Coffee Cake (Gluten Free, Dairy Free, Soy Free)

 

"There is just nothing like a sweet treat with your coffee in the afternoon." This is something my grandmother always says. She is the queen of treats! If there isn't a treat, then the coffee is just not necessary! Here is my tasty little gluten free dairy free and soy free version of the classic coffee cake.

Streusel Topping:
1/4 cup packed light brown sugar
2 tablespoons brown rice flour
3/4 teaspoon ground cinnamon
1 1/2 tablespoons pure canola oil 

Muffins:
3/4 cup brown rice flour
3/4 cup potato starch
1/2 cup tapioca flour
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup pure canola oil
1 teaspoon vanilla
2 large eggs
1 cup plain almond milk


Instructions:

Preheat oven to 400°.
For the streusel, fork together the streusel ingredients to form a crumbly mixture
For the coffee cake, whisk together the brown rice flour, potato starch, tapioca flour, granulated sugar, baking powder, xanthan gum, cinnamon, and salt.
Then whisk together in a separate bowl the oil, vanilla, and eggs. Stir in almond milk.
Add this mixture to the first mixture and stir only until just combined.

Pour batter into prepared bunt pan and sprinkle streusel on top.
Bake until golden brown


Eat up buttercup!