Vegan and Gluten-free Coffee Cake
Normally, I’m a chocolate kind of a gal. Whenever I go to my favorite bakery, or when I’m in the mood to bake, chocolate always seems to win. I know I’m in good company as many people I know are also self-proclaimed chocoholics. However lately, and much to my surprise, I’ve been in the mood for something different. Something a little less chocolately, but just as decadent.
Thankfully, I came across a coffee cake recipe online that fit the bill. Not only is it easy to make, but it’s just so tasty I couldn’t not share what I discovered. Of course, I made a few tweaks so that those with special diets can also enjoy the coffee cake—myself included. Now, this coffee cake is not only vegan, it’s gluten-free and soy-free as well.
This coffee cake recipe hits it out of the ballpark with it’s perfect texture and springiness. With just the right amount of divine vanilla cake mix mingling with the delectable, sweet cinnamon spread, this delicious coffee cake recipe will be one of your new favorite go-to recipes. It’s a great dish to take to an RV morning potluck. So far, it’s been a crowd pleaser for my taste testers. With that in mind, if you are planning on sharing, you might want to double this recipe.
Cake Ingredients:
6 Tablespoons Soy-Free Earth Balance Natural Buttery Spread, softened
1 cup organic sugar
1.5 cups gluten-free flour blend
5 ounces Rice Dream Original rice milk
1.5 teaspoons Ener-G egg replacer
3 Tablespoons water
2 teaspoons baking powder
½ teaspoon salt
Topping Ingredients:
6 Tablespoons Earth Balance spread, softened
1/3 cup gluten-free flour blend
1 Tablespoon cinnamon
Directions: Preheat oven to 350 degrees. Cream together the Earth Balance and the sugar. Add flour, rice milk, egg replacer, water, baking powder and salt. Mix until all of the lumps are smooth. Spread into lightly greased 8x8 baking pan. Next, mix together all of the topping ingredients. Spoon topping onto top of cake and lightly spread it around so that it’s gently mixed with the top layer of the cake. Bake for 35-40 minutes, depending on your finicky RV oven.
Thankfully, I came across a coffee cake recipe online that fit the bill. Not only is it easy to make, but it’s just so tasty I couldn’t not share what I discovered. Of course, I made a few tweaks so that those with special diets can also enjoy the coffee cake—myself included. Now, this coffee cake is not only vegan, it’s gluten-free and soy-free as well.
This coffee cake recipe hits it out of the ballpark with it’s perfect texture and springiness. With just the right amount of divine vanilla cake mix mingling with the delectable, sweet cinnamon spread, this delicious coffee cake recipe will be one of your new favorite go-to recipes. It’s a great dish to take to an RV morning potluck. So far, it’s been a crowd pleaser for my taste testers. With that in mind, if you are planning on sharing, you might want to double this recipe.
Cake Ingredients:
6 Tablespoons Soy-Free Earth Balance Natural Buttery Spread, softened
1 cup organic sugar
1.5 cups gluten-free flour blend
5 ounces Rice Dream Original rice milk
1.5 teaspoons Ener-G egg replacer
3 Tablespoons water
2 teaspoons baking powder
½ teaspoon salt
Topping Ingredients:
6 Tablespoons Earth Balance spread, softened
1/3 cup gluten-free flour blend
1 Tablespoon cinnamon
Directions: Preheat oven to 350 degrees. Cream together the Earth Balance and the sugar. Add flour, rice milk, egg replacer, water, baking powder and salt. Mix until all of the lumps are smooth. Spread into lightly greased 8x8 baking pan. Next, mix together all of the topping ingredients. Spoon topping onto top of cake and lightly spread it around so that it’s gently mixed with the top layer of the cake. Bake for 35-40 minutes, depending on your finicky RV oven.
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