Words cannot describe now addictingly good this gluten free vegan coffee cake is. A delicious crumb topping and buttery cinnamon flavors are reminiscent of the famous Enntenmans Crumb Donuts.
Friends, I can't even with this vegan coffee cake. No joke I made this twice during recipe testing and it is so freaking amazing I had to give it away so I wouldn't eat it ALL DAY LONG!
If you are known to have a weak spot for Enntenmans crumb top donuts then this coffee cake is for you.
I am telling you right here and now you DO NOT need to be vegan or gluten free to absolutely love this cake. Yes I am yelling at you.
I need you to understand the epicness of this coffee cake.
So far I have made up two brand new words to try and describe how delicious this cake is...because there are no words, like I said.
It is the perfect flavor. And as I ate every single bite I could until I got it out the door, I tried to think of a way to describe the texture. But I can't do it.
It isn't light and airy, but its not dense. It's not gooey, but it doesn't have a flaky crumb. It sits in the middle of perfection.
Ruth Lyons Coffee Cake Inspiration
I am from the Cincinnat area and if you aren't privy to the amazing foods we are known for you are missing out. A very old (decades) recipe that circulates the likings of church homemade cookbooks, and old newspaper clippings is the Ruth Lyons Coffee Cake.
Ruth did a damn good thing when she created this coffee cake, and I made it better by adapting it to be gluten free and vegan.
If Ruth could see me now.
Ruth btw, was a local pioneer of radio and television broadcasting. Just in case you were dying to know that.
Ingredients and Substitutions
Fancy ingredients, you need not! All ingredients are pantry staples for a vegan and or gluten free kitchen. Here is what you need:
- gluten free 1-1 flour with xanthan gum (I used King Arthur measure for measure)
- regular white sugar ( I used organic cane)
- brown sugar
- light tasting olive oil
- baking soda, cinnamon, nutmeg, salt
- egg replacer
- coconut milk
- apple cider vinegar- this is used to create a "buttermilk" flavor
1-1 gluten free flour- I am very wary of encouraging a different flour because gluten free flour is a real b**** to work with. Each brand is made with different ingredients and types of flours making consistency difficult. I really liked the way King Arthur Measure for Measure 1-1 Gluten Free Flour came out.
Sugar- I did not try substituting sugars in this recipe. Yes, I know there is a lot, but it lends to the texture and amazing taste. This coffee cake is a special occasion coffee cake, like Christmas morning. Go ahead and live a little.
Oil- Be sure to use a light tasting olive oil so you do not have a gross taste. I do not encourage the use of canola oil because it is not good for your body, but if you like using that, you could sub it in.
Coconut milk- you can sub any milk of choice.
Egg replacer- if you are not vegan you can use a regular egg. If you are allergic or vegan use any brand of egg replacer or try one chia egg.
Apple cider vinegar- you can sub this with regular white vinegar.
Expert tips and how to store
So easy to make, so very few tips!
- Use parchment paper for an easy removal of the cake
- You can use a 9x13 pan if that is what you have, just decrease the cooking time. I would start paying attention to it at the 40 minute mark.
- Don't leave out the apple cider vinegar. It is necessary to make a buttermilk flavor.
How to store
This cake froze beautifully if you need to make it ahead of time. I actually let one cool all the way, then froze it whole without slicing. I let it thaw at room temperature and sliced as needed.
You can also store at room temp for 2-3 days in an airtight bag or in the fridge for longer.
Let's connect and be, be-frie's
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Need more breakfast ideas? Try these Gluten Free Chocolate Chip muffins!