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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:
You can replace the flax seed with 1 egg, if you would prefer.
You can replace the coconut oil used in the coffee cake with melted butter, if you prefer.
You can use fresh or frozen raspberries.
You can replace the coconut sugar with any granulated sweetener of your choice.
Store the loaf in an airtight container in the refrigerator for up to one week.
Other Gluten-Free Dessert Recipes you might enjoy:
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
- 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
- 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
1 coffee cake loaf / 8 servings/slices | 1 slice:
Fat: 9 g