Gluten Free Coffee Cake

Ingredients

For the Cake Batter:

3 C all-purpose gluten free flour

1 tsp xanthan gum

1 C granulated sugar

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp fine sea salt

1 C palm shortening

1 1/2 C unsweetened coconut milk, room temperature

1 Tbsp white vinegar

2 large eggs, room temperature

1 tsp vanilla extract

1 tsp almond extract

For the Topping:

1/3 C palm shortening, measured then melted

3/4 C gluten free flour

1/4 tsp xanthan gum

3/4 C sugar

1 Tbsp ground cinnamon

Instructions:

Preheat oven to 350 degrees and spray a 9x13 inch baking dish with non-stick spray.

Add the flour, xanthan gum, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine. Add the shortening and use a fork or pastry cutter to cut the shortening into the flour mixture until it forms coarse crumbs.

In a separate medium bowl, whisk together the eggs, coconut milk, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and mix until combined. Transfer the batter to the prepared baking dish and set aside.

To make the topping:

Add the melted palm shortening, flour, xanthan gum, sugar, and cinnamon to a small bowl and mix until it forms crumbs.

Sprinkle the crumb topping evenly over the top of the cake.

Bake the coffee cake at 350 degrees for 40-45 minutes or until a cake tester comes out clean. Cool before serving.