Okay dear readers, file this one under Allyson’s favorite recipes.
I have made this coffee cake three times in the past three days (yes, that’s right: one per day) and have regretted not one single moment of it. There is just something about a good cherry-almond combo that makes my heart sinnng! Plus, it’s an easy cake to throw together since it calls for dried cherries, and not those delicious juicy ones with the pesky pits.
And, this coffee cake does not require coffee to make it shine (do any, really?), it stands up quite nicely on its own.
So what are you waiting for? Get in your kitchen and whip up what I consider to be the best coffee cake I have ever made.
Hope you all enjoy this recipe as much as I do… and if you happen to not like it, please don’t hesitate to send me the leftovers! ;) nom nom nom
Cherry Almond Coffee Cake ~ Vegan & Gluten Free
- 1/2 cup dried cherries
- 1/2 cup boiling water
- 1/2 cup almond milk
- 1 tbsp vinegar
- 3/4 cups vegan margarine
- 1 1/2 cups sugar
- 1 1/2 tsp almond extract
- 3 tbsp flaxseed meal mixed with 6 tbsp warm water
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cups sorghum flour
- 1/2 cup finely ground brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup sweet white rice flour (mochiko)
Crumble Topping Ingredients
- 1/3 cup almond meal
- 1/2 cup sorghum flour
- 1/3 cup sugar
- 1/4 cup dried cherries
- 1 tbsp vegan margarine
- 1 cup organic confectioner’s sugar
- 1 1/2 tsp almond extract
- 2 tbsp almond milk
- In small bowl, cover dried cherries with boiling water and let plump while you make the rest of the cake batter.
- Preheat oven to 350 °F.
- Lightly grease and flour an 8″ cake pan… round or square.
- Combine almond milk with vinegar in small bowl and let curdle, about 5 minutes.
- Cream together margarine, sugar and almond extract until fluffy.
- Mix in prepared flaxseed meal until batter is smooth.
- In separate bowl, sift together salt, baking powder, sorghum flour, brown rice flour, tapioca flour and mochiko.
- Gradually incorporate flour mixture to the sugar mixture, adding about a tbsp of curdled milk with each addition.
- Mix vigorously until fluffy.
- Drain cherries from [once] boiling water and fold into cake batter.
- Make crumble topping by placing all ingredients for crumble topping into a bowl (minus dried cherries), and cut with either a pastry blender, two forks, or your fingers. Your mixture should be evenly crumbly. Mix in dried cherries.
- Sprinkle liberally over the coffee cake batter.
- Bake in preheated oven for about 45-50 minutes, or until knife inserted into center comes out clean.
- Let cool completely and drizzle with icing.
- To make icing, simple stir together all icing ingredients (a whisk works great here) until very smooth, ensuring that all lumps are removed.
Cooking time (duration): 45-50 mins
Number of servings (yield): 8
Meal type: breakfast, brunch