Alpha Gal Friendly Gluten Free Cinnamon Coffee Cake
Total time1 hr 15 min
Prep time20 min
Cook time40 min
4.6(4)
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Learn more →Ingredients
9 servings
For the cake
- ½ cup unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp xanthan gum (omit if your flour blend already contains it)
For the streusel
- ⅔ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
- ¼ cup gluten free flour blend
- 3 tbsp unsalted butter, cold and cut into small piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the glaze
- ½ cup powdered sugar
- 2 tbsp milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - ¼ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
- 2
Make the streusel: In a small bowl, combine the brown sugar, ground cinnamon, and 1/4 cup gluten free flour blend. Add the cold butter pieces and work them in with your fingertips until the mixture resembles coarse, clumpy crumbs. Set aside.
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