For the cake base, I followed the recipe for blueberry crumb cake in the Baby Cakes cookbook. However, I made several adjustments to the recipe. Instead of coconut oil (I don't want all the saturated fat), I used canola oil and instead of rice milk, I used almond milk because I used almonds in my topping. I also added almond extract and coffee extract to the batter instead of just using vanilla and I omitted the blueberries all together. Finally the recipe in the book uses leftover cupcakes for the crumb topping. Now, I'm not about to make a batch of 24 gluten free vanilla cupcakes just so that I can create a crumb topping for my coffee cake--seems a bit excessive! So I made my own streusel topping using gluten free oats, oat flour and almond meal. I also made my own glaze using cashew cream, agave syrup and coffee extract. So how did it taste...well it was quite good actually. The cake had a really nice texture and worked well with the crunchy almond topping. And my husband ate two pieces so I know that he really liked it.
Cashew Coffee Cream Glaze:
1/2 cup raw cashews, soaked for at least four hours
1 cup filtered water
1 tbsp agave syrup or more to taste
1/2 tsp coffee extract (optional), or vanilla extract
- Soak cashews in filtered water, drain and place cashews in a blender and add 1 cup filtered water and blend on high for 4 minutes until creamy.
- Place in a bowl and stir in agave syrup and coffee extract and set aside.
1/2 cup almond meal
1/4 cup Bob's Red Mill gluten free oat flour (optional, you can grind your own oat flour in a spice grinder with rolled oats, see below)
1/2 cup Bob's Red Mill gluten free whole rolled oats
1/4 cup roughly chopped almonds
1 tsp ground cinnamon
1/4 cup agave syrup
1 tbsp Earth Balance Buttery Sticks, melted
- Place 1/2 cup sliced raw almonds in a food processor and grind to a fine meal. Measure out a 1/2 cup almond meal and place in a medium bowl.
- Place 1/4 cup whole rolled oats in a spice grinder and grind into a fine flour. Measure out a 1/4 cup oat flour and add to the almond meal.
- To the bowl of almond meal and oat flour add the remaining ingredients and stir to combine.
- Refrigerate until ready to use.
2/3 cup Bob's Red Mill Gluten-Free A/P Flour
1/3 cup brown rice flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp xanthan gum
1/2 tsp kosher salt
1/4 cup canola oil
1/3 cup agave syrup
1/3 cup almond milk
1 1/4 tsp vanilla extract (if you omit the coffee and almond extracts, then increase the vanilla to 2 tsp)
1/2 tsp coffee extract
1/4 tsp almond extract
1/2 tsp lemon zest
- Preheat oven to 325 degrees and place rack in the middle of the oven.
- Line the bottom of a 9x3" round cake pan with parchment paper and spray the bottom lightly with canola spray.
- In a medium bowl, sift together a/p flour, rice flour, cinnamon, baking powder, baking soda, xanthan gum and kosher salt and set aside.
- In another bowl, whisk together, canola oil, agave syrup, almond milk, extracts and lemon zest.
- Add liquid ingredients to dry ingredients and stir to combine.
- Pour into prepared cake pan and using your fingers crumble almond-oat streusel topping evenly over top of batter.
- Bake in the oven for 15 minutes and then turn cake and then bake another 15 minutes until golden brown.
- Remove cake from the oven and cool on a baking rack for about 20 minutes.
- Gently run a knife around the edge of the cake and cover with a baking sheet and turn cake upside down. Remove cake pan and then place a plate on the bottom of cake and then re-invert cake onto plate.
- Cut cake into slices and drizzle with cashew-coffee cream.