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.
- 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.
- Category: breakfast
- Method: oven
- Cuisine: American
Keywords: Coffee cake with oat topping, easy coffee cake, gluten free cake