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!
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Servings: 8 slices
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!
Notes
Also try our Gluten-Free Raspberry Coconut Apple Cobbler (Vegan)!
Nutrition
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
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