Coffee Crumb Cake

I barely got a picture of this before it was gone!  I was experimenting with a new idea and wasn’t sure if it would turn out or not.  Apparently it did :-).  There is a large amount of sugar and cinnamon in this recipe which makes it delicious, but I do recommend having many mouths to share it with!  I also recommend making it the day before you plan to serve it, and don’t rewarm it before serving it.  I took a bite while it was still warm and thought, “Meh”.  The next morning, however, was a different story.  It was moist and just right.  I took it to a Bible study and it was polished off.  Not only were people happy to eat it, but now I do not have leftovers begging me to overload on sugar!  I would say it’s a win-win. 🙂

 

Cake Ingredients:

1/2 c. coconut oil, melted

1 1/2 c. granulated sugar

3 flax eggs OR 3 eggs (for 3 flax eggs, add 9 T. water to 3 T. golden flaxseed meal in a small bowl and let it sit for 5 minutes)

2 tsp vanilla (I used Mexican vanilla)

1 c. brown rice flour*

3/4 c. potato starch*

1/2 c. tapioca starch*

1/2 tsp xanthan gum*

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. non-dairy milk (I used Silk Almond Milk- unsweetened this time)

 

Filling Ingredients:

3 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

1 T. cinnamon

1/2 c. brown rice flour

1/2 c. packed brown sugar

 

Topping Ingredients:

5 T. butter, softened (I used EarthBalance Vegan Buttery Sticks)

3/4 c. brown rice flour

1/2 c. packed brown sugar

1 T. cinnamon

 

Directions:

Cake: Set out butter so it can soften.  Preheat oven to 350 degrees Fahrenheit.  Make the flax eggs and set aside.  Cream melted coconut oil and granulated sugar in a large bowl.  Add in flax eggs (or regular eggs) and vanilla.  Stir well.  In a separate bowl, combine dry ingredients (brown rice flour, tapioca starch, potato starch, xanthan gum, baking powder, baking soda, and salt).  Add the milk and the flour mixture to the wet ingredients, beginning and ending with the flour mixture.  Pour half of the mixture into a greased 8×8 pan (pour in 2 cups and reserve 2 cups).

Filling:  In a small bowl, combine all filling ingredients.  I used a pastry cutter to mash the butter into it until it was all mixed and crumbly.  Sprinkle evenly over the cake batter in the pan, trying not to disturb the bottom layer.  Pour the rest of the batter (the remaining 2 cups) into the cake pan, but be gentle so you don’t disturb the filling layer.

Topping: In a small bowl (can be the same bowl used for the filling), combine the butter, brown rice flour, sugar, and cinnamon.  Use the pastry cutter again to cut in the butter until it’s all mixed and crumbly.  Sprinkle the topping over the top of the cake.  Gently press down on the topping with flat hands to help it stick to the cake.

Bake for 50-60 minutes in an oven preheated to 350 degrees Fahrenheit.  Cake is done when a toothpick inserted near the middle comes out clean (it will probably have some cinnamon crumbles on it, but it shouldn’t have any wet batter on it).  I cooked mine for the full 60 minutes, but I was checking it every 5 minutes beginning at about 40 minutes.

I was nervous that the cake was going to spill over the edges of my pan, so I put a thin aluminum cookie sheet under it.  It turned out to be unnecessary, but if you think your dish is shallower than an 8×8 Pyrex, then you might want to do this.  Another option is to use a 9×9 pan so your cake has a little more room to grow.  If you do so, you may need to bake it for a little less time.

*If you want to make this so it has all-purpose flour instead of being gluten free, you should be able to replace the flours, starches, and xanthan gum with equal amounts of all-purpose flour.  I haven’t actually tried this, but normally these recipes have been converted from a flour recipe.  Let me know if you try it and what the results were!

 

Original recipes:

https://www.gogogogourmet.com/cinnamon-coffee-cake-with-streusel-crumb-topping/

http://glutenfreehomemaker.com/gluten-free-yellow-cake-recipe/

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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