Dede’s Coffee Cake (without dairy, gluten, soy, nut optional)
INGREDIENTS:
1/2 cup dairy free butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
2 cups Gluten Free flour mix
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
3/4 cup Violife Sour Cream (if unavailable, use dairy free cream cheese)
1 cup dairy free vanilla yogurt
Crumb mixture:
1/2 cup chopped walnuts, optional
1/4 cup sugar
2 tsp cinnamon
PREP:
Preheat oven to 350 degrees
Grease bundt or tubular pan
INSTRUCTIONS:
1. Cream the softened butter and 3/4 cup sugar, either by hand or in a standing mixer with paddle attachment.
2. Add eggs and vanilla.
3. Add the cream cheese and vanilla yogurt to the creamed mixture until fully incorporated.
4. Sift flour, baking soda, baking powder and salt into a bowl. Add to creamed mixture until just incorporated.
5. Prepare crumb mixture. In small bowl combine sugar, cinnamon, and walnuts, if desired.
6. Fill the pan with 1/2 of the batter.
7. Generously spread 2/3 of the crumb mixture evenly on top of the batter.
8. Add rest of the batter to the pan.
9. Top with the remaining crumb mixture.
10. Bake for 34 minutes at 350 degrees, or until your inserted toothpick comes out clean or with moist crumbs.
11. Cool on rack, then remove and plate.
RECIPE NOTES:
1. Gluten Free Flour Mix. I mix my own, which I will provide here, but otherwise, use your favorite go-to GF Flour mix. King Arthur has a good one, too.
Gluten-Free Flour Mix Recipe
24 oz (1 bag) Bob's Red Mill Sweet Rice Flour (4.5 cups + 1/3 cup)
7.5 oz brown rice flour (1 2/3 cups)
7 oz potato starch (1 1/3 cups)
3 oz tapioca starch (3/4 cup)
2. Dairy Free Butter
Earth Balance and Violife sticks are great. I also like Melt Organic (love the flavor!), but I’ve found that Earth Balance and Violife create more stability/structure when baking. If you are soy-free, opt for Earth Balance Soy Free.
3. Dairy Free Cream Cheese
I like Tofutti, but if you are soy-sensitive, I like Trader Joe’s Vegan Cream Cheese.
4. Dairy Free Vanilla Yogurt
Forager Organic Vanilla Bean (NOT the unsweetened one) is my favorite but it does contain CASHEWS. The other one I really like is So Delicious Vegan Vanilla with Coconut Milk (again, not the unsweetened one).
This recipe holds its moisture and texture for days (if it lasts that long!), which is uncharacteristic of typical gluten free baked goods. Yay!
