Gluten-Free Chai Coffee Cake (13 Ingredients

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 cup All purpose gluten free flour blend
  • 1/2 tsp Allspice
  • 1/2 tsp Allspice, ground
  • 1 tsp Baking powder, gluten free
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 3 tsp Cinnamon
  • 1/2 cup Granulated sugar
  • 1 tsp Salt
  • 1/3 cup Sugar
  • 2 tsp Vanilla extract, gluten free

• Dairy

  • 1 2 cup unsalted butter (1 stick, unsalted
  • 6 tbsp Butter, unsalted
  • 1 cup Buttermilk

Found on glutenfreepalate.com

Description

Ingredients

• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon allspice
• ½ teaspoon salt
• 1 cup all-purpose gluten-free flour blend (I used RYZE Yellow Flour Blend )
• 6 tablespoons unsalted butter, melted and cooled
• 2 cups all-purpose gluten-free flour blend (I used RYZE Yellow Flour Blend )
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ cup unsalted butter (1 stick), softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 teaspoons gluten-free vanilla extract
• 2 eggs
• 1 cup buttermilk

Directions

• Preheat the oven to 350°F. Grease and flour an 8x8 inch baking pan; set aside.
• In a medium mixing bowl, mix together the ingredients for the crumb topping with a fork; set aside.
• In a separate medium mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, and all spice.
• In a large mixing bowl, beat the butter until creamy. Add the sugars and vanilla and mix until smooth.
• Add in eggs one at a time, mixing in between each egg.
• Alternate adding in the flour and buttermilk, beginning and ending with the flour.
• Pour the batter into the pan and then crumble the crumb topping over the batter.
• Bake for 45 - 48 minutes, or until a toothpick inserted comes out with only a few crumbs clinging to it.
• Allow the cake to cool before serving.
• Store covered at room temperature for up to three days.

Nutrition