This moist gluten-free blueberry coffee cake gets its tender crumb from butter and sour cream (or crème fraîche) and earthy flavor from brown sugar, oat, and sorghum flours. A layer of jammy blueberries and addictive salty-sweet almond flour streusel take it over the top.
Readers have successfully made this coffee cake using frozen berries, community-favorite cake recipe has many rave reviews – head to the comments section to read them all!
I have a seriously soft spot for coffee cakes and many strong opinions about them:
- The cake batter should be super moist and fluffy
- The fruit filling should be ample
- The streusel should be salty-sweet, buttery, and crisp
- The cake should be sweet enough to enjoy for dessert, but balanced enough to have with breakfast
- The cake should not *contain* coffee, but rather should be eaten *with* coffee (tea is also an acceptable accompaniment)
One of my most-made TBG recipes to date is this rhubarb streusel coffee cake recipe from many years ago, and it ticks all of these boxes. Since my deep dive into alternative flours, I've tested many gluten-free coffee cakes, including coffee cake muffins in my cookbook featuring poppy seeds, pluots, and buckwheat flour.
But this is my go-to gluten-free coffee cake recipe, especially when blueberries are in season. I hope you'll love it too!
Coffee Cake Love
This gluten-free blueberry coffee cake has it all: an earthy crumb from oat flour and sorghum flour, rich butterscotch notes from brown sugar, a layer of jammy berries, and an addictively salty/sweet/nutty crumb topping.
This super-moist and flavorful cake has had many rave reviews over the years. Here are a few from the comments section:
Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!
So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!
This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top.
This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so.
Sometimes coffee cakes are gilded with a powdered sugar glaze, but here I've topped it with a blueberry version. It's not strictly necessary but it adds a bright punch of fresh berry flavor, contrasting all those warm baked tastes.
This post is especially dedicated to Krista, a reader who has made countless recipes from TBG and Alternative Baker, posting beautiful photos on her social media. She requested a gluten-free berry coffee cake recipe, so here it is!
Ingredients & Substitution Suggestions
Gluten-Free Flours
This gluten-free coffee cake recipe uses a few key gluten-free flours to achieve a tender-crumbed cake with a crispy streusel topping. If you prefer, you can use a gluten-free all-purpose blend such as Bob's Red Mill 1 to 1 in place of some or all of the flours.
- Sorghum flour adds mild flavor and starchy consistency. Can sub by weight millet flour, oat flour, or teff flour.
- Oat flour fluffs up the batter and adds creamy, whole-grain flavor. Can sub by weight teff flour, or for a stronger flavor, buckwheat flour.
- Sweet rice flour adds stickiness and neutral flavor. Can sub by weight any gluten-free all-purpose blend such as Bob's Red Mill 1 to 1 or cassava flour for rice-free.
- Tapioca flour gives the cake a pillow-soft texture. Can sub by weight arrowroot flour.
- Almond flour, used only in the streusel, helps the streusel clump together. Can sub by weight any other nut or seed flour.
Other Ingredients
This recipe is fairly traditional when made with dairy and brown sugar, but I've shared suggestions for how to make it dairy-free, refined sugar-free, and vegan. If you have any questions about substitutions, please ask me in the comments and I'll get right back to you!
- Butter adds richness and moisture. Can sub vegan butter for dairy-free, and decrease the salt if the butter is salty.
- Eggs fluff up the batter. Eggs are tricky to substitute in gluten-free cakes, but you could try 1/2 cup Just Egg; the cake may not firm up as much.
- Brown sugar adds sweetness and keeps the cake moist. Can sub by weight coconut sugar for refined sugar-free.
- Sour cream adds moisture. Can sub by weight creme fraiche, full-fat Greek yogurt, vegan sour cream, or a rich dairy-free coconut yogurt such as Cocojune or Culina for dairy-free.
- Baking powder and baking soda add lift.
- Salt, vanilla, and lemon sharpen the flavors.
- Nutmeg and cinnamon add classic coffee cake spice.
- Blueberries load the coffee cake with berry flavor. Fresh berries work best, but frozen will work too; just extend the baking time by about 15 minutes as needed, and/or try adding an additional 2 tablespoons of flour to the batter to absorb extra moisture. Can use other berries such as blackberries, raspberries, strawberries, or huckleberries.
- Oats and pecans in the streusel add crunch and earthy flavor.
