Gluten-free Dairy-free Raspberry Coffee Cake

Gluten-free Dairy-free Raspberry Coffee Cake

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

This cake has got to be about the moistest gluten-free dairy-free cake I have ever tasted, perfect for breakfast in the morning with your hot coffee.

Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 55 minutes
Ingredients

• 3/4 cup Sugar
• 1/4 cup Shortening (earth balance)
• 1 whole egg
• 1/2 cup So Unsweetened Coconut Milk
• 1 teaspoon Vanilla
• 2 teaspoons Baking Powder
• 1/2 teaspoon salt
• 1 1/2 cups Gluten-free Flour (Jules)
• 1/2 cup Brown Sugar
• 2 Tablespoons Gluten-free Flour (Jules)
• 2 Tablespoons Dairy-free Butter Melted (earth balance)
• 12 ounces Fresh Raspberries

Cooking Directions

1. Preheat oven to 350 degrees. I DOUBLED THIS RECIPE AND USED A 9X13 PAN, if you double this recipe double all ingredients EXCEPT THE BUTTER FOR THE TOPPING. Blend shortening, eggs, sugar until light and fluffy, add vanilla, salt, baking powder, coconut milk, and flour. Grease your pan of choice and add HALF of the batter at this time. In a separate bowl combine brown sugar, gf flour, melted butter, stir with a fork and crumbly. Place a little under half of streusel topping on top of batter, place fresh raspberries on top of streusel topping, cover with remaining batter and the rest of streusel topping. Bake for 35-45 minutes or until tooth pick comes out clean.