Gluten Free Walnut Cinnamon Coffee Cake

What makes this gluten free coffee cake special is the addition of healthy  walnuts and cinnamon. Most coffee cakes made with butter are heavy and high in calories, but in this recipe, we used buttermilk instead. Buttermilk is low in fat and adds unexpectedly moist texture. This gluten free coffee cake recipe comes together fast and easy and is truly special. Serve as a snack or add our easy to make vanilla sauce to make this gluten free dessert extra special


1 ½ cups demerara sugar, divided
1 cup chopped walnuts
2 Tbsp. fresh lemon juice
1 ½ tsp. ground cinnamon
1 cup white rice flour
1/2 cup almond flour
1/4 cup tapioca starch
1 Tbsp. potato flour
2 tsp. aluminum free baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. xanthan gum
1 ½ cups buttermilk
1/2 cup extra virgin olive oil
2 large eggs or egg replacer
2 tsp. pure vanilla extract


Preheat oven to 350 F and spray or grease a 12 cup Bundt pan or cake pan with non-stick coconut oil
Mix ¼ cup demerara sugar, walnuts, lemon juice and cinnamon and set aside
In a large bowl whisk together remainder of sugar, rice flour, almond flour, tapioca starch, potato flour, baking powder, baking soda, salt and xanthan gum
In a separate bowl whisk together, buttermilk, olive oil, eggs and vanilla
Add wet ingredients to dry and whisk until batter is smooth. Add walnut mix and stir with a knife creating swirls in the batter
Pour batter into prepared pan and bake for 1 hour
Cool cake in the pan for 10 minutes and then turn cake out onto a wire rack to cool
Vanilla Sauce (optional) - In a saucepan over medium-low heat mix 2 tablespoons of butter, 1/4 cup Demerara sugar, ¼ cup of cream and 1 teaspoon of vanilla extract. Cook while whisking for 3 – 5 minutes, until slightly thickened. Cool and drizzle over baked cake

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