How to Make Gluten-Free Blueberry Coffee Cake
This recipe takes about 30 minutes of active time to put together, and another 55 minutes or so to bake. It makes a 9-inch cake, or 8-10 servings.
Gluten-Free Streusel Topping with Almond Flour
Salty, sweet, buttery, and crispy. This gluten-free streusel topping really takes this coffee cake over the top. A blend of flours helps the streusel hold together in clumpy clusters. A whiff of cinnamon and nutmeg add complexity and coziness. And oats and pecans add heft and a little crunch. It's so addictive!
Feel free to use this streusel to top other baked goods like gluten-free muffins and quickbreads. Or make similar toppings using my crisp and crumble recipes.
Gluten-Free Sour Cream Coffee Cake...
This cake base is adapted from one of my favorite ever cake recipes – a brown sugar peach upside-down cake that I developed for GFF Magazine a couple of summers ago. The buttery batter whips up light and fluffy and it stands up well to juicy fruit.
I tested this recipe with both sour cream and whole milk Greek yogurt, and the sour cream wins hands down. It makes the cake meltingly tender and richly flavorful. The Greek yogurt works fine too if that's what you have on hand, but it just feels like something's missing. So I recommend splurging on sour cream or crème fraîche here if you can – it's well worth the extra purchase.
...Or Gluten-Free Dairy-Free Blueberry Coffee Cake
For a dairy-free & gluten-free blueberry coffee cake, use vegan butter in place of the regular butter and vegan sour cream. Or try a rich coconut yogurt – Cocojune and Culina coconut yogurts are especially rich and similar in fat content to sour cream.
Blueberry Coffee Cake with Frozen Berries
No fresh blueberries? Make this gluten-free blueberry cake any time of the year by using frozen berries. Just increase the bake time by 10 - 20 minutes or until it passes the toothpick test.
Any Fruit Gluten-Free Coffee Cake
I've tested this recipe with rhubarb as per my original wheaty recipe and it's delicious – variation included below! Or you could try swapping in any berry or other soft fruit you like. Blackberries or raspberries would be equally delicious here. Or if you're fortunate enough to come across huckleberries, used them to make the most divine huckleberry coffee cake.
Gluten-Free Blueberry Coffee Cake Muffins
Want your coffee cake in portable, individual form? Fold the berries into the batter, divide among muffin cups, top with streusel, and adjust the baking time as needed. Use a toothpick to test for doneness.
Healthy Blueberry Coffee Cake for a Crowd
This coffee cake recipe tastes rich and decadent with a healthy twist from whole-grain flours and less sugar than most.
I had a lot of coffee cake in my kitchen after testing this recipe several times. So I brought some to my Latin dance class to share with my fellow dancers. Eyebrows were raised, sighs and groans of contentment were uttered, fingers were licked. One taste tester asked skeptically, "THIS is gluten-free?" And then with suspicion, "what flours did you use?" Granted, these folks will eat just about anything after an hour and a half of sweaty salsa, mambo, and cha cha. But I still deemed it a success.
I'm looking forward to making this gluten-free coffee cake recipe with different fruit throughout the seasons. I hope it becomes as beloved in your kitchen as it is in mine. If you give the recipe a whirl, leave a note along with a star rating below!
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free blueberry coffee cake, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten Free Blueberry Coffee Cake with Pecan Streusel
Print Recipe Pin RecipeIngredients
Streusel Topping:
- ⅓ cup (35 g) almond flour
- ⅓ cup (35 g) coarsely chopped or broken pecans
- ¼ cup (25 g) old fashioned rolled oats
- ¼ cup (25 g) oat flour
- 1 tablespoon (7 g) tapioca flour
- ⅓ cup (70 g) packed light brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- 4 tablespoons melted unsalted butter
Cake:
- 8 tablespoons (115 g) unsalted butter, softened, plus 1 teaspoon for the pan
- ¾ cup (150 g) organic light brown sugar (or coconut sugar by weight)
- 2 large eggs, at room temperature
- ½ cup (80 g) sweet white rice flour (or GF AP flour)
- ½ cup (65 g) sorghum flour (millet and ivory teff flour can be substituted)
- ½ cup (55 g) GF oat flour
- 2 tablespoons (14 g) tapioca flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (115 g) sour cream, crème fraiche, or Greek yogurt, plus extra for serving if desired
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups (300 g) fresh or frozen blueberries, plus a few extras for the top
- zest of half a large lemon
- Powdered sugar, for dusting (optional)
- 1 recipe Blueberry Glaze, for drizzling (optional)
Instructions
Make the streusel:
- In a medium bowl, stir together the almond flour, pecans, oats, oat flour, tapioca flour, sugar, salt, cinnamon, and nutmeg. Stir in the butter until large clumps form. Set aside.
