Monday, December 12, 2011

Gluten Free Coffee Cake with Maple Frosting

Gluten Free Coffee Cake with Maple Frosting


So what do you get when you take the Gluten Free Homemakers Basic Muffin Recipe and combine it with Silvana's sticky cinnamon pancake recipe and put it in a 9x9 inch square cake pan?  A wonderful coffee cake that is almost identical to my favorite coffee cake I can't have anymore, the Krusteaz coffee cake mix from the box.
The kids and I had decided to make muffins and we normally use the gluten free homemaker's basic muffin recipe and make chocolate chip muffins but this day I was craving a Cinnabon or something like that.  On thanksgiving we had really enjoyed the gluten free sticky cinnamon swirl pancakes with maple frosting shared by Silvana Nardone... So... I decided to put those recipes together and we got this yummy scrumptious coffee cake!  So now I'm calling it....

Candace's Gluten Free Dairy Free Coffee Cake with Maple Frosting

if you are using a different gluten free baking mix just add 1 tsp xanthan gum
1 Tablespoon baking powder
3/4 tsp salt
1/2 cup sugar
1/2 cup oil
2 eggs
1 tsp vanilla
3/4 cups milk

8 tablespoons softened(1 stick) butter (I use best life or vegan buttery sticks to make it dairy free)
1 cup brown sugar
1 tablespoon cinnamon

Line a 9x9 in cake pan with parchment paper (or you can lightly spray with nonstick cooking spray) and preheat the oven to 375.

In a medium size bowl, combine the dry ingredients.  In a seperate bowk, mix the wet ingredients and then add to the flour mixture and stir til combined.

In a small mixing bowl, combine 8 tablespoons of butter softened to room temp, sugar and cinnamon and mix together. (if butter is out of fridge just nuke it for a several seconds to slightly soften but do not melt).

Pour half of your coffee cake batter into you cake pan and spread around.

Drop spoonfuls of the brown sugar mixture over the top and spread around, reserving some for the topping.

Plop the remaining cake batter over the cinnamon sugar and spread around.  Take a knife and swirl it through the entire thing a few times and the smooth out the batter so it is evenly distributed in the cake pan.  

Top with the remaining cinnamon sugar mixture.

Bake for 35-40 minutes until toothpick comes out clean.
For the Maple Frosting combine 1 cup confectioners' sugar, 3 tablespoons maple syrup and 1 tablespoon water and mix together.  Drizzle over the top of your coffee cake and you would never know you were eating something gluten and dairy free!




9 comments:

Anne Case said...
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Anne Case said...
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Anne Case said...

I made this for my MOPS group it was so good. Defiantly making it again. Super easy to through together. But how is it diary free if it has milk and butter in it?

Jamie Wright said...

I've made this recipe three times now - for friends, family, and a church potluck. Everyone agrees it is just about the best coffee cake ever - gluten free or not!

I've never actually put the frosting on top of the recipe - it's plenty decadent without.

Candace @ Candace Creations said...

when baking dairy free you substitute regular milk for your preferrd dairy free version...I use coconut milk or almond milk. and the butter is vegan butter....earth balance vegan buttery sticks.

Candace @ Candace Creations said...

thanks Jamie! I'm glad you are enjoying this gluten free coffee cake! I'm about to make it again right now too!

Julie Mak said...

My daughter made this for my husbands birthday and it was absolutely amazing! We were out of regular milk so she used coconut milk but real butter. I too was wondering how it was dairy free with the milk and butter... Has anyone tried with coconut oil instead of butter? We are making it again today, for a barbecue with coconut milk and butter. I love the way the house smells when this is baking!

Katie said...

I've made this multiple times now. I do slightly sauté some sliced apples and add them in the middle layer

Sarah Smith said...

sounds good!