Gluten-Free Coffee Cake
This gluten-free coffee cake is perfect for brunch! With a cinnamon swirl and wholesome ingredients, it’s so easy and tastes amazing!
Servings: 16 squares
Calories: 217kcal
Ingredients
for the cake:
- 1/2 cup quinoa flour
- 1/2 cup chickpea flour (or more quinoa flour)
- 3/4 cup + 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1/2 cup tapioca starch
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 organic eggs beaten
- 1/2 cup plant-based milk
- 1/2 cup mashed banana or applesauce
- 2 tablespoons oil of choice (I like coconut or olive)
for the filling:
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
for the crumb topping:
- 1/2 cup almond flour
- 1/4 cup quinoa flour
- 1/4 cup coconut sugar
- 1/4 cup rolled oats
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 350 degrees F. Line a square 9x9 baking pan with parchment paper and set aside.
- In a medium bowl, whisk together your dry ingredients.
- In a separate bowl, combine your eggs, milk, banana, and oil. Beat these into the dry ingredients until a very thick batter begins to form.
- Transfer half of the mixture into your baking pan. Whisk together the filling ingredients then sprinkle on top of the batter. Top with the rest of the batter and swirl together with a butter knife or toothpick.
- Prepare the crumb topping by combining all the ingredients into a small bowl and beat until you have a sandy texture. Sprinkle the mixture evenly over the top of the cake.
- Bake in the center of your warmed oven for 35 - 38 minutes. Test with a cake tester by placing it in the center of the cake. If there is nothing on the stick when you remove it, the cake is ready!
Video
Nutrition
Serving: 1square | Calories: 217kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 83mg | Potassium: 131mg | Fiber: 2g | Sugar: 11g | Vitamin A: 65IU | Vitamin C: 1.2mg | Calcium: 60mg | Iron: 1.1mg