Gluten and Dairy Free Coffee Cake (Vegan, Nut-Free)
This Gluten and Dairy Free Coffee Cake is a delightful, easy-to-make treat perfect for weekend breakfasts or holiday snacking. With a springy texture and a decadent cinnamon-coconut sugar crumble that melts into caramel goodness, this vegan and nut-free cake is a crowd-pleaser. Ideal for pairing with tea or coffee, it’s a must-have for your holiday season or any cozy gathering.
Gluten and Dairy Free Coffee Cake (Vegan, Nut-Free)
12
servings10
minutes45
minutes310
kcalIngredients
Cake
1 1/4 cups dairy-free milk (coconut or oat milk)
2 tbsp apple cider vinegar
3 cups King Arthur Measure for Measure Gluten-Free Flour
1 tbsp baking powder
1/2 tsp salt
1 cup coconut palm sugar
1/2 cup avocado oil or olive oil
1/2 cup applesauce
2 tsp vanilla extract
Cinnamon Caramel Crumble
1 cup coconut palm sugar
1 tbsp cinnamon (preferably Ceylon)
2 tbsp dairy-free butter (e.g., Miyoko’s Oat Milk Butter) or coconut oil
Directions
- Preheat oven to 350°F (175°C). Line a 9×12 baking pan with parchment paper.
- Prepare dairy-free buttermilk by mixing dairy-free milk with apple cider vinegar in a small bowl. Set aside.
- In a large bowl, whisk together gluten-free flour, baking powder, salt, and coconut palm sugar.
- Make a well in the dry ingredients and pour in applesauce, dairy-free buttermilk mixture, avocado oil (or olive oil), and vanilla extract. Whisk until combined.
- Fold in the flour mixture until the batter is smooth and homogenous. Transfer to the prepared baking pan.
- For the crumble, mix coconut palm sugar, cinnamon, and dairy-free butter (or coconut oil) with your fingers until crumbly. Sprinkle evenly over the batter.
- Bake for 45 minutes. The crumble will be bubbling and caramel-like when removed from the oven; it will harden as it cools.
- Let cool completely, then cut into 8-16 squares. Store in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 20 seconds for best texture, as it may stiffen on days 2-3.
Serving Suggestions
Serve this Gluten and Dairy Free Coffee Cake warm with a hot cup of tea or coffee for a cozy breakfast or snack. Pair it with a sugar-free chai latte or a dairy-free coffee creamer for a complete experience. For a festive touch, add a side of fresh fruit or a light salad to balance the rich, caramelized crumble.
Why This Allergen-Free Coffee Cake?
This recipe is crafted for gluten-free, dairy-free, vegan, and nut-free diets, using simple, whole-food ingredients like King Arthur gluten-free flour and coconut sugar for a rich, caramel flavor. The dairy-free buttermilk (made with apple cider vinegar) ensures a light, springy texture, while the cinnamon crumble adds decadent sweetness. It’s an easy, versatile treat that fits dietary restrictions without sacrificing taste.
Tips for Success
- Use King Arthur Measure for Measure Gluten-Free Flour for best results, as it contains xanthan gum for proper texture. Substitutes may vary in outcome.
- Replace applesauce with mashed banana or a mixture of 1/2 cup water and 1 1/2 tbsp psyllium husk if needed.
- If using coconut oil instead of dairy-free butter, note that the cake may harden when cool; reheat before serving for optimal texture.
- Store in an airtight container at room temperature for up to 2 days. Reheat slices briefly to restore softness.
- For a homemade baking powder substitute, mix 1 part baking soda with 2 parts cream of tartar.
