gluten free coffee cake


3.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 254.6
  • Total Fat: 13.2 g
  • Cholesterol: 28.4 mg
  • Sodium: 364.3 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 12.4 g

View full nutritional breakdown of gluten free coffee cake calories by ingredient


Introduction

almost like mom's almost like mom's
Number of Servings: 8

Ingredients

    1.5 cups gluten free flour(soy or other)
    1/2 tsp salt
    1 tbsp baking powder
    1 tsp cinnamon
    1 tsp vanilla
    1/4 cup canola oil
    1/4 cup sugar
    1 large egg
    1 cup plain yoghurt
    1/2 cup chopped walnuts
    1/4 cup brown sugar
    1 tsp cinnamon

Directions

makes 8 servings
grease a 8x8 baking pan, preheat oven to 350 degrees F.
in a medium bowl, mix flour, baking powder,salt and 1 tsp cinnamon. in a separate container mix egg,oil cinnamon and yoghurt. Pour the wet ingrediants over the dry ones and mix. Mke the topping by mixing the walnuts with the brown sugar and cinnamon. Put half of the batter in the pan, spread evenly, sprinkle with half the topping, add the rest of the batter and spread as evenly as possible, sprinle with the rest of the topping. Bake for 20 to 25 minutes. Do not over bake, the gluten free flour make dryer products.

Number of Servings: 8

Recipe submitted by SparkPeople user EILEENANNE.

Member Ratings For This Recipe


  •  no profile photo


    I changed a few things. I used 1/4 C olive oil (due to canola allergy) I also used 1TBSP of flax meal to 3 TBSP of water to substitute for an egg allergy. I also added 1 C water to this recipe as it was too dry. I used FAGE 0% Greek Yogurt. - 3/3/13


  • no profile photo

    Very Good
    Yum - 5/19/11


  • no profile photo

    Good
    While this recipe does taste good, there are some problems in the directions. When do I put in the sugar? Is it supposed to be vanilla in the wet ingredients instead of cinnamon? If you make this following the directions given, the batter is very gummy and hard to spread. Takes longer to cook too. - 3/19/09


  • no profile photo

    Very Good
    This was very good. I made it for my mom's birthday. She is gluten-intolerant. I used a gluten free baking flour mix (Bob's Red Mill). We all enjoyed it very much. It tasted better than most GF baked goods. Thanks for sharing! - 2/6/09