This gluten-free coffee cake is the perfect sweet breakfast treat! Add a little icing drizzle over the cinnamon streusel topping for the best breakfast on-the-go your family will love.
Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8- or 9-inch loose-bottomed square baking pan.
In a large bowl, beat together the canola oil, almond milk, flax egg, vinegar, and vanilla extract for the batter.
In a separate bowl, whisk together the flour, sugar, xanthan gum, baking soda, baking powder, and salt until well combined.
Sieve the dry ingredients into the wet ingredients, and fold together until just combined. Don't over mix. Pour the batter into the greased baking pan.
To make the streusel topping, whisk the dry ingredients together. Add the melted butter and stir. Sprinkle the topping over the cake batter.
Bake the coffee cake for 40 to 50 minutes, or until a skewer comes out clean. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a cooling rack.
To make the drizzle, beat the melted butter with 1 tablespoon of almond milk. Sieve about half the powdered sugar, and mix until smooth. Sieve in the other half of powdered sugar and mix until smooth. If the mixture is too thick, add 1 tablespoon almond milk at a time until thinned.
Once the cake is completely cool, spoon drizzle over the cake and slice into servings.
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Notes
To make a flax egg: Mix 1 tablespoon flax seed meal with 3 tablespoons water. Let it set for at least 15 minutes, or up to overnight, in the fridge. Add to batter like you would eggs.