Make the cake:
- Position a rack in the center of the oven and preheat to 350º.
- Rub a 9-inch round cake pan or springform pan with butter and line the bottom and sides with a piece of parchment paper.
- In the bowl of a stand mixer fitted with the paddle (or a bowl with a wooden spoocream the butter and sugar together on medium speed until light and fluffy, 3 - 4 minutes, scraping down the sides of the bowl once or twice.
- Add the eggs one at a time, beating until combined after each addition. The mixture may look broken.
- Meanwhile, sift the sweet rice, sorghum, oat, and tapioca flours into a medium bowl along with the baking powder, baking soda, and salt into a medium bowl.
- Stir together the sour cream and vanilla.
- With the mixer on low, add half of the flour mixture, mixing until combined. Add the sour cream mixture, beating until combined. Add the remaining flour mixture and beat until combined, then increase the mixer to medium speed and beat until the batter is light and fluffy, 20 seconds longer. (Wheat based batters shouldn’t be beaten vigorously, but here it helps aerate the gluten free batter.) Give the batter a final fold with a rubber spatula to make sure it is homogenous, scraping down the sides and bottom of the bowl and beater.
- Spread a little more than half the batter in the bottom of the pan. Sprinkle the berries evenly over the batter in a single layer. Sprinkle the lemon zest over the berries. Dollop the remaining batter over the berries and spread to cover. Sprinkle the streusel over the cake, squeezing it into almond sized clumps if necessary. Tuck a few extra blueberries into the streusel.
- Bake the coffee cake for 45-55 minutes until it is golden brown and a toothpick inserted near the center comes out clean or with a few crumbs. Let cool completely or until just warm.
- Remove the cake from the pan and cut it into wedges. Dust with powdered sugar and serve slices with a drizzle of blueberry glaze.
- The coffee cake is best the day it's baked when the streusel is crisp, but leftovers keep well for up to 3 days in the refrigerator.
jacquie says
looks fantastic but i'm vegan. Any possibility for a vegan version? thanks.
Alanna says
You could try using vegan butter, and rich coconut yogurt such as Coyo in place of sour cream. Eggs are harder to replace but you might try 6 tablespoons aquafaba in place of the eggs. I'd recommend testing a half batch first to see if it needs tweaking. Please let me know if you experiment!
Lena says
I enjoyed this cake very much! I used frozen blueberries and would try to use fresh next time as the center of the cake was not entirely cooked even after leaving it in a bit longer. I am also planning on making the peach cake you mentioned, not sure how I missed that recipe :) I appreciate your wonderful recipes and photography...thanks so much Alanna.
Alanna says
Aw thank you for trying this recipe and for the sweet words. Another reader tried making this with frozen berries and said it took an additional 15 minutes to bake, so I'll update the recipe with that info. :)
Kit says
my personal favorite substitutes for eggs and butter include applesauce, pumpkin, and banana. I think that one egg usually is equivalent to roughly a quarter cup though I'd check the ratio since I am ver much an eyeball baker. Applesauce would be the most neutral flavor but pumpkin/banana could be good depending on your taste. You can also sub out the sour cream for any of them since it's just moisture, but a vegan yogurt works well also. For the crumb topping though you may just need vegan butter, I don't know a substitute for that
Alanna says
Thank you so much for the tips Kit!
Charlie says
Awesome! Thanks for the information.
Manon says
Another great recipe!!! Made this cake for my husband who loves coffee cakes - it was a hit!!! My young son, who doesn’t even like blueberries gobbled it up. Made the optional glaze, very pretty, but the cake is delicious as is. I found that I needed to bake my cake an extra 15 minutes because I used frozen blueberries. Still came out perfectly moist! So yummy!
Alanna says
Wonderful, thanks for sharing! I'll update the recipe with that information. I'm so glad the cake was a hit with the family! :)
Kim McAlear says
This recipe is spot on and so delicious! I made it in muffin form and everyone raved. I don't know that I would have know they were gluten free...
