Go Back Email Link
+ servings
gluten-free raspberry coffee cake
Print Recipe
5 from 3 votes

Gluten-Free Vegan Raspberry Coffee Cake

Sarah's light, fluffy and fruity vegan coffee cake whips up easy on a lazy morning. Even better, it's completely gluten-free and you can use your favorite berry too!
Course: Breakfast
Cuisine: American
Keyword: gluten-free baking, gluten-free breakfast recipes, gluten-free cake recipe, gluten-free coffee cake
Servings: 9 servings
Calories: 233kcal
Author: Sarah Bakes Gluten Free

Ingredients

vanilla cake

cinnamon crumb topping

  • ¾ cup Sarah’s gluten free flour blend or your favorite gluten-free AP flour blend
  • cup brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoon organic non-hydrogenated shortening melted

Instructions

  • Preheat oven to 375 degrees F.
    Line 8×8-inch square baking dish with parchment paper or spray with nonstick cooking spray.

Make the cake:

  • 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 berries.

Make the cinnamon 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 the vegan 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.

Notes

Use your favorite berries, or a blend!

Nutrition

Calories: 233kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 135mg | Potassium: 179mg | Fiber: 4g | Sugar: 18g | Vitamin A: 9IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 2mg