Gluten Free/Dairy Free Coffee Cake

Kathi Smiley

By
@ksmiley

This turned out really moist and yummy. To support my husband's sweet tooth I doubled the topping
I want to replace the sugar and shortening with pumpkin or banana in a future fixing


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Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 1/2 c
pamela's bread mix flour (gluten/wheat free, non dairy)
1/2 c
sugar (or substitute)
2 1/2 tsp
baking powder
1/4 tsp
salt
1/4 c
vegetable shortening
3/4 c
vanilla almond milk
1 large
egg

Step-By-Step

1Topping (below)
Heat oven to 375 degrees. Grease round 8" cake pan. Blend all ingredients above; beat vigorously 1/2 minute ( will be thick) spread in prepared pan.
2Topping:Mix together 1/3 cup brown sugar ( I used Splenda blend ...I know evil artificial but all I had), 1/2 tsp cinnamon, and 3 tbsp coconut butter spread until crumbly.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Non-Edible or Other
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free