Gluten-Free Raspberry Coffee Cake
A light, fluffy, and slightly tangy gluten-free coffee cake, bursting with fresh raspberries and topped with a buttery streusel.
Ingredients
For the Cake:
- Gluten-free all-purpose flour: 1 ½ cups
- Baking powder gluten-free: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Almond milk or any milk: ½ cup
- Vanilla extract: 1 teaspoon
- Fresh raspberries: 1 cup
For the Streusel Topping:
- Gluten-free all-purpose flour: ¼ cup
- Sugar: ¼ cup
- Ground cinnamon: ½ teaspoon
- Unsalted butter melted: 3 tablespoons
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round or square pan.
- In a bowl, whisk together gluten-free flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, beat butter and eggs until smooth.
- Add almond milk and vanilla, mixing until combined.
- Slowly fold in the dry ingredients until smooth.
- Gently fold in raspberries to keep them intact.
Make the Streusel:
- In another bowl, mix gluten-free flour, sugar, and cinnamon.
- Add melted butter and stir until the mixture becomes a crumbly texture.
- Sprinkle the streusel evenly over the batter.
- Bake:
- Bake for 40 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before removing from the pan.
Notes
Nutritional Information (Per Serving)
- Calories: 260
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 5%
- Vitamin C: 8%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- For a twist, try adding lemon zest to the batter for an extra pop of freshness.
- If you want more crunch, sprinkle chopped nuts (like almonds or pecans) over the streusel before baking.
- If raspberries are too tart, mix in a handful of blueberries or strawberries for a sweeter bite.