Gluten-Free Quick Streusel Coffeecake
This gluten-free quick streusel coffeecake is perfect for a fancy brunch or breakfast gathering. If you can’t find gluten-free oats or if you don’t want to use oats, you can substitute flaked coconut instead. Or use chopped nuts or a combination of nuts and coconut.
Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 6 servings
3 tablespoons butter, softened
6 tablespoons plus 1/4 cup packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon cardamom
1 cup gluten-free quick oats
1/2 cup milk
1/4 cup organic cane sugar
1 teaspoon vanilla
1/2 cup plus 1 tablespoon plus 1 teaspoon (92 grams) sweet rice flour
1/4 cup plus 2 teaspoons (33 grams) almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 375 degrees F.
Grease a 9-inch square cake pan with nonstick cooking spray and set aside.
In a small bowl, combine 3 tablespoons butter with 6 tablespoons brown sugar, cinnamon, cardamom, and salt and mix until smooth. Stir in the oats; the mixture will be crumbly.
In a medium bowl, beat the egg with the milk. Add the cane sugar, 1/4 cup brown sugar, and vanilla and beat well until combined.
In a small bowl, stir together the sweet rice flour, almond flour, baking powder, baking soda, and 1/4 teaspoon salt until the mixture is one color. Stir into the egg mixture and beat for 1 minute.
Pour the batter into the prepared cake pan and spread evenly. Sprinkle with the oatmeal mixture.
Bake for 20 to 25 minutes, or until the cake is puffed, set, and light golden-brown.
Remove the cake from the oven and cool for 15 minutes; then cut into squares to serve.
Per serving: Calories 304 (From Fat 108); Fat 12g (Saturated 7g); Cholesterol 64mg; Sodium 316mg; Carbohydrate 45g; Dietary Fiber 2g; Protein 5g.