Gluten Freedairy Free Coffee Cake Food

GLUTEN FREE COFFEE CAKE

Steps:

• In a large bowl, combine the cake ingredients in a large mixing bowl and whisk to blend.
• In a smaller bowl, add the wet ingredients and whisk to mix.
• Pour the wet ingredients into the dry ingredients and mix until just "barely" mixed. This will help keep your cake light and fluffy.
• Spray a 9" cake pan or loaf pan with non-stick spray and add half the cake batter. Spread it out.
• Mix up the cinnamon and sugar for the swirl and sprinkle it around the cake batter. Put the rest of the cake batter on top and spread it out.
• Preheat the oven to 350º F
• In a bowl, add the crumble topping dry ingredients.
• Add the softened butter and mix. Freeze the crumble topping for 15-20 minutes then use a fork to crumble the slightly hardened mixture.
• Sprinkle the crumble topping over the cake batter.
• Spread out the crumble topping and bake at 350º F for 30-35 minutes. Actual baking time can vary greatly depending on if you bake this in a loaf pan or cake pan, and how deep your pan is.
• To tell if the cake is done baking, take out the cake and insert a toothpick into the middle of the cake. If the toothpick comes back with crumbs or batter, it will need to bake more. If the toothpick comes out clean, the cake is finished baking.

GLUTEN-FREE TOFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
• Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
• With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
• Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
• Slice the cake into squares. Top each square with the sauce and whipped cream.

GLUTEN FREE/DAIRY FREE COFFEE CAKE

Steps:

• Topping (below) Heat oven to 375 degrees. Grease round 8" cake pan. Blend all ingredients above; beat vigorously 1/2 minute ( will be thick) spread in prepared pan.
• Topping:Mix together 1/3 cup brown sugar ( I used Splenda blend ...I know evil artificial but all I had), 1/2 tsp cinnamon, and 3 tbsp coconut butter spread until crumbly.