I have several friends who can’t have gluten so I thought it would be fun to try a gluten-free coffee cake. As you can imagine, there were no shortage of recipes online, but I chose this one because it looked easy and I wanted to do a half recipe and this seemed easy to do.

Not to sound like a broken record, but this isn’t difficult to throw together. I’ll spare everyone from reading what is basically me walking you through my process; just follow the recipe. I used Measure for Measure gluten-free flour by King Arthur and then unsweetened almond milk since I had some on hand. If you want to make this dairy-free as well I imagine you can use vegan butter and dairy-free sour cream, but I just used real butter and regular sour cream.

I might have gotten a little too carried away marbling the cake and filling layer but at least I didn’t forget it this time! Instead of doing an 8 inch cake pan I used a 6 inch and baked this for 30 minutes. I thought this ended up tasting really good and it was easy to half so it’s perfect if you are only making this for 2-3 people (depending on how big you cut your cake!).

Recipe Used: Food Faith Fitness