Gluten-free Coffee Cake with Crumb Topping

A fabulous gluten-free breakfast treat, perfect for the Holidays.

Coffee cake is one of those things that warms the soul and keeps you coming back for more. Not much is better that a warm piece of gluten-free coffee cake on a lazy morning, accompanied by a steaming coconut chai lattee.

Traditional coffee cake is loaded with butter and gluten, not a go in my book. Knowing that I was going to need something scrumptious to eat the morning after Thanksgiving, I was determined to find a recipe that was gluten and dairy free. With my stomach full of turkey, quinoa stuffing and vegan pumpkin pie, I was sure that my taste buds would be wanting a comforting and familiar taste the next day.

Topped with a delectable brown sugar crumble.

Early morning sunshine welcoming a perfect slice of gluten-free heaven.

You know me all to well. Yes, I yet again turned to Gluten-free Goddess. My inspiration as always in the world of gluten-free baking. She always gets it right.

Her recipe was for a Gluten-free Peach Coffee Cake with Streusel Topping and I tweaked it just a bit to make it my own. The measurements are the same, but I used coconut milk instead of soy and scratched the peaches. I couldn't bring myself to buy them at the store...they're just not the same when they're not in season.

Moist. Cakey. Sweet. Yum.

My first Gluten-free Coffee Cake was a big hit with the family.

Gluten-free Coffe Cake with Crumb Topping

I promised my family a gluten-free breakfast and this is what they got. A fabulously light and cakey coffee-cake topped with a sweet brown sugar crumble. What more could you ask for?

This was my first coffee-cake ever, not to mention that it was gluten-free and diary-free, and I have to say it was a great success. Although it didn't get eaten all in one day, we have leftovers and they were just as enjoyable.

for the cake:

• 1 cup brown rice flour
• 1 cup brown sugar
• 3/4 cup almond meal
• 1/2 cup tapioca starch
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 2 free-range organic eggs, beaten
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 8 tablespoons coconut milk, more if needed

for the crumb topping:

• 1/3 cup brown sugar
• 4 tablespoons brown rice flour
• 3 tablespoon melted coconut oil
• 3 tablespoons chopped pecans
• 1 tablespoon cinnamon

Preheat the oven to 350 degrees F. Line a 9" round baking pan with parchment paper and set aside.

In a medium bowl or standup mixer, combine your dry ingredients: flour, sugar, almond meal, starch, baking powder, xanthan gum and spices. Whisk them together to combine.

Slowly add your eggs, coconut oil, vanilla, almond extract and two tablespoons of coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of your coconut milk, one tablespoon at a time until you have a lighter, smoother dough (almost like cake batter, but a little thicker).

Spoon that mixture into your baking pan and set aside.

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 40 - 45 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!

Serve warm with a latte or steaming cup of joe.

Makes 1 coffee cake, about 8 slices.