Taking the stress out of baking with an easy gluten-free coffee cake. Made super simple with the help of Among Friends baking mixes! Dairy-free.
We finally got our tree up over the weekend and I couldn’t be feeling more festive. Now all we need is some snow… hmmm, I suppose we’ll just have to wait and see. This December does feel extra special though… I know I am repeating myself here but now that Drew and I are back in Michigan it’s like we are experiencing all of the season’s firsts again, you know? Thanksgiving was lovely in that we both got to spend time with each of our families, not worrying about driving nine hours from Pennsylvania, getting up for work the next morning, etc. This year we just get to ease on into the holidays at home with our friends and family close by. But the holidays are still busy as ever, that for sure doesn’t change. And as much as I love baking all the things from scratch, I do believe in shortcuts!
Thankfully there are better-for-you baking mixes out there that you can make, and no need to worry about funky ingredients in them. Which is where Among Friends comes in to play. This Michigan-based company was started by two friends (and moms) who love baking and wanted to help people fill their kitchens with fresh-from-the-oven baked goods made from the best ingredients. Their mixes are perfect for baking shortcuts, but still have the homemade, from scratch taste. Among Friends have mixes for cookies, cakes, brownies, pancakes, cornbread, muffins, and fruit crisps! AND, all of their mixes use non-GMO ingredients, plus they’re gluten-free. You may have seen some of their mixes at Target (but not before first browsing the clothing section and then heading over for your groceries. Wink wink).
Today we’re using their new cinnamon muffin mix and making some easy coffee cake. And you know what is a must for coffee cake? No–not coffee. Well, that too…but CRUMBLE.
What you need
- Among Friends Francie’s “make it your own” Cinnamon Sugar muffin mix
- large eggs
- non-dairy milk
For the oat crumble
- gluten-free all purpose flour
- old fashioned rolled oats
- ground cinnamon
- sucanat sugar or light brown
- softened coconut oil
All you have to do is mix together the wet ingredients and add the bag of Francie’s “make it your own” Cinnamon Sugar muffin. Then just like the packaging suggests, we’re going to make this muffin mix “our own”–coffee cake style! With a super duper oat crumb topping.
Slightly press the crumb topping into the batter, bake the coffee cake for 35-45 minutes, and you’re good to go!
I used a round removable 8″ pan, but a square pan works just as well. You can also follow the instructions on the back of the mix to make muffins!
Either way, your family will thank you for this lovely coffee cake you’re about to spoil them with. This is going to be the perfect treat to whip up for the holidays.
- 1 cup non-dairy milk + 1 TBS vinegar or lemon juice
- 4 large eggs, room temperature
- 6 TBS oil*
- 1 [url href=”http://amongfriendsbakingmixes.com/francies-make-it-your-own-cinnamon-sugar-muffin-mix/” target=”_blank”]package Among Friends Francie’s Cinnamon Sugar muffin mix[[/url]
oat crumble topping
- Preheat oven to 350F, grease a round 8 or 9″ pan–square or round–set aside.
- In glass measuring cup add 1 TBS of vinegar, then fill non-dairy milk to the 1 cup line. Set aside for 5 minutes.
- In a medium mixing bowl add flour, old fashioned oats, sucanat or brown sugar, ground cinnamon and softened coconut oil. Mix together with fork, then work together with hands to create clumps. Set aside.
- In a large mixing bowl add vinegar/non-dairy milk mixture, whisk eggs in one at a time, then add in oil and stir until combined. Add in package of Francie’s muffin mix, stirring gently until combined. Batter will be slightly thin and wet. Transfer batter to prepared pan and top with oat crumble, gently pressing into batter.
- Bake coffee cake for 35-55 minutes–depending on oven and baking pan size–checking for doneness in center with toothpick.Cake will be ready when inserted toothpick comes out with little to no-crumbs. Allow cake to cool in pan for 20 minutes, before transferring to cooling rack to cool completely.
- Slice, serve and enjoy!
*may also sub melted and cooled butter. If using melted and cooled coconut oil, make sure the rest of your ingredients are room temperature so the ingredients are evenly incorporated.
**may also use softened butter.
note: I did “vegan” test this mix using flaxseed eggs and the cake did not hold together. I highly suggest using eggs here.
Store leftover coffee cake in airtight container, 3-4 days.
If you make this recipe (or anything from the blog!) don’t forget to tag me and use #fitmittenkitchen so I can check it out! I love seeing what you’ve made 🙂