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Gluten-Free Strawberry Coffee Cake with Crumb Topping Recipe

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3.9 from 25 reviews

This Gluten-Free Strawberry Coffee Cake with Crumb Topping is a delightful and moist cake perfect for breakfast or dessert. Made with a blend of oat, rice, and coconut flours, this cake combines fresh diced strawberries with a buttery crumb topping, delivering a balance of natural sweetness and texture. It’s easy to prepare, baked to golden perfection, and is a great gluten-free option for gatherings or an indulgent treat.

Ingredients

Cake Batter

  • 1 cup oat flour
  • 1 cup rice flour
  • 6 tbsp coconut flour
  • 2/3 cup natural cane sugar
  • 2 tsp baking powder
  • 3/4 tsp sea salt
  • 4 eggs
  • 1/2 cup cottage cheese
  • 3/4 cup almond milk
  • 1/2 cup unsweetened applesauce
  • 1 tbsp avocado oil
  • 1 tbsp vanilla extract
  • 1 cup strawberries, diced

Crumb Topping

  • 4 tbsp unsalted butter, softened
  • 1/2 cup oat flour
  • 1/4 cup rolled oats
  • 2 tbsp natural cane sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Start by preheating your oven to 350 degrees F (175 degrees C) and grease a round or square cake pan with nonstick spray to prevent sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, combine the oat flour, rice flour, coconut flour, natural cane sugar, baking powder, and sea salt. Stir these together until evenly blended.
  3. Blend Wet Ingredients: In a blender, add the eggs, cottage cheese, almond milk, unsweetened applesauce, avocado oil, and vanilla extract. Blend until the mixture is smooth and well combined.
  4. Combine Batter and Add Strawberries: Pour the blended wet ingredients into the dry ingredients bowl. Stir gently with a wooden spoon until a smooth batter forms. Carefully fold in the diced strawberries to evenly distribute them. Pour the batter into the prepared pan, using an offset spatula to spread it evenly.
  5. Prepare Crumb Topping: In a small bowl, mix together the softened unsalted butter, oat flour, rolled oats, natural cane sugar, and vanilla extract until the mixture forms a crumbly topping. Sprinkle this crumb topping evenly over the cake batter in the pan.
  6. Bake the Cake: Place the pan in the oven and bake for 40-45 minutes, or until the cake’s center is set and a toothpick inserted comes out clean. Baking times may vary slightly depending on the oven.
  7. Cool and Serve: Remove the cake from the oven and allow it to cool on a wire rack. Once cooled, slice and serve. For extra flavor, optionally drizzle with a simple glaze made from powdered sugar and lemon juice or a coconut butter drizzle.

Notes

  • This cake is naturally gluten-free thanks to the oat, rice, and coconut flours used.
  • You can substitute almond milk with any other plant-based milk or dairy milk according to preference.
  • The crumb topping adds a delightful texture contrast, but you can omit it for a simpler cake.
  • Make sure the cottage cheese is smooth or blended well to avoid lumps in the batter.
  • Fresh strawberries can be swapped for other berries or diced fruits as desired.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days.

Find it online: https://recipethrive.com/gluten-free-strawberry-coffee-cake-with-crumb-topping-recipe/