I’m not very good at sleeping in. But, when I do (even if it’s just a little), something about a lazy Saturday screams “MAKE BREAKFAST A GOOD ONE” to me. So, when I woke up a little slower than usual this morning, I decided such a breakfast was a necessity. No typical bowls of yogurt and fruit, or appearance of Green Monsters allowed.
I wanted something different than what I have every day, and that meant certain items, like orange juice, fancy glasses and, naturally, a dessert coffee cake were in order.
Dan ran to the store to get a few of the items we needed while I got to work on this:
I heart coffee cake, but it’s one of those baked items that I just never seem to take the time to make. When it comes to baking, I feel like I am more thinking of sweets of the cookie and cupcake sort, rather than ones intended for breakfast.
The best thing about coffee cake? It’s a dessert disguised as a breakfast food! Slap the word “coffee” in it and all of a sudden we’re thinking it’s A-OK to pop a few slices with a glass of OJ or while we’re sipping some tea.
I looked around for a few recipes that I might be able to make gluten-free, and happened across this one at AllRecipes.com. It was already vegan which was a plus, and it seemed simple enough for me to make gluten-free swaps, so I got to work.
While I was converting and measuring, Dan came back to the store with the last of our breakfast necessities, and I noticed he had one hand behind his back and was grinning at me.
Most girls would think, “Flowers!” But anyone who knows me can tell ya I would instead be guessing things of the less traditional sort were hiding behind his back:
1. ” A gluten-free glazed doughnut?”
2. “A book?”
3. “Something chocolate?”
After three guesses, Dan rolled his eyes and revealed his surprise:
Melon! I adore melon! And this one was especially “romantic” because it’s called a Honey Kiss melon. Who would of thought melon could be so love dovey?
I’ve never tried this type of melon before, but I would say it is like a hybrid of honeydew and cantaloupe — a little crisp and sweet without being overwhelming. Delicious!
OK, so back to the coffee cake. Here is the recipe I came up with:
Cinnamon Coffee Cake with Raspberries and Walnuts (adapted from this recipe)
- 128 grams of Corn-Free, Gluten-Free Baking Flour Mix (about 1 cup)
- 41 grams sorghum flour (about 1/4 cup)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup vegan sugar
- 2 Tablespoons of ground flaxseed mixed + 6 Tablespoons warm water
- 1 cup plain vegan yogurt
- 1/2 teaspoon gluten-free vanilla extract
- 1/4 cup fresh raspberries, partially mashed (optional)
- 1/4 cup chopped walnuts (optional)
- 5 Tablespoons vegan sugar
- 2 tablespoons vegan butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
NOTES: I used Bob’s Red Mill Sorghum Flour, Florida Crystals Organic Cane Sugar, Whole Soy & Company Plain Yogurt (read their gluten-free policy), Simply Organic Pure Vanilla Extract and Earth Balance Soy-Free Naturally Buttery Spread. (Note: The recipe is not soy-free; this is the vegan butter I had on hand.) You can also substitute 1 cup gluten-free, vegan sour cream, like Vegan Gourmet Sour Cream Alternative, for the yogurt.
- Preheat oven to 325 degrees F. Grease a 10- to 12-inch bundt pan or 9×9 inch baking pan by brushing with safflower or canola oil.
- In a large mixing bowl sift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the flaxseed meal and water, and allow it to sit for 2-3 minutes before mixing in the yogurt and vanilla.
- Pour the flaxseed mixture into the flour mixture and beat until smooth. Spread 1/2 of the batter into the baking pan. “Sprinkle” with raspberries (optional) and walnuts (optional).
- In a small bowl, combine the 5 tablespoons sugar, vegan butter and cinnamon. Mix and mash with a fork until mixture is well combined. Sprinkle topping on top of raspberries and walnuts. Pour remaining batter on top.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 – 15 minutes before serving. (If using a bundt pan, you may need to loosen edges with a butter knife before turning it out onto a platter or plate.)
As I mentioned above, feel free to make the coffee cake without the raspberries and walnuts, or to experiment with different combinations. Strawberries and macadamia nuts? Chocolate chips and pecans? The options are endless (and yummy)!
A note about this cake if you are using a bundt pan: Do not expect a fully grown bundt cake. As you’ll notice with my cake, he’s not as tall as his other bundt cousins. It’s OK, and he still looks handsome. Remember to reassure your bundt and tell him it’s what’s on the inside that counts.
One last thing about the bundt cake — don’t get impatient about flipping it out of the pan! Definitely give the cake about 15 minutes to cool before making the flip or you’ll end up with a hole (or worse) like this impatiently hungry girl did:
When it is cooled, place a plate or platter over the cake and, holding the sides of the plate and pan together, flip the cake out of the pan. You may need to first loosen the edges of the cake with a butter knife.
While the cake was baking, we got started with eating: Orange juice, Honey Kiss melon, coffee (Dan), tea (me) and cheesy eggs with a side of toast (gluten-free for me).
It was a wonderfully relaxing morning!
Happy Saturday! Hope it’s a good one.