Coffee Cake with Streusel Topping

This recipe is based on the recipe by the same name in Learning to Bake Allergen-Free by Colette Martin.

Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla

Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil


  1. Preheat oven to 350 degrees F.
  2. Mix gluten-free flour blend, xanthan gum, baking powder, and salt.
  3. Blend eggs or egg replacer, applesauce, milk, and vanilla.
  4. In separate bowl, cream sugar and butter.
  5. Slowly add egg or egg replacer mixture to sugar and butter mixture.
  6. Slowly add flour mixture to sugar and butter mixture.
  7. Pour into greased 9×9″ baking dish.
  8. Blend oat flour, light brown sugar, cinnamon and nutmeg.
  9. Cut butter into oat flour mixture.
  10. Top on cake batter mixture.
  11. Bake for 45 minutes or until knife comes out clean from center of cake.  (If you used egg replacer version, the cake may only take 35 minutes.)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s