Gluten Free Coffee Cake

Gluten Free Coffee Cake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 323.4
  • Total Fat: 15.5 g
  • Cholesterol: 47.0 mg
  • Sodium: 194.3 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Gluten Free Coffee Cake calories by ingredient


Introduction

This is, in my opinion, better than the gluten free cake mixes on the market, and has less sodium. If you don't have buckwheat flour, you can use all baking mix flour--you'll get more of a yellow layer cake that way. You can add spices, berries, chocolate chips, if you like. This is, in my opinion, better than the gluten free cake mixes on the market, and has less sodium. If you don't have buckwheat flour, you can use all baking mix flour--you'll get more of a yellow layer cake that way. You can add spices, berries, chocolate chips, if you like.
Number of Servings: 8

Ingredients

    1 cup Arrowhead Mills GF all purpose baking mix
    1/4 cup buckwheat flour
    2 large eggs
    1 cup sugar
    1/2 tsp. xanthan gum
    2 tsp. baking powder
    1 tsp vanilla extract
    1/2 cup milk (I use nonfat)
    1/2 cup oil

Directions

Preheat oven to 350 F. Grease an 8 or 9 inch cake pan with cooking spray.

Beat eggs and sugar together for 1 minute on medium speed. Add vanilla, milk and oil.

In separate bowl (I just use a 2 cup measuring cup), combine dry ingredients. Add to wet ingredients and mix until blended.

Pour batter into prepared pan and bake for about 35 minutes, until toothpick comes out clean. Cool before serving.

Serving Size: 8" inch cake cut into 8 wedges

Number of Servings: 8

Recipe submitted by SparkPeople user ELENASAN.