Gluten Free Cinnamon Coffee Cake

• Gluten free

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 1/2 cup Coconut milk, unsweetened

• Baking & Spices

  • 3 cup All purpose gluten free flour
  • 1 tsp Almond extract
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Cinnamon, ground
  • 3/4 cup Gluten free flour
  • 1 cup Granulated sugar
  • 1 1/3 cup Palm shortening
  • 1/2 tsp Sea salt, fine
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract
  • 1 1/4 tsp Xanthan gum

• Oils & Vinegars

  • 1 tbsp White vinegar

Found on whattheforkfoodblog.com

Description

Ingredients

• 3 C all-purpose gluten free flour
• 1 tsp xanthan gum
• 1 C granulated sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 C
• 1 1/2 C unsweetened coconut milk, room temperature
• 1 Tbsp white vinegar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/3 C
• 3/4 C gluten free flour
• 1/4 tsp xanthan gum
• 3/4 C sugar
• 1 Tbsp ground cinnamon

Directions

• Preheat oven to 350 degrees and spray a 9x13 inch baking dish with non-stick spray.
• Add the flour, xanthan gum, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine. Add the shortening and use a fork or
• In a separate medium bowl, whisk together the eggs, coconut milk, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and mix until combined. Transfer the batter to the prepared baking dish and set aside.
• Add the melted palm shortening, flour, xanthan gum, sugar, and cinnamon to a small bowl and mix until it forms crumbs.
• Sprinkle the crumb topping evenly over the top of the cake.
• Bake the coffee cake at 350 degrees for 40-45 minutes or until a cake tester comes out clean. Cool before serving.