Coffee Cake- gluten-free, top 8 allergen free
With Easter coming right up, we wanted to give you one of our favorite recipes. Holidays and celebrations typically include good food and gatherings. We know how stressful eating with groups of people can be having food restrictions. One thing that has been really important to us since the inception of our business is that we wanted to create food that everyone loves, not just those with food restrictions. This can greatly change how stressful gatherings can be, knowing you can take our food and it is safe and delicious for everyone, with or without food restrictions. We want to change the way people feel about social gatherings and ensure no one feels left out or uncomfortable not knowing if the food is safe. Our mixes please crowds, those with and without food restrictions. We are known to take food from our mixes everywhere we go, no matter the crowd, and get raving reviews often. Be sure to sign up for our email list if you haven’t already, so you don’t miss any new recipes and tips from us.
When our owner was little, her mom would make a few staple items for holidays that were so good they had to be recreated to be allergen free. One of our favorite recipes growing up was coffee cake. This is not just any coffee cake though, it is unlike anything we have ever tasted. The crumb of the cake is perfectly tender, yet dense like traditional coffee cake, and the topping is what dreams are made of. When we make this coffee cake, we don’t just put the topping on top, we are sure to get it down in the cake where it caramelizes and creates delicious crevasses. It makes our mouths water just thinking about it. This will become a staple in your house whether for holidays or just everyday eating. We know you will love this recipe just as much as we do. Be sure to send us photos when you make it and review our products on our website. Enjoy!
1 Rustic Scoop™ Pancake and Waffle Mix
1 Cup Granulated sugar of choice
¼ Cup Apple Sauce
¼ Cup Oil of choice, mild in flavor
1 1/4-1/2 Cup Milk of choice
2 teaspoons White vinegar, apple cider vinegar or lemon juice also work
½ Cup Egg whites, 6 Tablespoons of Aquafaba (garbanzo bean water), or powdered egg replacer for 2 eggs
1 Cup Brown sugar or coconut sugar
2 Tablespoons Super fine brown rice flour or Gluten Free all-purpose flour
2 teaspoons Ground cinnamon
¼ Cup Butter of choice, melted
Preheat your oven to 350°F. Grease a 9x13 inch baking dish with non-stick cooking spray or coconut oil and set aside. In the bowl of a stand mixer or a medium bowl, place the Rustic Scoop™ Pancake and Waffle mix adding your sugar of choice. With your stand or hand mixer, mix until the dry ingredients are well combined. Next, add in all of the liquid ingredients mixing on medium speed until the batter is smooth. Pour your batter into the 9x13 dish and smooth the top to be even.
In a small bowl combine all of the dry topping ingredients until well combined. Microwave your butter of choice until it is melted, about 25 seconds. Mix the butter into the dry topping mix. You will want some small chunks of the topping to stick together, about the size of a dime. This is where the magic happens. Evenly spread the topping over the coffee cake batter. Where the chunks of topping are on the batter, gently press them into the coffee cake batter. You want them in the middle of the batter, not pressed all the way to the bottom. Bake on 350°F for approximately 30-35 minutes or until a toothpick comes out clean. Let cool in the baking dish. Eating the coffee cake warm is highly recommended, but not required. If you are the butter loving type, go ahead and slather butter on this cake when you eat it, it was our dad’s favorite was to eat it. Butter or not, you will love this coffee cake. If you have any left overs, cut the cake into your desired sizes and freeze in an airtight container with a bit of a gap between pieces so they don’t freeze together. Enjoy!