The Best Gluten-Free Cinnamon Streusel Coffee Cake
Hello and happy third day of summer! I had a lot of feelings this past week, as illustrated in my lil Instagram post about manifestation this morning. It truly wasn’t until very recently that I understood the concept of the universe aligning and things working out just the way they should. To experience that first hand is special! I feel so fortunate to be living this new life, working for two incredible companies that I feel so passionate about, spending time in the kitchen & enjoying the flexibility of my new schedule. Couldn’t really ask for more at this point in my life!
Okay enough sappiness for now (although I love a good sap now and then). THIS COFFEE CAKE. Like many of my bread/loaf recipes, this one took me a while to nail. But once I did…oh man. I literally had to keep bringing test batches to my parents’ place because I couldn’t have it around. I am obsessed!
I had made a test loaf one morning after a couple of my friends had slept over (yes, we are 25 and still have sleepovers on the REGULAR, what of it?!), because I thought it would be a nice little morning treat for us to share, and it could double as my next recipe test. We could smell cinnamon wafting from the oven and were pumped to dig in once it was ready. I removed it from the oven and, being the impatient, eager hostess that I am, attempted to lift the coffee cake from oven to counter on the parchment.
Well…as you can imagine, that didn’t go so well. I dropped it and it fell ALL. OVER. the floor. I’m talking – it fell and swiftly collapsed on itself into a giant pile of steaming crumbs. Lmaooooo. Guess what? We ate it anyway and it was damn good. Plus, we discovered it would make some out-of-this-world cake balls. Does anyone make a coffee cake just to smash it and roll it into balls? I feel like that is not even remotely normal, so I learned my lesson in patience for the next test 🙂
- 1 c. almond meal
- 1 c. oat flour (or gluten-free blend)
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ½ c. applesauce (room temp)
- 1/3 c. maple syrup (room temp)
- ¼ c. coconut oil, melted + cooled
- 1 tsp. vanilla
- 2 egg
- 4 tbsp. coconut oil
- 4 tbsp. coconut sugar
- ½ c. gluten-free or regular flour
- ½ c. finely chopped nuts (I used walnut + almond)
- 1/4 tsp. cinnamon
- Pinch of salt
- Preheat your oven to 350 degrees and line/grease a 9x5 loaf pan.
- In a large bowl, combine both of your flours, baking soda, baking powder and spices, and whisk until combined.
- Whisk your wet ingredients (applesauce through eggs - make sure they're at room temp so the coconut oil doesn't solidify!) in a small bowl or wet measuring cup until smooth, then pour into your wet ingredients. Stir until uniform and just combined.
- In a small bowl, use a fork to combine your streusel ingredients. It should be slightly wet but still firm - add a bit more flour if needed.
- Pour half of the coffee cake batter in your loaf pan, then sprinkle with half of the streusel. Top with the rest of the batter, and then the rest of the streusel on top.
- Bake for 35 minutes or until a toothpick inserted in the centre comes out clean. Let cool for at least 30 mins, then slice & enjoy!