Vegan Coffee Cake- Gluten, Dairy, Soy & Egg Free
I am pretty sure I posted this up before but after having experimented with the recipe over the last 24 hours, I know this one works well, as yesterdays didn’t pan out.
Here is my most used recipe these days and everyone in the house loves them (even the meat eating ones who are not gluten dairy free).
Cinnamon Coffee Cake
yields 12 Coffee Cupcakes or one large/regular size bundt cake
- 2 cups brown rice flour 1 1/4 cup sugar
- 1 cup rice milk
- teaspoons baking soda 2/3 cup oil
- 2 tablespoons vanilla extract
- heaping tablespoons ground cinnamon
- whole large eggs – or Vegan egg replacer for 3 eggs
- 1/2 cup light brown sugar 1/8 cup oil
- 1/2 cup brown rice flour
- 1 heaping tablespoon ground cinnamon
*Crumble should be barely moist- on the drier side.* Preheat oven to: 375 degrees.
Combine all ingredients in a large bowl. Then mix them all together at the same time. I put the dry ingredients in the bowl first and then pour all the wet ingredients individually over the dry ones- it looks like a mess, but it works. Then you just mix them all together- but don’t over mix.
Pour mixture into cupcake cups or bundt pan (or the like). Mix crumble together and sprinkle on top of wet mixture, patting crumble just a little into the wet mixture.
Cupcakes bake for about 30 minutes or until well browned. Knife or toothpick inserted in the middle should come out clean or just moist without batter on it.
Recipe Copyright 2013 Jessica Caracciolo
Recipe is not to be duplicated, copied, posted elsewhere, called your own, stolen, etc. for personal use only- not for commercial use.