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Gluten-Free Walnut Cinnamon Coffee Cake

Published: September 19, 2016 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Gluten-Free Walnut Cinnamon Coffee Cake
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Average Rating: 5 | Rated By: 4 users

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. In this recipe, I replaced buttermilk for butter. 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 for breakfast, snack or add our easy to make vanilla sauce to make this gluten-free dessert extra special

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Ingredients

  • 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

    • 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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