This stuff ain't bad.
My kids love my chocolate cake (see recipe links on the right). But I like to mix up the selection every so often with a yellow or white cake. So, I've modified recipes to make this coffee cake. Note, this relies on egg replacer and the gfcf flour mix I use is 1/2 cup sorghum flour and 1/2 cup chickpea flour. You could use any mix you want. Replace sorghum easily with rice flour. Replace the chickpea maybe with 1/4 cup tapioca and 1/4 cup potato starch. Anything will do. But, you'll notice -- no soy, rice, gluten, casein, corn, yeast, butter or margine.
- 1 egg substitute (I use Ener-G egg replacer: 1 tbsp powder with 2 tbsp water)
- 1/2 cup water (during mixing, I end up adding up to another 1/2 cup to reach right consistency)
- 1 cup gfcf flour (I use 1/2 cup sorghum, 1/2 cup chickpea)
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1/2 cup sugar
- 2 tbsp canola oil
- 2 tsp baking powder (Miss Robens sells some without corn starch)
- 1/4 cup brown sugar (I prefer Wholesome Sweeteners to avoid allergens)
- 1/2 tbsp tapioca starch
- 1 tsp cinnamon
- 1/2 tbsp Spectrum shortening (or just use canola oil)
Mix the egg sub in a bowl. Let sit 1 minute. Add all ingredients EXCEPT the last four -- brown sugar, tapioca, cinnamon and shortening. Blend well with mixer.
Mix last four ingredients in small bowl. Stir together until crumbly (this is the topping).
Heat oven to 350. Grease 8x8 baking pan with Spectrum shortening. Pour batter in the pan.
Sprinkle topping over batter until well covered.
Bake about 20-25 minutes. Mine is usually done in 20.
You'll notice this is a "shallow" coffee cake. I prefer it that way. You could also bake this in a round cake pan for a circular cake.
Or, double the batter recipe to make a thicker coffee cake and bake 5-10 minutes longer.