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Vegan and Gluten-free Coffee Cake


Normally, Iím a chocolate kind of a gal. Whenever I go to my favorite bakery, or when Iím in the mood to bake, chocolate always seems to win. I know Iím in good company as many people I know are also self-proclaimed chocoholics. However lately, and much to my surprise, Iíve been in the mood for something different. Something a little less chocolately, but just as decadent.

Thankfully, I came across a coffee cake recipe online that fit the bill. Not only is it easy to make, but itís just so tasty I couldnít not share what I discovered. Of course, I made a few tweaks so that those with special diets can also enjoy the coffee cakeómyself included. Now, this coffee cake is not only vegan, itís gluten-free and soy-free as well.

This coffee cake recipe hits it out of the ballpark with itís perfect texture and springiness. With just the right amount of divine vanilla cake mix mingling with the delectable, sweet cinnamon spread, this delicious coffee cake recipe will be one of your new favorite go-to recipes. Itís a great dish to take to an RV morning potluck. So far, itís been a crowd pleaser for my taste testers. With that in mind, if you are planning on sharing, you might want to double this recipe.

Cake Ingredients:
6 Tablespoons Soy-Free Earth Balance Natural Buttery Spread, softened
1 cup organic sugar
1.5 cups gluten-free flour blend
5 ounces Rice Dream Original rice milk
1.5 teaspoons Ener-G egg replacer
3 Tablespoons water
2 teaspoons baking powder
Ĺ teaspoon salt

Topping Ingredients:
6 Tablespoons Earth Balance spread, softened
1/3 cup gluten-free flour blend
1 Tablespoon cinnamon

Directions: Preheat oven to 350 degrees. Cream together the Earth Balance and the sugar. Add flour, rice milk, egg replacer, water, baking powder and salt. Mix until all of the lumps are smooth. Spread into lightly greased 8x8 baking pan. Next, mix together all of the topping ingredients. Spoon topping onto top of cake and lightly spread it around so that itís gently mixed with the top layer of the cake. Bake for 35-40 minutes, depending on your finicky RV oven.



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Content copyright © 2014 by Erin Lehn Floresca. All rights reserved.
This content was written by Erin Lehn Floresca. If you wish to use this content in any manner, you need written permission. Contact Erin Lehn Floresca for details.

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