Name: Gluten-Free Coffee Cake
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Coconut oil, or as needed - 1 tablespoon; Tapioca starch - ½ cup; Rice flour - ½ cup; Baking powder - 1 teaspoon; Xanthan gum - ½ teaspoon; Baking soda - ¼ teaspoon; Salt - ¼ teaspoon; Egg whites - 2; White sugar - ¼ cup; Brown sugar - ¼ cup; Unsalted butter, softened - 3 tablespoons; Shortening - 3 tablespoons; Agave nectar - 2 tablespoons; Egg yolk - 1; Plain Greek yogurt - ½ cup; Plain Greek yogurt - 2 tablespoons; Vanilla extract - ¾ teaspoon; Brown sugar - ¼ cup; Rice flour - 3 tablespoons; Almond meal - 3 tablespoons; Tapioca starch - 1 tablespoon; Ground cinnamon - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Salt - ¼ teaspoon; Unsalted butter - 5 tablespoons; Chopped pecans - ¾ cup; Confectioners' sugar - 1 ½ cups; Maple syrup - 2 tablespoons; Water (Optional) - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Coffee Cake

1. Coconut oil, or as needed - 1 tablespoon

2. Tapioca starch - ½ cup

3. Rice flour - ½ cup

4. Baking powder - 1 teaspoon

5. Xanthan gum - ½ teaspoon

6. Baking soda - ¼ teaspoon

7. Salt - ¼ teaspoon

8. Egg whites - 2

9. White sugar - ¼ cup

10. Brown sugar - ¼ cup

11. Unsalted butter, softened - 3 tablespoons

12. Shortening - 3 tablespoons

13. Agave nectar - 2 tablespoons

14. Egg yolk - 1

15. Plain Greek yogurt - ½ cup

16. Plain Greek yogurt - 2 tablespoons

17. Vanilla extract - ¾ teaspoon

18. Brown sugar - ¼ cup

19. Rice flour - 3 tablespoons

20. Almond meal - 3 tablespoons

21. Tapioca starch - 1 tablespoon

22. Ground cinnamon - ¼ teaspoon

23. Ground nutmeg - ¼ teaspoon

24. Salt - ¼ teaspoon

25. Unsalted butter - 5 tablespoons

26. Chopped pecans - ¾ cup

27. Confectioners' sugar - 1 ½ cups

28. Maple syrup - 2 tablespoons

29. Water (Optional) - 1 teaspoon

How to cook deliciously - Gluten-Free Coffee Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup fluted tube pan (such as Bundt®) with coconut oil.

2. Stage

Sift tapioca starch, rice flour, baking powder, xanthan gum, baking soda, and salt for the cake together in a bowl. Beat egg whites in a separate glass, metal, or ceramic bowl until foamy.

3. Stage

Cream white sugar, brown sugar, butter, shortening, and agave in the bowl of a stand mixer fitted with the paddle attachment until light, 4 to 5 minutes. Mix in egg yolk and beaten egg whites, then mix in yogurt and vanilla extract. Gradually add flour mixture on low speed until just combined. Stir batter with a spatula to be sure it is completely mixed.

4. Stage

Mix brown sugar, rice flour, almond meal, tapioca starch, cinnamon, nutmeg, and salt together in a bowl for streusel topping. Cut in butter with 2 knives or a pastry blender until the mixture resembles sand, then stir in nuts. Spoon 1/3 of the streusel into the prepared pan and top with 1/2 of the cake batter. Spread batter with a knife to flatten, then sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan, spread to flatten, and scatter remaining streusel on top.

5. Stage

Bake in the preheated oven until a cake tester inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 30 minutes.

6. Stage

Meanwhile, whisk confectioners' sugar and maple syrup together in a bowl, adding water if necessary, until glaze is runny. Drizzle as much glaze as you like over the cake, reserving some for the top. Allow glaze to soak in, about 10 minutes. Carefully invert carefully onto a serving plate and drizzle remaining glaze along the top. Allow cake to soak up glaze before serving, about 10 minutes more.