Some afternoons just call for a vanilla latte and a piece of coffee cake. This gluten free coffee cake recipe was quick and easy and made a nice fluffy cake that was can be topped off with a light icing. (but I thought it was more than sweet enough without any icing).
- 1/4 cup organic butter
- 1/4 cup + 2 tbsp Wholesome Sweeteners Organic Sugar
- 2 tbsp organic honey
- 1 cup organic applesauce
- 2 tsp Simply Organic Vanilla Extract
- 1/2 cup sorghum flour
- 1 cup sweet rice flour
- 1/2 cup tapioca starch
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp Bragg’s Apple Cider Vinegar
- 1/4 tsp baking soda
- 1/4 cup gluten free oats
- 2 tbsp organic butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 cup confectioner’s sugar
- 1 tbsp water + additional water if too stiff
- 1 tsp vanilla (optional)
Preheat oven to 375F. Prepare a 9″ x 9″ baking pan greased with butter.
Mix together butter and sugar until light and fluffy. Add honey and apple sauce, vanilla and mix. Fold in dry ingredients (except baking soda) and mix until incorporated. Mix in apple cider vinegar. Once incorporated, mix in baking soda.
Make the topping: mix together cinnamon, brown sugar and butter until a paste is formed.
Pour 1/2 of the mixture into prepared pan and spread batter so it is even. Sprinkle 1/2 of the oats over the top. Drop dollops of 1/2 topping on to batter, spreading it over the top or dragging it thru the batter.. Repeat process with remaining batter, oats and topping.
Place in oven and bake 20-24 minutes, or until cake is risen and firm to the touch.
While cake is baking, make icing by mixing sugar, water, and vanilla together. Add water to thin enough so that icing is stringy but not too wet. (I found this cake turned out sweet enough without adding any icing.)
Once cool, top with icing. Serve immediately or freeze in pieces and warm as needed.