Perfect Gluten Free Coffee Cake

Dense and moist with a generous crumb topping and loads of cinnamon flavor, this coffee cake needs to be on the table at brunch.

1 cup Wholesome Chow gluten-free flour**
1/4 cup brown sugar
1 tsp baking powder
1 tsp. cinnamon
pinch of sea salt
2 1/2 Tbsp. melted coconut oil
1 1/2 Tbsp. maple syrup
1 1/2 Tbsp. raw agave or honey
1/2 cup coconut milk beverage (from carton, not from can)
1 tsp. apple cider vinegar
1 tsp. vanilla extract
1/2 cup oat flour
2 1/2 Tbsp. brown sugar
2 Tbsp. coconut butter [or solid coconut oil]
1/2 tsp. cinnamon
dash of nutmeg
dash of salt
Drizzle Glaze
2 Tbsp. melted coconut oil
3 Tbsp. powdered sugar

Preheat the oven to 350°.
In a small bowl, add coconut milk and apple cider vinegar and stir to combine. Set the mixture aside and allow it to curdle. [It’s not as disgusting as it sounds, promise.] If desired, you can swap this out for 1/2 cup of buttermilk.
next instructions :

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