This Gluten-Free Dairy-Free Classic Coffee Cake is the quintessential coffee cake. The cake itself is a basic, moist white cake swirled with cinnamon sugar. The topping is filled with buttery cinnamon sugar goodness which transforms this cake into that classic coffee cake we all know and love.
How do I make oat flour?
Simply add approximately 1 1/2 cups gluten-free rolled oats to a blender and pulse until the oats break down into particles and resembles flour. Scoop out 1 1/3 cups of this flour and add to batter. Either save the remaining oat flour for future recipes or add it back to your rolled oats.
Why must the batter sit for 45 minutes?
Letting the batter sit allows for the both the baking flour and the oat flour to absorb moisture from the wet ingredients, yielding a better crumb. In addition, this resting period allows flavor to develop, resulting in a tasty pumpkin bread.
How do I make dairy-free buttermilk?
Pour 2 cups of unsweetened plant milk into a small bowl, add 2 tablespoons of vinegar, mix and let sit for 10 minutes. Then, add to batter and you’re good to go.
Tips on How to Make Gluten-Free Dairy-Free Coffee Cake:
- The vinegar in the dairy-free buttermilk activates the baking soda and baking power which will help the cake rise. In addition, this buttermilk will contribute additional flavor to the cake.
- Whisking the dry ingredients in a separate bowl helps distribute the spices as well as baking soda and baking powder into the flours. This prevents clumps of baking powder and soda in the final loaf.
- Whisking the wet ingredients in a separate bowl also helps distribute the ingredients together, especially the eggs.
- After mixing together the wet and dry ingredients, scrape the bowl with a rubber spatula to incorporate any remaining dry ingredients stuck to the bottom of the bowl.
- Make sure to let the batter rest for 45 minutes. This yields a better crumb and allows flavor to develop.
- 9 x 13 inch glass or ceramic baking dish
- Large Bowl
- Medium Bowl
- Bowl Small
- Rubber Spatula
- Parchment Paper
- 2¼ Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- ¾ Cup Oat Flour
- ⅔ Cup Granulated Sugar
- ⅓ Cup Brown Sugar
- 1⅓ Cups Plant Milk
- 4 Large Eggs
- 1½ Tbsp White Vinegar
- ½ Cup Melted Plant Butter I used Miyokos
- 2 Tsp Vanilla Extract
- 3 Tsp Baking Powder
- 1 Tsp Baking Soda
- ½ tsp Kosher Salt
- ¼ Cup Brown Sugar
- ½ Tbsp Ground Cinnamon
- ½ Cup Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ½ Cup Brown Sugar light or dark
- 2 Tbsp Granulated Sugar
- ¼ Cup Softened Plant Butter I used Miyokos
- ½ Tbsp Ground Cinnamon
- ⅛ Tsp Kosher Salt
- ½ Cup Powdered Sugar
- ½ Tbsp Plant Milk
- ½ Tsp Vanilla Extract
- In small bowl, mix together plant milk and vinegar. Set aside.
- While buttermilk sits, preheat oven to 350°F
- In medium bowl, whisk together gluten-free 1:1 baking flour, oat flour, baking powder, baking soda, and salt. Set Aside.
- In large bowl, whisk together eggs, buttermilk, sugar, and melted plant butter until homogenous.
- Add half of the dry ingredients and whisk until everything is combined. Repeat with remaining dry ingredients and whisk until there are no lumps.
- Scrape the bottom and sides of the bowl with a rubber spatula and make sure all dry ingredients are incorporated. Set aside and begin preparing the filling and the crumble topping.
- Add brown sugar and cinnamon to a small to medium sized bowl.
- Mix with a fork until the sugar and cinnamon are thoroughly combined.
- Set aside and begin preparing the crumble topping using the steps below.
- In a medium bowl, add brown and white sugar, flour, , cinnamon, and salt.
- Mix with a fork until dry ingredients are combined.
- Add softened butter to the bowl and use a fork to press the butter into the dry ingredients until the mixture resembles a dampened sand-like texture. (You may also use a whisk to do this, but make sure to remove the crumble that sticks inside the whisk's wire loops and repeat this process a couple times until the texture is reached).
- Set aside and resume making the coffee cake using the steps below.
Coffee Cake (Continued)
- Line baking dish with parchment paper horizontally and vertically. Then grease parchment paper with either non-stick spray or butter/oil.
- Pour in half of the coffee cake batter into the lined and greased baking dish.
- Spread outage cinnamon sugar filling into an even layer.
- Carefully pour the remaining batter into an even layer over the cinnamon sugar filling.
- Starting at a corner the baking dish, take a butter knife and make horizontally and then vertically into the batter. Do this by pressing the butter knife 3/4 of the way into the batter and move all the way down to the corner on the same side of the baking dish, move to the knife in a half circle motion to the right about 2 inches and then move upwards to the end of the baking dish parallel to the first line. Repeat this process until you reach the other two corners of the baking dish. Then repeat the entire process horizontally so that the swivels intersect and are perpendicular to each other.
- Using clean hands or a spoon, sprinkle the crumble topping over the top of the batter in an even layer.
- Place on a baking sheet for easy mobility and place the oven for 1 hour and 50 minutes.
- After 45 minutes, loosely cover the baking dish with tinfoil leaving room for the coffee cake to rise without touching the tinfoil. Bake for remaining time, checking with a toothpick every 5 minutes starting at the one hour mark.
- The coffee cake is ready once a toothpick comes out clean, or with large crumbs out from the center of the cake.
- Let cool before cutting.
- Mix together powdered sugar, plant milk, and vanilla extract until smooth. Continue to stir while adding powder sugar until it reaches the consistently slightly thicker than glue.
- Pour glaze over cooled cake. Let glaze set, or dive in!
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