The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
3 tsp Ener-G Egg Replacer mixed with 4 Tbsp warm water
1/2 cup unsweetened applesauce
1 cup coconut milk beverage
1 tsp vanilla extract
2/3 cup gluten-free oat flour
3/4 cup light brown sugar
3 Tbsp Earth Balance® Natural Shortening, cold
Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking oil.
Prepare the Cake Batter:
Mix together the flour, xanthan gum (if needed), baking powder, and salt in a medium bowl. Set it aside.
Cream together the shortening and granulated sugar in a large bowl, with a mixer on medium speed, for about 5 minutes, until a textured paste forms. Scrape down the sides of the mixing bowl as needed.
Add the egg replacer mixture, applesauce, coconut milk, and vanilla to the creamed sugar. Blend with a mixer on medium-low speed for 2 to 3 minutes.
Gradually add the flour mixture and blend on medium speed, about 2 minutes.
Pour the batter into the baking dish, spreading it to the sides of the pan.
Prepare the Streusel Topping:
In a large mixing bowl, combine the oat flour and brown sugar, using a pastry cutter or pastry fork.
Cut the shortening into tablespoon-sized pieces. Use the pastry cutter to work the shortening into the flour.
Crumble the streusel topping over the batter.
Bake at 350°F for 32 to 36 minutes.
Did you know that most coffee cakes don’t contain coffee? They get their name because they are intended to be served with coffee, which makes them the perfect treat for breakfast. My favorite part of a coffee cake is always the streusel topping—just enough sugar to wake you up.
Reprinted with permission from “Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts” by Colette Martin available at www.amazon.com
Note that the shortening for the cake is used at room temperature, whereas the shortening for the topping is used cold. Plan to let just the 4 tablespoons sit out to soften and leave the remainder in the fridge until you need it for the streusel.
If you need to avoid coconut due to an allergy, substitute hemp milk or rice milk for the coconut milk.
Use your favorite gluten-free flour blend.
If not avoiding eggs, you can substitute the egg replacer and water mixture with 2 whole eggs.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.