Gluten-Free Vanilla Streusel Coffee Cake Recipe

• 1 ½ cups Sugar
• ½ cup Shortening, softened (such as Earth Balance)
• 2 Whole eggs
• 2 teaspoons Pure vanilla extract
• 1 cup Vanilla coconut milk or milk of choice
• 4 teaspoons Baking powder
• 1 teaspoon Sea salt
• 3 cups All-purpose gluten-free flour

STREUSEL TOPPING:

• 1 cup Brown sugar packed
• 2 tablespoons Butter, softened (I use Earth Balance)
• 2 tablespoons All-purpose gluten-free flour
• 2 teaspoons Ground cinnamon

• Preheat the oven to 350°F (175°C).
• Grease a bundt pan or a 9×13 pan with non-stick spray to prevent sticking.
• In a stand mixer, cream together the sugar and softened shortening until smooth.
• Add the eggs one at a time, mixing until the batter is light in color and well combined.
• Stir in the vanilla, coconut milk (or milk of choice), baking powder, and sea salt.
• Scrape down the sides of the bowl and add the gluten-free flour, mixing until combined and smooth.
• In a small bowl, combine the brown sugar, softened butter, gluten-free flour, and cinnamon. Mix until the mixture resembles coarse sand.
• Pour half of the cake batter into the prepared pan.
• Sprinkle half of the streusel mixture evenly over the batter.
• Spread the remaining batter over the streusel, then top with the remaining streusel mixture.
• Bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean. Let cool slightly before removing from the pan and serving.