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Lightly Lemon Coffee Cake

Lightly Lemon Coffee Cake by Raia's Recipes


{Lightly Lemon Coffee Cake}
Gluten & egg free, with dairy free version.

1 c. brown rice flour
1/2 c. potato starch
1/2 c. coconut flour (I like to make my own)
1 t. guar gum
1 t. baking powder
1 t. baking soda
1 large banana
1/2 c. evaporated cane juice
1 c. yogurt (use coconut yogurt for dairy-free version)
2 T. water
zest* of 1 lemon (about 1 teaspoon)
1 t. vanilla (I like to make my own)


{Crumb Topping}

1/3 c. evaporated cane juice
1 T. brown rice flour
1 t. cinnamon
1 T. butter, cut into pieces (or solid coconut oil, for dairy-free version)

Whisk together dry topping ingredients. Using your fingers, smoosh and mix in butter until crumbly. Set aside. Preheat oven to 350 and grease a 9x13 inch baking dish. Whisk together dry ingredients until well mixed. In separate bowl, mash the banana until creamy then add remaining ingredients. Mix thoroughly and pour into dry ingredients. Mix until well combined. Pour and spread the batter into prepared dish and sprinkle with the topping. Bake for 20-25 minutes, or until a toothpick comes out clean.

* If you're not sure how to zest a lemon (which I wasn't really, but it sounded cool) here's a spiffy little link to show you how...

{3 Easy Ways to Zest A Lemon}


{This recipe is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.}

1 comment:

  1. This looks wonderful. Thanks for sharing it for this month's lemon theme.

    ReplyDelete

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