Gluten-Free Sour Cream Coffee Cake with Raspberries + Cinnamon Streusel Topping
A beautiful, easy, and delicious Gluten-Free Coffee Cake Loaf made with sour cream, raspberries and a cinnamon streusel (crumble) topping! Refined sugar-free!
Servings: 8 slices
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
- 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
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!
Serving: 1slice | Calories: 375kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 7mg | Sodium: 628mg | Potassium: 130mg | Fiber: 6g | Sugar: 16g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 224mg | Iron: 2mg