Gluten Free Vegan Raspberry Coffee Cake

Try this Gluten Free Vegan Raspberry Coffee Cake recipe from Sarah Bakes GFree!

I’m sharing with you this lovely raspberry coffee cake today, made with one of my favorite summer fruits. I buy fresh raspberries at Costco and they are pretty much gone in 2 days. If I can get to them fast enough, I’m able to use some in my baking. The other morning I made this raspberry coffee cake and it was so light and fluffy. The layer of fresh berries, sprinkled with a cinnamon crumb topping. Coffee cake is one of my all time faves with my cup of coffee in the morning. The addition of raspberries just makes this coffee cake even more amazing!

Ingredients

vanilla cake
  • 1 1/3 cups Sarah’s gluten free flour blend
  • 1/3 cup cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup So Delicious unsweetened coconut milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons sunflower seed or canola oil
  • 1 teaspoon pure GF vanilla extract
  • 1 1/2 cups fresh raspberries
cinnamon crumb topping

Directions

Preheat oven to 375 degrees. Line 8×8-inch square baking dish with parchment paper or spray with nonstick cooking spray. Sift together flour, sugar, baking powder and salt. Set aside. In mixing bowl, stir together coconut milk, vinegar, applesauce, oil and vanilla extract. Add flour mixture and mix until combined. Pour cake batter into prepared baking dish. Top with even coat of fresh raspberries.
To make crumb topping, whisk together flour, brown sugar and cinnamon. Add melted shortening and stir with fork until all ingredients combined. With fingers, crumble topping over raspberries. Bake coffee cake for 32-35 minutes, until toothpick inserted in center comes out clean. Let cool in pan 15-20 minutes before serving. Slice and serve.

Recipe courtesy of Sarah Bakes Gluten Free Treats

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