Gluten-Free Walnut Cinnamon Coffee Cake

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Average Rating: 5 | Rated By: 5 users

Extra special Gluten-Free Walnut Cinnamon Coffee Cake for breakfast, brunch or a late afternoon snack. What makes this coffee cake better and more flavourful is the healthy walnutscinnamon and the buttermilk. Replacing buttermilk for butter makes this a lower fat coffee cake. And not only are the calories lower, but the buttermilk adds unexpectedly moist texture to this gluten-free coffee cake. If you are thinking of serving this as a dessert, drizzle the cake with vanilla sauce, you will love it. By adding the vanilla sauce, a simple coffee cake becomes a delicious dessert. I have included the recipe for simple gluten-free vanilla sauce below.

Simply made gluten-free coffee cake. 

For the recipe, it is straight forward. Mix the sweetener with walnuts, fresh lemon juice and cinnamon. Set aside, the mixture of fresh lemon juice and cinnamon adds extra flavour to the walnuts, making them taste so delicious. In a separate bowl, combine dry ingredients. Then, whisk the wet ingredients and mix with the dry until smooth. Swirl in the walnut mixture and transfer into your favourite bundt pan, this is my favourite bundt pan because it is non-stick and makes the cake look pretty. Bake, cool, slice and enjoy as is, or with our delicious, simple vanilla sauce. Yummy, all the way. If you like this recipe, you will enjoy our healthy gluten-free breakfast muffin.

Simple Gluten-Free Vanilla Sauce Recipe.

♥ 2 Tbsp. unsalted butter

♥ 1/4 cup demerara sugar or sweetener of choice

♥ 1/4 cup cream

♥ 1 tsp. pure vanilla extract

♥ Cook while whisking for 3 – 5 minutes, until slightly thickened. Cool and drizzle over baked cake

Ingredients

  • 1 ½ cups demerara sugar, divided or sweetener of choice
  • 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
  • Instructions

  • 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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