I don’t know about you, but I love the fall season. It’s the season for a good ‘ol cup of hot coffee and a sweet treat to pair it with. Although people drink coffee year-round, I find myself craving it even more during the fall. Sometimes because of my diet restrictions, it can get pretty tricky finding gluten and dairy-free options at local coffee shops. Many of them now carry an option to add dairy-free cream made from coconut or almond milk. This enables me to indulge in a few cups or two.
But when it comes to baked goods, I’m on my own. So, I got into the kitchen to create a classic coffee cake that would fit my dietary needs. I was amazed at the turnout after baking this Gluten and Dairy Free Cinnamon Streusel Coffeecake topped with dairy free cream cheese frosting. I especially loved the cream cheese frosting, because it was super delicious.
My family couldn’t stop eating it. If you follow any of my other baking posts you know that I’ve discussed how it can be tricky when baking Gluten-free because not every All Purpose Flour is created equal. But I followed a recipe provided by King Arthur Flour and added my own spin on things, including the dairy-free cream cheese frosting. I encourage you to try this recipe. It is awesome and will not disappoint.
Gluten and Dairy Free Cinnamon Streusel Coffeecake
Ingredients for Streusel:
- 2/3 cup of King Arthur Flour Gluten-Free All-Purpose Baking Mix
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter {I substituted with coconut oil}
Cake Ingredients:
- 1 1/2 cup of King Arthur Flour Gluten-Free All-Purpose Baking Mix
- 1/2 cup sugar
- 1/4 cup butter {I substituted with coconut oil}
- 2 large eggs
- 1/2 cup milk {substitute with almond milk}
- 1 teaspoon vanilla
Dairy Free Cream Cheese Frosting Ingredients:
- 8 ounces of Daiya Cream Cheese {plain}
- 4 tablespoons of coconut oil
- 2 tablespoons of coconut milk condensed milk {the secret weapon}
- 2 cups of powdered sugar
- 1 teaspoon of vanilla
- Blend all ingredients together and set aside
Instructions:
- Pre-heat your oven to 350 and lightly grease a 9″ square pan
- Mix all streusel ingredients together and set aside.
- Mix your dry and wet ingredients for the cake separately and then combine. Pour cake batter into pan and crumble streusel onto the cake batter. Bake for 22-26 minutes
- Let it cool for 15 minutes and then add the dairy free cream cheese frosting.
Last, but not least, enjoy!