Alanna says
Aw that's wonderful to hear! So glad they were a hit! Thanks a bunch for the note and rating. :)
Holly B says
Are there any possible substitutions for the sweet rice flour? I assume it's very light so whole wheat and most others would be too heavy? Would you mind sharing which brand you use? Its a flour I've never worked with
Alanna says
Sweet rice flour is very sticky which is why I use it in GF baking. You can find it at Asian markets, and Bob's Red Mill also makes it, which you can order online. You can also substitute an all purpose flour (wheat if you eat it, or GF). My favorite is Bob's Red Mill 1 to 1, which is based on sweet rice flour. Please let me know what you try!
Whitney says
Your photography is always my favorite. Wowza! These photos were stunning beyond belief.
Alanna says
That's very kind of you! <3
Cindy says
Amazing recipe! Reminds me of all I used to love about coffee cake--slightly sweet, moist cake with bursting blueberries and oh, that cinnamon-pecan streusel! My finished product looked just like the photos which always makes me happy. I didn't have quite enough gluten-free oat flour, so I ground up some gluten-free rolled oats in the food processor. It worked fine, but the ground oats definitely have a coarser texture than the flour. All of your recipes are truly special and always bring out those magic words: "you would never know it's gluten free!" This one is definitely on repeat!
Alanna says
I'm so glad you loved the recipe! Thanks very much for the sweet words - this truly made my day. <333
SJ says
I made this recipe twice, both times using adzuki beans instead of blueberries (my mother and my aunties love adzuki beans). I made a streusel following the poppyseed streusel recipe in AB but swapping out the poppyseed and using white/black sesame seeds. The first time I made them as cupcakes but didn't see the note to fold them into the batter so the cupcakes fell apart (but were delicious, even after being mailed from PDX to SF). The second time, I made it as a coffee cake. It was given the thumbs up by all non GF tasters in cupcake and coffee cake form!
Alanna says
Oh wow, what an interesting swap. I love red bean desserts so that sounds delicious. So glad they were a hit and survived their travels too!
Kristen Kemp says
Hello! Is there a way to make this with gluten so I don't have to purchase the gluten free flours? Are ratios the same? Thank you!
Alanna says
I think that should work! If you use the same weight of the flour in grams, that will give you a leg up. Please let me know how it works!
Shannon Joyner says
Oh. My. Goodness. Made this lovely coffee cake this morning with frozen blackberries instead of blueberries (it took about an hour to cook with the frozen berries). Sooooo good. Not too sweet, lovely tender moist crumb, delectable, gently spiced flavor. No gritty, heavy or overly stretchy textures that some gluten free baked goods can have. Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!
Alanna says
Aw this makes me so happy!! Glad you loved the recipe and that it worked well with frozen blackberries. Now craving that big time! Thanks so much for the note!
Katrine Paradis says
Hello,
With all your baking experience, what do you use in cakes to replace the eggs that will still give a nice and airy texture? I need to bake a vegan cake like your blueberry crumble cake.
Thank you and I just love your website and books!
Katrine
Alanna says
Hi Katrine,
Eggs are a tricky one in GF baking, but I have an egg-free reader who has good success with a blend of applesauce and sour cream in cakes like these. I wonder if a blend of apple sauce and vegan yogurt would work for a vegan option? You can also experiment with Just Egg if you can get your hands on some. I always start with a half batch when I'm experimenting in case I'm not happy with the results. Please let me know what you try! :)
-Alanna
Katy Ionis says
This was such a hit last night served as a dinner dessert. People were having seconds and thirds! I cut the sugar to my preference (used about 110g in the cake, and 35g in the streusel), used millet flour in place of sorghum, as suggested, and did not top with a glaze. As some folks mentioned it took longer to bake than written using frozen blueberries, 10-15 minutes extra I just kept checking every 5 minutes. It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top, sweet enough for all of us - some had it with a scoop of ice cream. Lovely recipe and I will definitely be making it again. Thank you!
Alanna says
I'm so glad this was a hit and that lowering the sugar worked well! Thanks so much for sharing your thoughts here!
Trish says
This may be repetitious, but I love your recipes! One of the best things about being home is making one of yours - I’ve made four since this all began! This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so. It was a really excellent place to use some surplus blueberries I had in the freezer. Worth every moment to make it!
Alanna says
Awwww thank you so much for the sweet words! I'm so glad you're enjoying baking these recipes and that the cake was a hit! One of my favorites too. Now I'm craving cake for dinner!
Amy says
Can I make this a day ahead?
Alanna says
Yes, it will still be delish the second day.
PC says
I made this with brown rice flour instead of sweet white rice, 125g instead of 150g of brown sugar (only because I ran out), and bob's 1 to 1 flour instead of sorghum. It all came out incredible - thank you for this recipe!
