This gluten free coffee cake recipe is the easiest coffee cake, ever! The crumb topping is made from the batter, use any combination of flours, replace egg and liquids with your choice, you seriously cannot mess up this great recipe! Make egg free, dairy-free and gluten-free and even sugar free.
Mix flours, sugars, spices and salt, mix until combined. Add oil and mix until resembles crumbs. Reserve 3/4 - 1 cup of crumb mixture, set aside.
Add buttermilk, baking soda and egg to remaining dough, mix thoroughly. Spread or pour into greased 9x13 pan. Depending on how much crumb topping you take will make the batter thicker or thinner.
Take reserved crumb mixture and using a fork, mix in cinnamon and optional nuts, crumble on top of the dough.
Bake at 350° for 20-30 minutes, until center doesn't jiggle. While baking, prepare icing. Mix powdered sugar, vanilla and water until smooth and pourable (add more water if needed). Drizzle over hot cake once finished baking.
Cool a bit serve warm or cooled, delicious either way.
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Notes
*NO BUTTERMILK? Simply add 1 tablespoon of regular white vinegar or lemon juice to a cup of milk, stir and allow to sit for 5-7 minutes and voila you'll have buttermilk!
Variations & Substitutions
Try different flours — just replace with total flour amount.
Replace the egg with 1 small-medium mashed banana, for egg free
Replace buttermilk with your favorite plant based milk or even try orange juice!
Try replacing half the liquid with sour cream or even plain Greek yogurt.
Replace the sugars with coconut sugar, or use sugar-free replacements, like this Monk Fruit sugar.
Use softened butter in place of the oil, make sure it's room temperature, or use melted butter