Every Easter our church puts on a really nice brunch for the congregation. The couple that organizes it understands what it means to be gluten-free, and takes extra consideration when it comes to me and my gluten-free, dairy-free girls. Which is so amazing!! It is such a treat to have safe food at our brunch (omelets, bacon and fruit) that we can eat. It’s very special!
It’s been a tradition that I bake a gluten-free coffee cake to take to brunch, to supplement what we can eat. Last year I made my Gluten-Free Blueberry Coffee Cake, but this year I wanted to bring something new, so I developed this Gluten-Free Cinnamon Streusel Coffee Cake. (Think delectable cinnamon roll… just without all of the extra work!)
This luscious coffee cake literally melts in your mouth. It’s so decadent and delicious with a double layer of cinnamon streusel and a sweet, sugary glaze. In this recipe, I chose to use Bob’s Red Mill Organic Almond Meal/Flour, and their Gluten Free 1-to-1 Baking Flour.
Bob’s Red Mill Almond Meal/Flour is ground from whole, blanched sweet almonds. Almonds are notoriously healthy nuts providing a good amount of manganese and vitamin E , as well as a healthy serving of monounsaturated fats in each 1/4 cup serving.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins (and coffee cake!).
You’ll notice this coffee cake has a gorgeous golden brown tone to it, instead of being vanilla white. That’s because of the combination of the sorghum flour, which aids in browning, and also the almond flour/meal. Almond meal/flour browns up beautifully in the oven, because it is high in healthy fats. The almond flour/meal also keeps this delicious cake rich and moist. No one will believe it is gluten-free, let alone dairy-free!
Wishing you and your family a very Happy Easter!
Bob’s Red Mill has graciously extended a coupon to my readers!
- 3/4 cup Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
- 1/3 cup organic cane sugar
- 1/3 cup organic brown sugar
- 1 tablespoon ground cinnamon
- 1/8 teaspoon sea salt
- 5 tablespoons coconut oil, melted
- 1 cup Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
- 1 cup Bob’s Red Mill Finely Ground Almond Meal/Flour
- 1/3 cup organic cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 3/4 cup unsweetened applesauce, at room temperature
- 1/2 cup olive oil (or melted coconut oil)
- 2 large eggs, at room temperature
- 2 tablespoons honey (or maple syrup)
- 2 teaspoons vanilla extract
- 1/2 cup organic powdered sugar
- 1 tablespoon almond milk (or your favorite dairy-free milk)
- In a medium sized mixing bowl, whisk together the 1 to 1 Gluten-Free Baking Flour, organic cane sugar, organic brown sugar, ground cinnamon, and sea salt. Add the melted coconut oil, and use a fork to completely work it into the mixture until it resembles wet sand. Set aside.
- Preheat the oven to 350 degrees (F) and generously grease a 9-inch baking dish or cake pan with coconut oil or vegan butter.
- In a medium sized mixing bowl, whisk together the 1 to 1 Gluten-Free Baking Flour, Finely Ground Almond Meal/Flour, organic cane sugar, baking soda, ground nutmeg, and sea salt. Set aside.
- To the bowl of an electric mixer, add the unsweetened applesauce, olive oil, eggs, honey, and vanilla extract. Mix until well blended.
- Carefully add the dry ingredients to the wet mixture and stir until just combined.
- Pour half of the cake batter into the prepared baking dish and spread it out evenly over the bottom of the pan.
- Use your hands to sprinkle half of the cinnamon streusel evenly over the top of the batter.
- Now top the cinnamon streusel with the remaining cake batter and use an offset spatula to carefully spread the batter out in an even layer. I find starting from the middle of the cake and working the batter out towards the outer edges works best.
- Sprinkle the remaining cinnamon streusel out in an even layer over the cake batter.
- Bake 38-45 minutes, or until a toothpick, when poked in the middle of the cake, comes out clean.
- Cool completely before topping with the glaze.
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