(Not) getting eggy with it
If you’re new around here, this ol’ blog is mostly just based in real food fascination. Different dietary protocols may be called out specifically, and others may be alluded to or substituted in order to pursue. Why? Well, while I wish I could say there is one style of eating that fits for every simple one of us darn humans, I just can’t quite see to find one that physically and emotionally fulfills all of us. What feels abundant for one person may be restricting for another. What is restricting for someone else may be the place another person is trying to get to. And if we factor in time, and histories, and any of the other factors one finds… factored in… then hey, variety is where it’s at!
That’s where this cake comes in. It’s 100% not paleo, and yet, it’s 100% egg-free. Why? Honestly, it’s because I wanted to eat an egg-free cake and feel good about its crumb and texture. I didn’t want a gloopy egg-free remake of a cake because that sounds downright abysmal. And the egg was the only thing I felt I needed to focus on, as someone who eats them pretty minimally.
Save it
And, success! A cake that rises without eggs, totally keeps its shape and form, is utterly sliceable and is just waiting to be paired with a hot cup of coffee (or tea or warm beverage of your choice).
Orange Marmalade Honey Coffee Cake
This coffee cake is egg-free, gluten-free and even vegan if you replace the honey with maple syrup and butter with coconut oil! Bake it up for a crowd, and it freezes so, so well if you happen to have any leftovers.
Ingredients
- 3 cups brown rice flour
- 1/2 cup organic granulated sugar unrefined
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 cup honey or maple syrup
- 2 tablespoons ground flax seeds soaked in 4 tablespoons water
- 1 and 1/2 cup coconut milk or nut/seed milk
- 4 tablespoons melted butter or coconut oil
- 1/4 cup applesauce unsweetened
- 1/2 cup orange marmalade
Coffee Cake Crumble Topping:
- 1/4 cup brown rice flour
- 1/3 cup organic granulated sugar unrefined
- 1 teaspoon ground cinnamon
- 3 tablespoons cold butter or chilled coconut oil
Instructions
-
Preheat the oven to 350. Butter a 10 inch springform pan.
-
In a medium bowl, combine the brown rice flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, sea salt and whisk to combine. Set aside.
-
In a large bowl, combine the honey, ground flaxseeds and their liquid, coconut milk, melted butter and apple sauce. Stir to combine.
-
Mix the dry ingredients into the wet, and stir just to combine. Place 2/3rds of the batter into the prepared springform pan. Then, dollop the orange marmalade over, evenly distributing as best as possible.
-
Dollop the remaining 1/3rd of the batter on top of the orange marmalade, smoothing it over to create a flat top with the back of a spoon.
-
Sprinkle the coffee cake topping on the top of the cake, then transfer to the oven and bake for 60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
-
Allow to cool for 20 minutes, then release the springform and serve!
Coffee Cake Crumble Topping
-
Combine the brown rice flour, sugar, cinnamon and butter in a small bowl, cutting the butter into the flour and sugar mixture with the back of a fork or your fingertips quickly—you’re looking for a sandy-textured topping, and we work quickly in order to keep the butter cold
Miranda
Thank you so much for sharing! I made this last weekend and it came out perfectly. I ended up using coconut oil instead of butter but i found it to be delicious. the coconut flavor paired well with the cinnamon!
Lucia Hawley
Hey Miranda, I am SO glad to hear you loved this coffee cake! I am pumped you tried the recipe <3