One way or another, everything I bake turns into a muffin.
Yes, I know…what’s wrong with muffins? Well, here’s the thing. I was trying to put together a dependable dairy-free birthday cake recipe for you. After all, my birthday is coming up and this is something I still haven’t mastered. Perhaps, then, you can understand my irritation when I ended up with a giant muffin. After all, no one wants a “birthday muffin.” Not to mention that this blog is already bursting with good things for tea.
I served this gluten free coffee cake at last night’s dinner gathering anyways, and was surprised to receive rave reviews. Seriously, people dig this cake.
So…while it may not be a birthday cake, I’ve made this gluten free coffee cake a few times now, both with and without sliced peaches on top, and it made an excellent breakfast or snack each time. You could also serve it at a dinner party, like a weirdo. (cough)
- 90g (1/2 c.) coconut oil*
- 3 eggs (150g)
- 190g (1 c.) brown sugar
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 80g (1/2 c.) coconut flour
- 70g (1/2 c.) tapioca starch
- 60g (1/2 c.) almond meal
- 85g (1/2 c.) brown rice flour
- 1 tsp. xanthan gum
- 460g (2 c.) full-fat canned coconut milk (1 can + a few Tbsp. of water to make up the difference.)
- Fruit, optional (1 1/2 sliced peaches or apples, or 1 c. berries)
- Preheat oven to 350F and line the bottom of a 10″ springform pan with parchment. Oil the sides with a bit of coconut oil and set aside.
- Beat coconut oil, eggs, sugar, and vanilla together. Add in baking soda, baking powder, and salt, and mix until combined. Alternately add 1/2 c. flour and 1/2 c. coconut milk, mixing thoroughly between additions. It should be relatively thick like a muffin batter. If you’re adding berries, mix them in now.
- Pour batter into prepared pan and top with peaches or apples, if you like. Sprinkle coarse sugar over the top if you want. Bake for 50-60 minutes, or until a toothpick inserted in the center only comes out with a few crumbs sticking to it. (If you put fruit on top, prepare to bake a bit longer to dry out the top.)
- Remove from oven and allow to cool for at least 10 minutes. Use a sharp knife to loosen the ring around the pan and remove it. Allow cake to cool completely before slicing into it. If you can, wait a day to eat it, as it gets even moister with time.
- Use 76F melt point coconut oil. It should be liquid at room temp.