Imagine sinking your fork into a moist, tender coffee cake bursting with fresh strawberries, without worrying about gluten - sounds like a dream, right? This gluten-free strawberry coffee cake is about to become your new obsession! Perfect for breakfast, brunch, or that sweet afternoon treat, this recipe transforms simple ingredients into a culinary masterpiece that'll have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1/4 cup almond flour for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan with coconut oil or line with parchment paper.
- In a medium mixing bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, cream together melted coconut oil and sugar until smooth and slightly fluffy.
- Add the egg and vanilla extract to the sugar mixture, whisking thoroughly until fully incorporated and the mixture is light and creamy.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the diced fresh strawberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle additional almond flour over the top of the batter for a crumbly topping.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10-15 minutes before slicing.
- Cut into 8 equal squares and serve warm or at room temperature.
Tips
- Always use room temperature ingredients to ensure better mixing and a more consistent batter.
- When measuring gluten-free flour, use the spoon and level method to avoid dense cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy.
- Choose fresh, ripe strawberries for the most intense flavor and best texture.
- Check the cake a few minutes before the recommended baking time, as gluten-free bakes can sometimes cook faster.
- Let the cake cool slightly before cutting to help it set and prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 25mg
