Sarah Bakes Gluten Free

  • HOME
  • RECIPES
    • breads
    • breakfast
    • brownies & bars
    • cookies
    • cupcakes & cakes
    • desserts
    • frozen treats
    • giveaways
    • holiday sweets
    • muffins & scones
    • pies & tarts
    • recipe roundups
    • smoothies & drinks
    • snacks & appetizers
  • FLOUR BLEND
  • ABOUT
    • meet sarah
    • privacy policy
  • CONTACT
    • let’s work together!

gluten free vegan raspberry coffee cake

June 9, 2015 by Sarah 8 Comments

Gluten Free Vegan Raspberry Coffee Cake. Perfect served with a hot cup of coffee on a chilly spring morning!

It’s summer break in our house, which means every morning is a lazy morning. No one to take to school, no place to be by 8:00 am. Time to stay in our jammies and stay out of the heat. Smoothies are a go-to in the summer when it comes to breakfast. Quick, easy and refreshing. Every once in awhile the kids will ask for pancakes or a special breakfast treats. Because I love my littles oh so much, it’s hard to say no!

I’m sharing with you this lovely raspberry coffee cake today, made with one of my favorite summer fruits. I buy fresh raspberries at Costco and they are pretty much gone in 2 days. If I can get to them fast enough, I’m able to use some in my baking. The other morning I made this raspberry coffee cake and it was so light and fluffy. The layer of fresh berries, sprinkled with a cinnamon crumb topping. Coffee cake is one of my all time faves with my cup of coffee in the morning. The addition of raspberries just makes this coffee cake even more amazing!

Gluten Free Vegan Raspberry Coffee Cake. Perfect served with a hot cup of coffee on a chilly spring morning!

gluten free vegan raspberry coffee cake
 
PRINT
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breakfast
SERVES: 9
INGREDIENTS
vanilla cake
  • 1 1/3 cups Sarah's gluten free flour blend
  • 1/3 cup cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup So Delicious unsweetened coconut milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons sunflower seed or canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh raspberries
cinnamon crumb topping
  • 3/4 cup Sarah's gluten free flour blend
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons organic non-hydrogenated shortening, melted
INSTRUCTIONS
  1. Preheat oven to 375 degrees. Line 8x8-inch square baking dish with parchment paper or spray with nonstick cooking spray.
  2. Sift together flour, sugar, baking powder and salt. Set aside. In mixing bowl, stir together coconut milk, vinegar, applesauce, oil and vanilla extract. Add flour mixture and mix until combined.
  3. Pour cake batter into prepared baking dish. Top with even coat of fresh raspberries.
  4. To make crumb topping, whisk together flour, brown sugar and cinnamon. Add melted shortening and stir with fork until all ingredients combined. With fingers, crumble topping over raspberries.
  5. Bake coffee cake for 32-35 minutes, until toothpick inserted in center comes out clean. Let cool in pan 15-20 minutes before serving. Slice and serve.
3.5.3208

Filed Under: breakfast Tagged With: breakfast, cake, coffee, dairy free, egg free, gluten free, vegan

let's stay connected!

subscribe and receive our weekly newsletter!

Please wait...

Thank you for sign up!

« gluten free vegan individual berry crisps and the good scone giveaway
gluten free vegan chocolate frosted baked donuts »

Comments

  1. Leah @ Grain Changer says

    June 10, 2015 at 1:22 pm

    LOVE the idea of adding raspberries to coffee cake!! This looks SO good, Sarah. I must say though, I am super impressed that the raspberries from Costco even last 2 days. In my house if they're not gone in 2 hours, it's a miracle!

    Reply
  2. Amy Castillo says

    June 11, 2015 at 1:29 am

    This looks delicious. Do you think it would work with any type of berry? Please check out my blog! Amy @ amycastillo.com

    Reply
  3. gfe--gluten free easily says

    June 14, 2015 at 1:28 am

    I can never resist coffee cake! This seasonal recipe looks both delicious and gorgeous! Will have to feature it on my desserts site for sure. ๐Ÿ˜‰

    Thanks, Sarah. ๐Ÿ™‚
    Shirley

    Reply
  4. The Fresh Aussie says

    June 26, 2015 at 12:41 am

    OOOH, this looks delish. I'm going to make this for sure.

    Reply
  5. write my essay for me says

    July 22, 2015 at 3:32 pm

    It looks so delicious, or 'how to be the best wife' ๐Ÿ™‚

    Reply
  6. Alex says

    July 30, 2017 at 12:31 pm

    Hi! I am planning to make this… it looks delicious. For the coconut milk, did you use the culinary coconut milk or the large carton version for drinking? Thanks!!

    Reply
    • Sarah says

      August 14, 2017 at 6:20 pm

      I used the drinking coconut milk, not the canned coconut milk.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

let's stay connected!

subscribe and receive our weekly newsletter!

Please wait...

Thank you for sign up!

Follow on Instagram

Copyright © 2023 · Tasteful theme by Restored 316

Copyright © 2023 ยท Tasteful Theme on Genesis Framework ยท WordPress ยท Log in