Gluten-Free Vanilla Streusel Coffee Cake
This tasty Gluten-Free Vanilla Streusel Coffee Cake has a cinnamon-spiced crumb that's just right with coffee and perfect for dessert.
Prep Time25 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free baking, gluten-free breakfast recipes, gluten-free cake recipe, gluten-free coffee cake
Servings: 10 servings
Calories: 382kcal
Author: Rachelle, Footloose & Gluten Free
- 1 ½ cups Sugar
- ½ cup Shortening, Softened (Earth Balance)
- 2 Whole Eggs
- 2 teaspoons Pure Vanilla Extract
- 1 cup Vanilla Coconut Milk or Milk Of Choice
- 4 teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 3 cups All Purpose Gluten-free Flour
STREUSEL TOPPING:
- 1 cup Brown Sugar packed
- 2 tablespoons Butter, Softened (I used Earth Balance)
- 2 tablespoons All Purpose Gluten-free Flour
- 2 teaspoons Ground Cinnamon
Preheat oven to 350 degrees F.
Using a non-stick spray, coat a bundt pan or a 9×13 pan to prevent sticking.
In a stand mixer cream together sugar and shortening.
Slowly add 2 eggs and cream until light in color.
Slowly add vanilla, coconut milk, baking powder, and sea salt.
Scrape the sides of the bowl and add gluten-free flour.
In a small clean bowl combine brown sugar, butter, gluten-free flour, and cinnamon mixing until combines and sand like appearance.
Place half of the cake batter into bunt pan.
Place half of the brown sugar mixture on top of the cake batter.
Layer remaining cake batter on top of the brown sugar mixture and place the rest of the brown sugar mixture on the top of the cake batter.
Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Calories: 382kcal | Carbohydrates: 80g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 256mg | Potassium: 253mg | Fiber: 4g | Sugar: 53g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 3mg