This recipe for vanilla raspberry gluten-free coffee cake is absolutely divine. Two ingredients landed in my kitchen this week: Arnel’s all-purpose flour and a huge carton of organic raspberries (which were on sale in Pavillions. As many of you know, I’m not averse to an afternoon treat with my green tea, however, I never food that makes me feel bad (too much sugar, gluten and/or white flour), so I thought I’d have a go at making a gluten-free coffee cake that is either perfect with your mid-morning latte or afternoon treat – and way more healthy than one of those whacking scones, pastries of muffins that you’ll find at the coffee shop. The cake came out perfectly: light and slightly moist – also not too sweet. A huge thumb’s up for Arnel’s Flour. I’m going to try her buckwheat bread mix next and will keep you posted…
BTW – if you want a bigger/higher cake, you can double the ingredients and still fit it in a regular size loaf tin.
Ingredients
- 1/2 cup Earth Balance Margarine (I used the coconut one, which I love), softened
- 1/2 cup maple syrup
- 2 eggs, beaten
- 1 cup Arnel’s all-purpose flour
- 1/2 cup almond meal
- 1tsp baking powder
- 1tsp vanilla essence
- 1 cup fresh raspberries
Instructions
- Pre-heat oven to 350 degrees F.
- In a stand mixer, cream the margarine and the syrup. Slowly add the egg, while mixing. Remove bowl from stand and mix in the dry ingredients. Finally, carefully fold in the raspberries.
- Spoon into a greased loaf tin and bake for 30 minutes or until toothpick comes out clean.
- Enjoy your vanilla raspberry gluten-free coffee cake!
For more Gorgeously Green recipes delivered to your inbox, subscribe to my weekly newsletter!
