Dairy-Free Coffee Cake

Dairy-Free Pound Cake that tastes just as delicious as it looks.

Servings

8

Prep Time:

50 minutes

Difficulty:

Medium

Good For:

Desert

About this Recipe

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2 1/2 cups Bob’s Red Mill Gluten-free Biscuit & Baking Mix
1/2 cups sugar
3/4 cups melted vegan or coconut butter (we used coconut butter)
2 eggs
1/2 cup Mooala Original Almondmilk

Step 1

Preheat oven to 350˚ F. Grease baking pan of your choice and set aside.

Step 2

In a medium bowl, combine baking mix, sugar, and melted butter and mix until crumbly. Remove 3/4 cup of mixture and set aside in a small bowl.

Step 3

Add eggs, Mooala Almond Milk, and vanilla extract to the remaining mixture and beat until fluffy and smooth. Spread batter evenly in the pan.

Step 4

Add brown sugar, cinnamon, and nuts (if desired) to reserve mixture and stir to combine. Sprinkle evenly over batter.

Step 5

Bake until a tester inserted in the center comes out clean (about 25 minutes).

Step 6

Let cool at least 10 minutes before serving.

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