Gluten Free, Casein Free Cinnamon Pecan Coffee Cake Recipe
Even friends who don't like coffee cake ask for second helpings! Cake batter can be poured into prepared pan and refrigerated overnight; just sprinkle topping before putting in oven and bake an additional 10 minutes.
Ingredients
Cake
- 2/3 cup canola oil
- 1 1/2 cups sugar
- 2 eggs, lightly beaten
- 2/3 cup rice milk, unsweetened
- 1 1/3 cups brown rice flour
- 2/3 cup tapioca starch
- 1 teaspoon guar gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- 1 cup brown sugar, firmly packed
- 1 cup pecans, finely chopped
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350*F and grease bottom and sides of 13 x9 baking pan with shortening or dairy-free margarine; set aside.
- Combine topping ingredients in a small bowl; set aside.
- In medium bowl, combine canola oil and sugar; blend in beaten eggs and rice milk; set aside.
- Sift together dry ingredients in a large mixing bowl; make a well in the center for the egg mixture.
- Gradually add egg mixture to dry ingredients; blending well after each addition.
- Spread batter into prepared pan; sprinkle topping ingredients from edge to edge, corner to corner.
- Bake, uncovered, at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. Allow to cool slightly on a wire rack before cutting and serving.
Add Your Own Notes
Nutrition
Serving: 69gCalories: 311.5kcalCarbohydrates: 44gProtein: 2.4gFat: 15gSaturated Fat: 1.4gCholesterol: 23.2mgSodium: 76.1mgFiber: 1.7gSugar: 32.5g
Tried this recipe?Let us know how it was!