weeks, testing it out, making it perfect and I think I’ve done it!
Here are some simple steps to follow in the making of this dairy free cake:
- Start by preparing the flax eggs and melting the coconut oil for the gluten free coffee cake first. Then add all the wet ingredients together in one bowl. Whisk and whisk some more. Then add all the dry ingredients together in a separate bowl. Whisk and whisk some more. Then add the wet ingredients to the dry and stir. I used my KitchenAid mixer to mix the batter because sometimes you need a helping hand. But you can totally mix this by hand too. Once the batter has been mixed, prepare the sugar topping.
- Melt the butter, let it cool slightly then add the cinnamon, and coconut sugar.
- Evenly add the cake batter to a 9″ springform pan. Then pour the topping over it. Use a spoon to swirl it evenly around the top.
- Bake the dairy free cake for roughly 38 minutes. Let it cool slightly. Then dig in.
This year I’ll be on the beaches of Mexico for Christmas. But even so, this Christmas morning, I’m bringing the tradition of coffee cake back to the Browne household. I will be in a motorhome on the beaches of Baja, but I think I can still make it happen. I won’t have a springform pan, but I’m betting a cast iron pan will still make a yummy gluten free coffee cake. Let’s be honest, I’ll be camping and your expectations aren’t as high when you’re cooking in a motorhome!
For more Vegan Christmas Desserts, Try These
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 gluten free coffee cake up and bringing back a taste of my childhood. ♥
gluten free coffee cake
- 2 flax eggs
- 1/3 cup coconut oil (melted)
- 1/4 cup strong coffee (cooled)
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 cup non-dairy milk
- 1/2 cup unsweetened applesauce
- 1 1/2 cups almond flour
- 1 cup brown rice flour
- 1/2 cup oat flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of sea salt
- 1/4 cup vegan butter melted
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/2 cup powdered sugar
- 1 tbsp soy milk
- Preheat the oven to 350°F.
- Prepare the flax eggs by adding 2 tbsp of flax meal to 6 tbsp of water. Let sit for roughly 5 minutes or until a yolky consistency forms.
- Melt the coconut oil. Set it aside to cool.
- Once cooled, add all the wet ingredients together (including the flax eggs). Combine all the dry ingredients together in a separate bowl and mix thoroughly. 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.
- Prepare the icing (if using). Add the sifted powdered sugar and milk into a bowl and whisk until smooth. Drizzle on the cooled cake.
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