This gluten free Coconut Cream Cinnamon Coffee Cake is light and fluffy the way a coffee cake should be.  Hard to believe this light coffee cake is gluten free, dairy free and Vegan.

It’s no secret this time of year tends to feel a little crazy.  Stir crazy that is.  Or at least for those who are cooped up indoor since it’s freezing outside.  Ooh the lovely Wisconsin winters…long and often colder than than ought to be.

One thing that helps me cope with cold weather is reading a good book.  And of course, baking.  It’s not just the heat from the oven that’s comforting.  It’s the whole process of creating something you know you’ll love.  With the sweet smell then filling your house.

But with time constraints I find it impossible to develop a new easy recipe lately.  Don’t get me wrong, still want to, it just takes time to create a good recipe from the ground up.  So this latest creation is not from me, but from my friend Ginny over at the blog Vegan In The Freezer.

She just published her first cookbook,  The Make Ahead Vegan Cookbook.  I really wish I had a recipe book like this when we were first transitioning to food allergy free living.  The entire book is filled with tips for egg substitutes, how to freeze meals and tons of dinner ideas.  The whole point of Ginny’s blog and new book are easy meals you can make ahead and then freeze.  Yep.  Freeze, as in cook once and eat twice or more.  Anyone can appreciate extra time away from the kitchen, especially when cooking with food allergies.

There are so many recipes in here I wanted to try but could only chose one.  There was an amazing cauliflower tots recipe, win the chili contest chili and chocolate layered cinnamon rolls.  You can’t go wrong with any of these.  And those cauliflower tots are on my to make list.

Since we I love sweets, I had to try the Coconut Cream Cinnamon Coffee Cake.  I thought this would be fun, since I have never made a coffee cake.  In fact, I’ve hardly every eaten coffee cake.  But this cake has it all.  It’s egg free and dairy free to begin with along with crunchy topping and fluffy texture of the bread.  Although it wasn’t originally written to be gluten free, this coconut cream cinnamon coffee cake was so simple to convert.  Just swap your favorite gluten free flour and add some guar or xanthan gum.

By the way,  in case you were wondering we are mostly ‘accidentally vegan‘.  Due to food allergies to egg and lactose intolerance, we do not use eggs or regular dairy milk.  We do eat meat and some cheeses so we are not truly vegans,  but for baking purposes, you could say we are.  Anyways, the term Vegan is something egg and dairy allergies often search for when looking for recipes.  It just makes sense.

After making this delicious gluten free coconut cream cinnamon coffee cake, I want more.  Coffee cakes will be a thing for us in the future.  This was super easy and turned out light and not dense at all.

If this looks and sounds like something you’d like, you can order your copy here through Amazon.

5.0 from 1 reviews

Coconut Cream Cinnamon Coffee Cake

 

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Ginny McMeans of Vegan In the Freezer photos by Laura @ Petite Allergy Treats

Serves: 16 squares

Ingredients

• ¼ cup coconut oil, plus more for pan
• 1½ cups all-purpose flour, plus more for pan or gluten free white blend mix
• *1 tsp guar or xanthan gum
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup turbinado sugar
• Vegan substitute for 1 egg, prepared (I used ¼ cup applesauce)
• ¾ cup full-fat coconut cream (17% to 22% fat)

FOR THE TOPPING:

• ¹⁄³ cup all-purpose flour or gluten free white blend mix
• *1/8 tsp guar or xanthan gum
• ½ cup granulated sugar
• ¾ teaspoon ground cinnamon
• 4 tablespoons nondairy butter, at room temperature

Instructions

1. Preheat the oven to 375°F.
2. Lightly grease a 9-inch square pan with coconut oil and lightly flour OR for gluten free line pan with parchment paper. (see note)
3. In a large bowl, combine the flour, gum, baking powder, salt, and turbinado sugar.
4. Stir in the egg substitute, coconut oil, and coconut cream. Mix until just combined, for gluten free mix until well incorporated. (see note)
5. Spread evenly in the prepared pan.

To make the topping:

1. Combine all the topping ingredients.
2. Sprinkle evenly over the batter.
3. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
4. Let cool in the pan on a wire rack for 10 minutes. *see special note for gluten free
5. Transfer to a wire rack and cut into squares to serve.
6. Storing in the refrigerator:
7. Will keep covered in the refrigerator for up to 1 week.
8. Freezing:
9. Freeze in either resealable plastic bags or a hard-sided freezer container.

Notes

Reprinted with permission from "The Make Ahead Vegan Cookbook" by Ginny Kay McMeans

Ginny's coconut bread is absolutely wonderful. I easily converted this to a Gluten Free version by simply swapping a 1:1 ratio of wheat flour to my gluten free white all purpose mix plus added guar gum (or you could use xanthan gum). Gluten free baked goods should be mixed well and cannot be over mixed. The extra mixing allows time for the gum to activate and bind.

The original recipe states to remove from the pan after 10 minutes of cooling. I found using parchment paper made it easier to lift out of pan since gluten free baked goods are bit more fragile when moving.

3.5.3208

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