by Kate Pietrak
When Kids With Food Allergies (KFA) asked me to take part in their food blogging series, I was excited, but not quite sure which recipe would be the best to share with you. When KFA suggested a coffeecake, it immediately brought back many memories from my childhood.
I haven’t made coffeecake since my daughter was diagnosed with food allergies over two years ago. So I reached out to my mom, who shared our family recipe with me.
My mom used to make this cake more traditionally (with wheat flour, eggs, butter, etc.) It was versatile and made the perfect after-school or after-dinner treat for me and my siblings. My siblings and I always loved the streusel layer, especially when served warm! My dad also loved enjoying a slice in the morning with his coffee! It's very moist, very tasty and always made with love.
I adjusted the recipe to make it top-8 free, with easy substitutions that can be made based on you and your family’s allergy needs. This was the first time my daughter tasted coffeecake and she loved it. Seeing her big smile as she enjoyed this family recipe (with a few adjustments) made me so happy!
INGREDIENTS
Cake:
1 ½ cups sifted gluten-free all-purpose flour mix
2 ½ tsp baking powder
½ teaspoon salt
1 egg or 1 egg equivalent of egg replacer, prepared
¾ cup cane sugar
⅓ cup margarine (melted)
½ cup milk alternative
1 teaspoon of vanilla extract
Streusel Layer & Topping:
½ cup light brown sugar (firmly packed)
2 tablespoons soft margarine
2 tablespoons gluten-free all-purpose flour mix
1 teaspoon cinnamon
DIRECTIONS
- Preheat oven to 375°F degrees.
- Grease the bottom and sides of an 8 x 8 x 2 in pan.
- Sift flour with baking powder and salt. Set aside.
- In a medium bowl with rotary beater, beat egg or egg replacer, sugar, and margarine (from cake ingredients list) until well combined. Beat in milk alternative and vanilla.
- With wooden spoon, mix in flour mixture until well combined.
- Combine all ingredients for streusel layer and mix with a fork until crumbly.
- Pour half of the batter into pan.
- Sprinkle with half of streusel layer. Add remaining batter and put rest of streusel layer on top.
- Bake 40-50 minutes, or until cake tester inserted in middle comes out clean.
- Cool on rack and serve warm.
**Please note: these are the ingredients and brands used for our family; choose brands / products safe for your family's food allergy needs**
- flour mix - Bob's Red Mill® Gluten Free 1 to 1 Baking Flour. Note it is produced in a facility that processes tree nuts and soy. Substitute your favorite safe flour mix. Unbleached white flour works well if you don’t need to bake gluten free
- egg replacement - 1- 1/2 teaspoons Ener-G Egg® Replacer plus 2 tablespoons warm water equals one egg
- margarine - Earth Balance®
- milk alternative - So Delicious® Dairy Free Unsweetened Coconut Milk
This Streusel Layered Coffeecake was one of our favorite cakes growing up. I hope you enjoy it as much as we did. This allergy-friendly version will now become a staple in my family’s kitchen again!
Kate’s blog, BusyBeeKate, is about her family with food allergies. She focuses on sharing allergy-friendly recipes, products and her food allergy story. Her daughter has allergies to peanuts, kiwi and pineapple (outgrew eggs, dairy, soy, squash and lamb). When she is not blogging or baking, you can find her spending time outdoors running, doing something crafty or helping out in the food allergy community.
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