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Scrumptious Coffee Cake
Rate Scrumptious Coffee Cake
Recipe Created By: Amy Hugon
1/3 cup shortening
1/4 cup rice milk soured with 1 tsp vinegar or lemon juice
2 Tbsp unsweetened applesauce
1 cup gluten-free flour blend
1 tsp xanthan gum
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp vanilla
1/4 cup rice milk
2 Tbsp Egg Replacer mixed with 2 Tbsp water
3 Tbsp gluten-free flour blend
1 Tbsp margarine
1/4 cup brown sugar
Place all cake ingredients in a large mixing bowl. This is everything down to and including egg replacer. Beat with beaters until blended, continue beating another 2 minutes.
Preheat oven to 350 °F. Pan-spray 8x8" pan. Spoon cake batter into pan, smoothing top.
If desired, press a handful of dried apples into the cake at this point.
In a smaller bowl, mix together the topping ingredients (brown sugar, flour mix, and margarine) by hand. Sprinkle over cake.
Bake 35-45 minutes or until top feels springy.
This WILL turn out as an 8x8" cake even though it's gluten-free. This is good enough for company; no one will even know it's special.
Copyright © 2004 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
For gluten-free flour blend, I use equal parts rice flour, tapioca starch, and cornstarch.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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