Worlds BEST Cherry Coffee Cake. (Gluten/Grain/Dairy Free)

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So remember that one time when I made that scrumptious Coffee Cake, and then I made an even more scrumptious version including decadent swirls of caramel. Well, guess what, I out did myself today in the kitchen. I used the coffee cake you all know and love so very much, except this time I included nuggets of juicy cherries. You will die!!!

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Grain Free Cherry Coffee Cake.

Ingredients

    Cherry Filling
  • 2 1/2 Cups Frozen Cherries
  • 2 1/2 TBSP Water
  • 1/3 Cup Organic Cane Sugar
  • 1 TBSP Starch (Potato, Tapioca or Arrowroot)
  • Pinch of salt
  • Coffee Cake
  • 2 Cups Packed Blanched Almond Flour
  • 3/4 Cup Potato Starch
  • 3/4 Cup Organic Cane Sugar (see substitution notes below)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/3 Cup Melted Coconut Oil
  • 2 Large Eggs
  • 1 TBSP Vanilla Extract
  • 1/4 cup Milk (dairy or nondairy) or Water
  • 1 tsp Lemon Juice

Instructions

  1. Preheat oven to 350 degrees.
  2. In a saucepan over medium heat, add frozen cherries, water, sugar, starch and salt.
  3. Heat until mixture begins to thicken, (about 5 minutes).
  4. In a bowl mix together the dry ingredients for the coffee cake once mixed through add in the melted coconut oil, eggs, vanilla extract, milk and lemon juice.
  5. Line a 7 x 7 (or 8 x 9) baking pan with parchment paper and add the coffee cake batter, reserving about 1/2 cup.
  6. Pour in cherry filling, and pat down with a spatula.
  7. Add remaining dough on top of cherry filling.
  8. Place in oven for 45-50 minutes.

Notes

To make the coffee cake Sugar Free use xyiltol or the truvia baking blend! Any other granulated sugar of choice can also be used (such as coconut palm sugar to make the coffee cake Paleo.) Just be aware that if you use a sugar that is not white, the cake will become a darker color.

http://brittanyangell.com/gluten-grain-free-cherry-coffee-cake/


Brittany Angell

17 comments | Leave your own

  1. Correen

    What about the icing? And if you have an egg allergy, what's your suggestion for the best egg substitute?

  2. Shirley LeBoeuf

    Thank you for all your wonderful recipes, truly appreciated..

  3. Joyce Hammer

    This is going to be my Christmas breakfast treat! Would it taste just as good with frozen blueberries?

  4. Candra

    What is drizzled on top? Looks delicious!

  5. Maresa

    Just wondering, how do you make the glaze to put on top? And yeah I do use xylitol and sometimes especially with a glaze or frosting you can't use the same recipe cup for cup in frosting it gets too hard,
    Thanks

  6. Lisa Magel

    Can one substitute the 3/4 cup potato starch for another? For those allergic to Nightshades??? Would love an answer as I would also love to try this with Blueberries for Christmas morning - Cherries also Nightshades....Unfortunately!! Happy Holidays

    1. Cindy

      my husband is also unable to have nightshades, but only Ground Cherries are nightshades, "regular" cherries, like Bing, are not :)

    2. Jamison Beemer

      I think you could try arrowroot starch... I swap potoato starch out with this sometimes and it seems to work great. :)

  7. Kim

    This is simply delicious! I substituted butter for the coconut oil and it turned out great. I didn't add the icing. No need for the extra calories. :)

  8. Jamison Beemer

    OMG. This was amazing. Honest.

  9. Judith

    350 F? So around 176 C right?

  10. Lee Cuppett

    This was crazy good! Took it to work and my co workers inhaled it. Told them it was a gluten free dish and they were utterly amazed. Now they want more!!
    Thanks for sharing this amazing recipe.

  11. Heidi

    I think you could use tapioca instead of the potato starch also.

  12. Lisa Rain

    Delicious!!!!

  13. Bobbie Harbicht

    I just made this noticed after I pulled it out of the oven that I didn't put the coconut oil in, it was sitting there on the counter whoops! still delicious no cherries available I used blueberries and the zest of my lemon and I really don't want to share with anyone its that good! thank you Brittany :)

  14. karen grace

    This was so delicious! I think I will try to make muffins with this recipe. Thank you Brittney.

  15. Brandy Brong

    Had fresh raspberries I needed to use up and was crunched for time. So I made it in my muffin tin with raspberry filling. It. Was. Amazing. You are so good at what you do!

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