This gluten free cranberry streusel cake is perfect for a sweet breakfast or even dessert, and is sure to wow even the non-gluten free folks out there.
I honestly love getting to prove over and over again that health conscious and gluten free baking can in fact taste absolutely delicious. It's almost become a game of mine to bring items I've been testing to family parties or group functions and watch as non-gluten free eaters devour my items, always to be shocked when they find out that "yes it really is gluten-free" and "no there really isn't any refined sugar in there".
When I first began baking gluten free I'm not going to lie, it was pretty rough, but like anything it just took a little time, patience, and coming to terms with the fact that gluten free baking is its OWN kind of baking entirely. 9 times out of 10 you cannot go at gluten free baking the way you would regular baking and expect to get an equally good product, it just doesn't work that way.
Also I notice that more often then not, because people are nervous about gluten free baking, they typically will go for the pre-packaged stuff and call it a day. This is where gluten free products in my mind get a bad name because I have yet to discover a packaged bread, cake, cookie or cupcake that even remotely comes close to being as good as my homemade stuff. Similar to regular baking, the homemade version most times is always going to be better.
So since living gluten free is the only option to me and many people out there with celiac disease or gluten sensitivity, I took it upon myself to become one of those people who introduced the world to an easier, less overwhelming side of gluten free baking. I don't use a million flour and gums, and other "scary" ingredients in my recipes, and for the most part I think even the most beginner of gluten free bakers could take one of my recipes and end up with something absolutely delicious, and capable of wow-ing even those non-gluten free folks.
gluten free cranberry strusel breakfast cake
- 1 cup gluten free flour
- 2 cups gluten free oat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup almond milk (unsweetened)
- 2 eggs
- 8 tablespoons coconut oil
- 1/2 cup raw honey
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 2 cups cranberries (fresh, cut in halves)
- 1 cup walnuts (optional)
Coconut Milk Icing
- 1 can full fat coconut milk (refrigerate overnight)
- 1 cup powdered sugar
- 1/2 tsp coconut extract
- Preheat oven to 350 F and grease a 9" round baking dish.
- Combine gluten free flour, oat flour, salt, and baking powder in a medium size bowl and whisk throughly to remove any clumps.
- Next, using a high-speed mixer (or hand mixer) combine almond milk, coconut oil (room temperature), eggs, honey, coconut sugar, and vanilla.
- Continue to mix wet mixture on a medium speed until well combined.
- Next, add dry mixture to wet mixture, and slowly continue mixing until well combined, and no clumps remain.
- Gently fold your cranberries and walnut into the batter and pour batter into prepared baking pan.
- Bake for roughly 35-40 minutes, or until the center of the batter has cooked through.
- Once cake has cooled throughly ice the cake with coconut icing in any pattern you prefer, or you could also simply sprinkle a little powdered sugar on top for a very mild sweetness.
- Scoop the coconut cream from the top of the refrigerated canned coconut milk, and discard the liquid.
- Next, using a high speed mixer or hand mixer, begin to whip the coconut cream and slowly add powdered sugar and coconut extract.
- Whip on high for roughly 3-4 minutes, and then scoop into an icing bag (can also use a ziplock bag).
- Using a small round icing tip, or by simply cutting a small hole in the corner of a ziplock bag, ice the cake in whatever pattern you prefer.