Gluten and Dairy Free Berry Streusel Coffee Cake

The last time I talked about coffee cake, I could eat butter and gluten free oats. These days, I won't touch either of them.


I've been making coffee cake without butter or oats for months. I have to say though, the one here in the picture? It's the best one I've made so far. The topping had enough fat in it that it almost made a cookie dough for the topping. I broke it into little chunks to drop over the top of the batter, and it baked together into the batter to be so tender with a little crunch of the sugar.


I prefer my coffee cake with the kind of topping you'd put on an apple crisp - full of flaky goodness like the quinoa flakes (I used Ancient Harvest brand, you can find them at the health food store), flaked coconut, and walnuts. Pretty hearty for the top.


The magic of this cake is that some of the topping bakes all the way down into the bottom of the cake. If you flip it over (bottoms up!), you'll even see some flakes of quinoa and coconut. It's tender and holds some richness, and is nice hearty breakfast fare.


The berries thrown in add some freshness to the bites of sweet topping and cake.


Last Year: Gluten Free Groceries in Stockholm
Two Years Ago: Pumpkin Custard Pie and Gluten Free Cherry Galette
Three Years Ago: Chicken Coconut Curry

 

Gluten and Dairy Free Berry Streusel Coffee Cake

Recipe from my own adaptation
[Printer Friendly] 

Cake:
1/3 cup canola oil
2 eggs
3/4 cup non-dairy milk (rice, coconut, almond, etc)
1 teaspoon vanilla
2/3 cup millet flour
2/3 cup tapioca starch
1/3 cup buckwheat flour
1/3 cup sorghum flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1-2 cups frozen berries (choose your favorite, I used mixed berries)

Topping:
1/2 cup packed brown sugar
1/2 cup quinoa flakes
1/2 cup chopped almonds or walnuts
1/4 cup sweetened dried coconut flakes
3 tablespoons sorghum flour
1 teaspoon cinnamon
3 tablespoons shortening, like Spectrum Organic (Crisco has a distinct flavor, you'd be better off using a higher-quality shortening than Crisco, especially in the topping)

Combine topping ingredients into a small bowl, using your fingers to smoosh the shortening and mix the ingredients together to form something between crumbs and a cookie dough.
In another medium bowl, combine flours, sugars, baking powder, baking soda, xanthan gum and salt. Whisk until completely combined.
In a third bowl, combine oil, eggs, soured milk, and vanilla. Add in flour and sugar mixture to the wet ingredients and stir until combined.

Grease an 8 x 8 pan. If you want a flatter coffee cake, there's plenty of batter to put it in a 9x13 pan, and you could cut it into more slices this way too. Pour in batter, and top with streusel topping. Bake at 350 for 40 minutes until the entire cake is firm when touched (including the very center, which will be the last to firm up). Enjoy warm.