A breakfast necessity.
Every gluten-free-er needs a quick, easy, go-to coffee cake. It’s a necessity. This was the first gluten-free coffee cake I ever made-up baked my family, and they still love it, four years later! It has a light taste and a soft crumb, and isn’t overly sweet, so it’s a-okay to serve it for breakfast. 😉
Like the name implies, it’s super easy to whip up. But unlike most coffee cake recipes it doesn’t need to bake for very long, making it easy for moms with hungry kiddos… or just hungry moms.
More easy breakfasts.
- Paleo Chocolate Sweet Potato Smoothie Bowl
- Banana Lemon Chia Seed Muffins
- Personal Pan Paleo Mocha Breakfast Muffins
- Easy, Gluten-Free Egg & Potato Breakfast Muffins
- Beets & Berries Smoothie Bowl
- Easy Paleo Mocha Chia Pudding
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Quick & Easy Gluten-Free Coffee Cake
Free from gluten, dairy, and refined sugar.
Ingredients
For the cake:
- 1 c. brown rice flour
- 1/2 c. oat or millet flour
- 1/2 c. arrowroot powder
- 3/4 t. salt
- 1 T. baking powder
- 1/4 c. honey
- 1 lightly beaten egg
- 1/4 c. applesauce
- 3/4 c. milk of choice (I like to use my homemade coconut milk)
- 1 t. apple cider vinegar
For the topping:
- 1 T. honey
- 1 T. softened coconut oil
- 4 T. brown rice flour
- 1 T. cinnamon
Instructions
For the cake:
Preheat oven to 400 and grease a 9×13 inch baking dish. Combine dry ingredients in a large bowl. In a liquid measuring cup, combine milk and vinegar. Let stand until “curdled.” In a small bowl combine honey, applesauce, and egg. Stir in curdled milk, then add to dry ingredients. Stir only until the flour is dampened. Spread into pan.
For the topping:
Combine all topping ingredients in small bowl. Sprinkle/drop on top of coffee cake. Bake for 15 minutes, or until slightly browned on edges.
Good lord, that looks fantastic. I am just about drooling.
Haha! Thanks. 😉