This recipe is adapted from a very old pineapple upside down cake recipe. I love this rich creamy cake batter. I made this up one day and it’s been a family favorite ever since. It’s graced the table more than a few times as the requested birthday cake too.

Gluten Free Coffee Cake



1/4 cup organic butter

2/3 cup turbinado sugar

1 egg

2 teaspoons baking soda

1/2 teaspoon sea salt

2 teaspoons vanilla

1/3 cup milk or coconut milk, almond milk, etc.

1 cup brown rice flour



1/3 cup brown sugar

1/4 cup organic butter

1/3-1/2 cup pecans

2 teaspoons cinnamon



Preheat oven to 350.

In a mixing bowl, cream together butter and sugar. Add egg and vanilla and mix in. Add dry ingredients, mix, and add milk. Mix until smooth and creamy.

Pour into an 8×8″ glass pan that has been buttered.

In a sauce pan, melt 1/4 cup butter, and stir in cinnamon, pecans, and sugar. Mixture should form a crumbly mix. Spoon or sprinkle brown sugar/cinnamon/nut mix over cake batter, and place in heated oven to bake. Bake for 25-30 minutes until cake is firm and springs back when touched. Cool and enjoy.

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