Naturally gluten free coffee cake made with whole grain oat flour. Perfectly sweet with a cinnamon crumble topping. This real food treat is the perfect addition to a weekend breakfast.
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Our home is not lacking in projects. I often wonder if we will ever get everything on our to-do list completed. There’s no lack of things to do, and finding the time to make a dent in that list can be hard. We have definitely moved right on in to Spring, which I am thrilled about. With that obviously comes warmer weather, and therefore more to be done outside. We wanted to take advantage of the long weekend to get our back entry painted. I mean, we have only been trying to agree on a paint color for almost two years. Six paint samples later, and we had a winner.
Before this past Easter weekend, I couldn’t tell you the last time I had coffee cake. It was probably at Starbucks over 10 years ago. When I woke up on the morning of Good Friday, it felt like the perfect treat to have with breakfast. We needed something fun to start the morning off before a busy weekend, and this coffee cake was the best addition.
We served this with a veggie and egg scramble for a balanced meal.
Baking With Oat Flour
Oat flour is my go-to when it comes to baking. It’s an affordable, whole grain flour that is naturally gluten free. If celiac, it’s important to make sure you purchase certified gluten free oats. While oats are naturally gluten free, they are often processed in the same facilities as gluten containing grains, so cross contamination is likely. I also find it bakes most similarly to wheat flour. Many gluten free flour blends contain a lengthy ingredient list, and often contain added gums. I love the simplicity of using just oat flour.
How To Make Oat Flour At Home
The best part of using oat flour in baking is that you can easily make it yourself. As long as you are stocked with rolled oats, you can have it ready to go in just a few minutes. Whenever I have the urge to bake, I just have to blend up some flour. Just add rolled oats to the blender, and blend on medium speed until a fine, powdery flour is formed. No grain mill necessary.
Typically, 2 cups of rolled oats blended will result in 1 1/2 cups oat flour.
Tools You May Need
Lodge 6.5″ Cast Iron Skillet (to melt butter)
How To Make Cinnamon Oat Flour Coffee Cake
Preheat oven to 350 F. Line a 8×8 square baking dish with parchment paper.
In a large mixing bowl, whisk together milk and apple cider vinegar. Set aside for a few minutes. Add vanilla, egg and sugar and whisk again.
Mix in oat flour, baking powder, salt, and cinnamon.
Melt butter in a small cast iron skillet. In a small bowl whisk together oat flour, coconut sugar, and cinnamon. Stir in melted butter.
Pour coffee cake batter into the parchment lined baking dish. Crumble the topping over the coffee cake batter.
Bake for 35-40 minutes until cooked through.
Set aside for at least 30 minutes before slicing. Enjoy!
Substitutions In Gluten Free Coffee Cake
- Cane sugar in the batter of the coffee cake can be substituted for honey.
- Any milk will work. I use raw milk, but any non-dairy milk will work.
- Omit the vinegar and use buttermilk in place of the milk.
- Melted coconut oil can be used in place of the butter.
- 1 cup milk of choice
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 egg
- 3/4 cup organic cane sugar
- 2 cups oat flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 tbsp ground cinnamon
- 1/2 cup oat flour
- 1/3 cup coconut or panela sugar
- 1/4 cup butter, melted
- 1 tbsp ground cinnamon
- Preheat the oven to 350 F. Line an 8x8 baking dish with parchment paper.
- In a large bowl, whisk together milk and apple cider vinegar. Let sit for a few minutes.
- Whisk the vanilla extract, egg, and sugar into the milk mixture.
- Add the oat flour, baking powder, sea salt, and cinnamon. Mix well.
- Pour the batter into the parchment lined baking dish.
- In a small bowl, stir together the oat flour, coconut sugar, and cinnamon. Stir in the melted butter.
- Crumble the topping over the gluten free coffee cake batter.
- Bake for 35-40 minutes until fully set. Allow to cool for 30 minutes before slicing.