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A beautiful, easy, and delicious Gluten-Free Raspberry Sour Cream Coffee Cake Loaf with Cinnamon Streusel (Crumble) Topping! Refined sugar-free!
This is a delicious, not-too-sweet, fruity, moist, gluten free loaf, touched by cinnamon & reminiscent of gluten based coffee cakes!
Enjoy with your favorite warm beverage...
Tips for making Gluten-Free Coffee Cake:
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You can replace the flax seed with 1 egg, if you would prefer.
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You can replace the coconut oil used in the coffee cake with melted butter, if you prefer.
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You can use fresh or frozen raspberries.
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You can replace the coconut sugar with any granulated sweetener of your choice.
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Store the loaf in an airtight container in the refrigerator for up to one week.
Other Gluten-Free Dessert Recipes you might enjoy:
Coconut Caramel Apple Cheesecake Bars (Gluten-Free)
Pumpkin Sticky Roll Skillet Cake With Cinnamon Tahini Cream Cheese Icing (Gluten-Free)
Triple Berry + Coconut Oat & Almond Crust Crumble (Gluten-Free, Vegan)
Upside Down Caramelized Gingerbread Banana Cake (Gluten-Free)
Gluten-Free Buckwheat Cacao Banana Bread Loaf
Chai-Spiced Cacao Nib Brownie Bars (Gluten-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Gluten-Free Sour Cream Coffee Cake with Raspberries + Cinnamon Streusel Topping
Ingredients
Coffee Cake Loaf
- 1 cup milk of choice I use almond
- 1/2 cup sour cream
- 1 tbs ground flax seed
- 2 tsp vanilla extract
- 3 tbs coconut oil melted
- 1 cup all purpose gluten free flour
- 1 cup brown rice flour
- 2/3 cups coconut sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 2/3 cups raspberries
Topping
- 1/3 cup raspberries
- 4 tbs butter or coconut oil softened
- 1/2 cup all purpose gluten free flour
- 1/3 cup coconut sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350 F. In a large mixing bowl, combine milk, sour cream, flax seed, vanilla extract & coconut oil. Whisk well. Set aside.
- In a separate, large mixing bowl, combine all remaining ingredients except your topping ingredients, and mix well.
- Pour your wet ingredients into dry ingredients, and stir until just combined.
- Pour into your greased loaf pan.
- Sprinkle raspberries on top, followed by the cinnamon crumble (mix topping ingredients together with fingers until a well mixed crumble forms.)
- Bake 1 hour, 20 minutes or until a toothpick inserted in the center comes out clean & the loaf seems solid.
- Cool the loaf in the pan, then transfer to wire rack to cool completely.
- Slice, and enjoy!
Sara Iobbi says
You’ve shared great recipes thank you!
What type of flour did you use for the gluten free flour?
I have almond flour and coconut flour, do you think either of those would work?
Thank you,
Sara
Kristen Wood says
Hi, Sara! Thank you! A gluten-free all-purpose blend works best here. I am partial to Bob's Red Mill's Gluten-Free All Purpose Baking Blend. Coconut flour would not work well here due to its unique absorption properties but almond flour may work just fine. I hope this helps! And I hope you enjoy. 🙂