Nothing Ho-Hum About This Gluten-Free Coffee Cake Recipe
"This cinnamon streusel coffee cake recipe is gluten-free and vegan and tastes delicious...."
INGREDIENTS
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Cara's All-Purpose Blend:
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3 cups/480 g superfine brown rice flour
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3 cups/538 g superfine sorghum flour
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1 1/2 cups/288 g potato starch, not flour
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1 1/2 cups/288 g arrowroot powder
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Cinnamon Streusel:
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1 3/4 cups/289 g Cara’s All-Purpose Blend (see above)
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1 cup/220 g brown sugar, packed
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1 1/4 teaspoons/3 g cinnamon
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1/4 teaspoon salt
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3/4 cup/168 g vegan butter, cold and cut into small pieces
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1 1/2 cup/180 g chopped toasted pecans
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Dry Ingredients for the Cake:
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2 cups/330 g Cara’s All-Purpose Blend (page 166)
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1/2 cup/73 g lightly packed brown sugar
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3 teaspoons/11 g baking powder
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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Wet Ingredients for the Cake:
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1 cup/240 ml nondairy milk
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1/4 cup/60 ml vegetable oil
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1 tablespoon/15 ml apple cider vinegar (or lemon juice)
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Glaze:
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1/2 cup/60 g confectioners' sugar
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1 tablespoon/15 ml nondairy milk
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1/4 teaspoon vanilla
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