Alanna says
That's fantastic! I'm so glad those substitutions worked well. Thanks so much for the note!
Trish says
I have now tried the rhubarb version of this recipe and highly recommend it. It is so moist and flavorful. You won’t be sorry you tried it!
Alanna says
Awww thank you so much for trying the rhubarb version Trish - I'm *so* glad you loved it!
Alene says
Hi! I finally have rhubarb! So exciting. Can I take out the 1/2 cup of rice flour? There are several things in the recipe to replace it with, so I wouldn't dare try. What would you suggest? I'm on a cake binge. Thank you.
Alanna Taylor-Tobin says
Fun! Yes, I'd probably try either swapping in cassava flour, or upping the oat and sorghum flour by 60 g total, and adding 20 g more tapioca flour. Please let me know if you try it!
Sharon Ripps says
How well do you think this will freeze?
Alanna Taylor-Tobin says
I haven't tested it, but I think this will freeze beautifully!
Vanessa says
So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe! I followed it as written and I didn’t do the glaze this time, but may try it next time. This is going to be a favorite in the house! I used frozen blueberries I had in the freezer from summer and cooked it about 20 min longer or so than with fresh. Just keep checking it. I’d love to try cranberry for Christmas instead of the blueberry, and just make sure it’s not too tart. Thank you for this amazing recipe!
Alanna Taylor-Tobin says
Yaaaayyyyy that makes me so happy! I'm so glad you like it, it's a favorite of mine too. Please let me know if you try it with cranberries! I might give them a rough chop and toss them with a couple tablespoons of sugar?
Dorota says
Do you think it will work with cranberries?
Alanna Taylor-Tobin says
Yes, I love that idea! Since cranberries are more sour than blueberries, I would try maybe cutting them in half / rough chop and tossing them with 2 tablespoons sugar. I think they'll be more dry than blueberries so you might not need to worry about extra liquid from the additional sugar. Please let me know if you try it!
Dorota says
Thanks Alanna!
Emilye says
I attempted a vegan version by using applesauce and soy yogurt. My soy yogurt was on the thin side though, and I used fresh, overripe mangoes for the fruit. I think the mango was too juicy and heavy because the middle was layer was wet and soggy. Still delicious though! Texture was more like custard-pudding, so I decided to call it a mango crumble custard cake 😆 everyone who tried it said it was too sweet but really good! Next time I will decrease the amount of sugar even more (I did already reduce to 100g) and use a fruit that isn’t too juicy (maybe apples or pears?)
Alanna Taylor-Tobin says
Hi Emiliye, I'm glad the cake was a hit despite being texturally challenged! Mango custard crumble cake sounds delicious to me haha. It makes sense that the cake would be sweeter made with applesauce, and it sounds like the ripe mango added some extra sweetness too. Good call reducing the sugar! Reducing it even more will probably help the batter be thicker and cook through better. You can also try reducing the amount of yogurt if the one you're using is more liquidy than sour cream, or adding more flour. Please let me know if you make it again!
Emilye says
Thank you, Alanna, for all the tips! Will definitely report back if I make another version :) love your recipes, please create more vegan ones!
livinglife_glutenfree says
This is the best coffee cake I've ever had! I made the rhubarb version and it was so light, not too sweet (spot on). The best part is the streusel, it adds so much texture! Passed on the glaze, not for my family and honestly doesn't even need it the cake itself is so moist. Going to be jumping into more of these recipes now!
Alanna Taylor-Tobin says
I'm so glad you love the coffee cake! The streusel is totally my favorite part too. Please let me know if you try other recipes or if you have any questions about any of them!
-A
Galan says
This is the best coffee cake I have tasted as the variety of gluten free flours added unique flavors which regular gluten-free flour lacks (I tasted the batter and it was amazing!). I made the rhubarb version, reduced the sugar in the cake batter to 105g, substituted 50% butter in the cake batter with non-sweetened apple sauce, used teff flour instead of oat flour, left everything else as stated in the recipe. The cake was plenty sweet because of the streusel topping, very delicious. Can’t wait to try the blueberry version as I love blueberry anything. Thank you very much for the recipe and the substitution ideas!
Alanna Taylor-Tobin says
Hi Galan,
I'm overjoyed to hear that you like the coffee cake and that it worked well with those substitutions – it sounds sublime! Thanks for sharing your version here. Bojon appétit!
