Mini Gluten Free Coffee Cakes
Ingredients Cake
1 cup rice flour
1/2 cup oat flour
1/3 cup sugar
1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup oat milk
2 eggs
1 tbsp apple cider vinegar
1 tbsp vanilla extract
Streusel
1/2 cup rice flour
1/2 cup almond flour
1/4 cup brown sugar
2 tbsp maple syrup
1 tsp cinnamon
2 tbsp coconut oil
1/2 tsp salt
Directions
Preheat oven to 350 and line or grease a muffin tin or mini cake holders.
For the Streusel:
1. Sift all of the dry ingredients in a bowl then in the same bowl stir in the wet ingredients using a whisk to make sure there are no big clumps.
For the Cake:
1. Start by sifting all of the dry ingredients in a bowl and set aside.
2. Mix the wet ingredients together and add them to the dry ingredients and combine.
3. When combining make sure that you are not over mixing. Using a spatula to fold the batter together instead of a whisk can help lower the risk of over mixing.
4. Once the batter in combined fill the muffin tins halfway with the batter, add a layer of the streusel then, add another thin layer of batter, top with one more layer of the streusel.
5. Place the coffee cakes in the oven for 25-30 minutes if you where to poke it with a toothpick it should just barely come out clean.
6. Remove cakes from the oven and allow to rest for 10 minutes before serving.
7. Best served with a cup of hot coffee. Keep up to 2 days for best taste.
Recipe Racap
Ingredients
Cake:
1 cup rice flour
1/2 cup oat flour
1/3 cup sugar
1/2 tsp baking soda
1/2 tsp sea salt
3/4 cup oat milk
2 eggs
1 tbsp apple cider vinegar
1 tbsp vanilla extract
Streusel:
1/2 cup rice flour
1/2 cup almond flour
1/4 cup brown sugar
2 tbsp maple syrup
1 tsp cinnamon
2 tbsp coconut oil
1/2 tsp salt
Directions
Preheat oven to 350 and line or grease a muffin tin or mini cake holders.
For the Streusel:
1. Sift all of the dry ingredients in a bowl then in the same bowl stir in the wet ingredients using a whisk to make sure there are no big clumps.
For the Cake:
1. Start by sifting all of the dry ingredients in a bowl and set aside.
2. Mix the wet ingredients together and add them to the dry ingredients and combine.
3. When combining make sure that you are not over mixing. Using a spatula to fold the batter together instead of a whisk can help lower the risk of over mixing.
4. Once the batter in combined fill the muffin tins halfway with the batter, add a layer of the streusel then, add another thin layer of batter, top with one more layer of the streusel.
5. Place the coffee cakes in the oven for 25-30 minutes if you where to poke it with a toothpick it should just barely come out clean.
6. Remove cakes from the oven and allow to rest for 10 minutes before serving.
7. Best served with a cup of hot coffee. Keep up to 2 days for best taste.