This recipe is inspired by my Grammy’s best friend Ruth Sedler’s coffee cake.
Pete was cleaning out our basem*nt and found a bunch of my grandmother’s old recipe cards, and one of them was for Ruth’s famous coffee cake. I have such wonderful memories of this coffee cake as a child, so I was thrilled to be reminded and inspired by her recipe.
This was the closest I have gotten to recreating hers in GF/Vegan format and I am so happy about the result! It is moist, cakey and delicious with the absolutely yummy cinnamon sugar crumble filling and topping!
I decided to bake it all in a bread loaf pan because I like how it can just be sliced up! It’s so good for breakfast and also with a cup of coffee or tea in the afternoon- I think this will become a family favorite!
Coffee Cake Bread (gluten-free and vegan)
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:8
Ingredients
- ½ cup butter flavored shortening or vegan butter
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 1 ½ cup gluten-free baking flour (I used Bob’s Red Mill in the dark red bag)
- 2 ½ teaspoons baking powder
- 1 teaspoon xanthum gum
- ½ teaspoon kosher salt
- ½ cup non-dairy milk (I used refrigerated full-fat oat milk)
- Filling/Topping:
- 1 cup gluten-free baking flour (I used Bob’s Red Mill in the dark red bag)
- 1 cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons butter flavored shortening or vegan butter
Instructions
- Preheat the oven to 350 degrees.
- Prepare a loaf pan by spraying it or brushing it with coconut oil.
- In the bowl of a standing mixer fitted with a paddle attachment, add the butter and the sugar and cream them together. Add the vanilla and beat until well combined.
- Add all of the dry ingredients to the batter and combine well. Pour in the milk and beat until you have a smooth, slightly thick batter.
- Transfer half of the batter to the bottom of the prepared loaf pan. Use a wet small offset spatula to gently spread the batter evenly across the loaf pan.
- For the filling:
- In a small bowl, combine the flour, sugar and salt and then pinch in the shortening until the filling is all crumbly and chunky.
- Sprinkle half of the mixture evenly across the batter, and then transfer the rest of the batter to the top of the filling, and using the same wet small offset spatula, gently spread the batter evenly across the loaf pan.
- Top with the rest of the filling mixture and then place it in the oven. Bake for a full hour and then pull it out and let it cool until you can gently pull it out with a spatula. Slice the loaf and enjoy!
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Categorized: Allergy Free Recipes, Baked Goods, Bread, Breakfast, Dairy Free, Egg Free, Gluten Free, Nut Free, Recipe Index, Soy Free
Tagged: Breakfast, brunch, Cake, coffee cake
This recipe is inspired by my Grammy’s best friend Ruth Sedler’s coffee cake.
Pete was cleaning out our basem*nt and found a bunch of my grandmother’s old recipe cards, and one of them was for Ruth’s famous coffee cake. I have such wonderful memories of this coffee cake as a child, so I was thrilled to be reminded and inspired by her recipe.
This was the closest I have gotten to recreating hers in GF/Vegan format and I am so happy about the result! It is moist, cakey and delicious with the absolutely yummy cinnamon sugar crumble filling and topping!
I decided to bake it all in a bread loaf pan because I like how it can just be sliced up! It’s so good for breakfast and also with a cup of coffee or tea in the afternoon- I think this will become a family favorite!
Coffee Cake Bread (gluten-free and vegan)
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:8
Ingredients
- ½ cup butter flavored shortening or vegan butter
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 1 ½ cup gluten-free baking flour (I used Bob’s Red Mill in the dark red bag)
- 2 ½ teaspoons baking powder
- 1 teaspoon xanthum gum
- ½ teaspoon kosher salt
- ½ cup non-dairy milk (I used refrigerated full-fat oat milk)
- Filling/Topping:
- 1 cup gluten-free baking flour (I used Bob’s Red Mill in the dark red bag)
- 1 cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons butter flavored shortening or vegan butter
Instructions
- Preheat the oven to 350 degrees.
- Prepare a loaf pan by spraying it or brushing it with coconut oil.
- In the bowl of a standing mixer fitted with a paddle attachment, add the butter and the sugar and cream them together. Add the vanilla and beat until well combined.
- Add all of the dry ingredients to the batter and combine well. Pour in the milk and beat until you have a smooth, slightly thick batter.
- Transfer half of the batter to the bottom of the prepared loaf pan. Use a wet small offset spatula to gently spread the batter evenly across the loaf pan.
- For the filling:
- In a small bowl, combine the flour, sugar and salt and then pinch in the shortening until the filling is all crumbly and chunky.
- Sprinkle half of the mixture evenly across the batter, and then transfer the rest of the batter to the top of the filling, and using the same wet small offset spatula, gently spread the batter evenly across the loaf pan.
- Top with the rest of the filling mixture and then place it in the oven. Bake for a full hour and then pull it out and let it cool until you can gently pull it out with a spatula. Slice the loaf and enjoy!
Recipe by Heather Christo (http://heatherchristo.com)