-Alanna
Marianna says
Wonderful, wonderful, Alanna! If I could put 6 or 10 stars here, I would. Along with your Olive oil cake with lemon and almond flour, this is now one of my favorites. And I'll definitely try it with rhubarb and raspberries. Strawberries will work too?
Probably it is your years of experience, but I can never fit even close into preparation time you mention. It took me 1 hour 50 min to assemble the pie. Though it was worth it. I loved it. And all my friends, who tasted it, said it was delicious.
Here are the changes I made - just because of my preferences.
I cut salt in half both in streusel and in the pie, skipped nuts, replaced oats with same amount of oat flour, 1/2 cup sugar in the base instead of 3/4, cardamom instead of cinnamon. The rest - followed exactly.
Thanks again!
Alanna Taylor-Tobin says
Hi Marianna!
A belated thank you for this sweet note! I'm so glad the recipe was a hit and that those subs worked well.
I do think strawberries would work, they are just a little more watery than the other berries, so may want to add a few tablespoons more flour if need be. I'm a cardamom fan and I can imagine how lovely it must taste here!
Ah yes the recipe time is always a bit of a guess! I like to take my time in the kitchen too :)
xo,
A
Marianna Kokoreva says
Oh, Alanna, I am glad you were not offended. Thinking "so many changes, it is a different cake" Because it was not :).
Alanna Taylor-Tobin says
Aw not at all – I love when people make the recipes their own!
Sabrina says
I know this coffee cake is good the next day, but do you think this could be reheated? If so, what would the best way be to do it? I want to take it to a Christmas brunch, but I'll be travelling for two days to get there, and I'd like to refresh it if possible... Thank you for your fantastic recipes, they make it fun to eat gluten free!!
Alanna Taylor-Tobin says
Aw thank you for saying such nice things! I'm so glad you're enjoying the recipes.
For the coffeecake, I would try putting it in a 325 or 350ºF oven for maybe 10-15 minutes until it's heated through. Of course keep an eye on it to make sure it doesn't get too brown on top.
Please let me know how it goes, and happy holidays!
Jenny Cheng says
Amazing recipe again!!! I've tried over 10 recipes of yours and some from your book as well. Completely fallen in love with your recipes as your instructions are spot on and my baking actually turns out like yours on the picture!!! Your recipes make my baking go up a notch (From mom&pop level to gourmet!)
I actually sub the sour cream with MAYO! (a local very natural brand of mayo). I am trying to reduce the dairy intake but your recipes are so good that i don't always sub the butter. Oh and I only put 60g of sugar for the cake and 30g for the streusel (perfect for me and hubby). You can't even tell there is mayo in there! super moist indeed! perhaps too moist or oily? well, there is no such a thing as too moist but maybe i can reduce the butter next time due to the mayo :)
Alanna Taylor-Tobin says
Awwww I love to hear that! I'm so glad you're enjoying my recipes.
That's so clever to use mayo instead of sour cream, I love it! And I'm glad it works well with less sugar too.
If you want it a little less rich, you could try swapping out a few tablespoons of the butter for an equal amount of plant milk. I've also found that rich coconut yogurt stands in well for sour cream in most recipes. And if it's available to you, Kite Hill makes a very good DF sour cream. I just started using it and I'm a fan!
Happy baking to you, and thanks so much for the note!
xo,
A
Jenny Cheng says
Thanks Anna for the reply and the suggestions. Yes I will definitely try reducing the butter (as honestly, I am dairy intolerant but i can tolerate a bit of butter, that's why the mayo) with your suggestion. Oh and I forgot to mention I tried your recipe with sorghum flour (1st time!).
If i can find Kite Hill I will definitely give it a try! But I live far out in the backcountry of Montreal, Quebec and out here... our options in grocery are very limited, even good coconut milk/cream is hard to find haha. But when there's a will, there's a way. I've always said, healthy eating doesn't mean you have to skip the good baking! Thank you for testing with the diff flours, so we can reap the benefits of it.
p.s. my favorite so far from your book is the madeleine! I completely skipped the glaze and dip the whole thing in the pressed orange juice. Just as yummy :)
Merci merci merci!
Alanna Taylor-Tobin says
Ah I completely understand not having easy access to those less-common ingredients. The mayo sub is such a brilliant solution!
And I'm so glad you love the madeleines in Alternative Baker. So clever to dip them straight into orange juice, yum!!
Keep me posted on how the coffee cake experiments go. Happy baking to you!