Gluten Free & Allergy Friendly Classic Cinnamon Coffee Cake

We sweeten up this coffee cake a bit with a dairy free glaze and a maple syrup crumble,
but this cake is also great just on its own!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 1 loaf


1/2 cup granulated sugar
1/2 cup milk of choice
1/2 cup applesauce, unsweetened
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons ground cinnamon
Crumble (optional)
1/4 cup maple syrup
1 teaspoon ground cinnamon
Glaze (optional)
3/4 cup powdered sugar
2 tablespoons milk of choice
1/2 teaspoon rice bran or liquid coconut oil

How To

Preheat your oven to 360° F. Grease a loaf pan with your oil of choice.
For the cake: Combine all ingredients, mixing well.
Pour into prepared loaf pans. If using the coffee cake crumble and glaze, sprinkle the crumble on top of the coffee cake batter, and reserve the glaze. Bake until an inserted knife or skewer comes away clean, 45 - 50 minutes.
Cool completely, then top with the glaze, rewarming it in the microwave if it's gotten too cool to pour. Slice and enjoy!
For the glaze: Combine the oil and milk in a small saucepot, and bring to a boil.
Quickly whisk in the powdered sugar, whisking until all lumps are gone.
Remove from the heat and reserve.
(Note: this can also be done in the microwave, heating in a microwave-safe dish.)
For the crumble: In a small bowl, combine the Hungry Harry's All Purpose Flour Blend with the ground cinnamon. Drizzle in the maple syrup, and stir until you get a pea-size crumble. Sprinkle a good layer of the crumble on top of the coffee cake before baking.  
Note: This recipe works great in any shape - muffins, cake pans, or loaves. Just adjust your baking time to account for the change in size!