Nana's Sour Cream Coffee Cake Gets Makeover (Gluten & Dairy Free!)
- Melissa Moore
- 2 days ago
- 1 min read
My Nana made the absolute best Sour Cream Coffee Cake. You could smell the cinnamon and sugar baking the minute you pulled open her screen door. Nana's coffee cake is what happiness and sunny mornings smelled like. It was and still is a little bit of heaven on Earth.
When my Celiac disease roared its ugly head, I was heartbroken to think that I could no longer have this coffee cake. It would be one thing if I had never known the taste of this coffee cake, but I had and that made it worse. For years I worked on trying to recreate it and alas here it is! This would be the 2026 version of a classic that just about anyone can enjoy and yes, it's gluten and dairy free.
Enjoy and let me know how you like it. Also, if I could ask your help - if you haven't subscribed to Melissa's Mile High Kitchen - would you please do so and share it with your people. That would mean the world to me! xox Melissa
This is my Nana and she was seriously from Muncie, Indiana (Toby Keith song reference).
1
Getting Bundt Pan Ready
Greasing and flouring a bundt pan is key to making sure you're coffee cake doesn't stick.
Spray bundt pan with cooking spray - then take a little flour - around a tablespoon - put inside greased pan- move it around to cover the greased portions.
2
How to Add DF Sour Cream
The key to adding the sour cream is to alternate between adding the flour mixture and sour cream to the creamed butter and sugar mixture. It is a wet ingredient - yet it gets added with the dry mixture. After the sour cream and flour mixture is added - then you add in the 1 Tablespoon of DF milk.
3
Egg Substitutes
You can swap out the egg whites for aquafaba eggs, egg substitutes or flax eggs. You may need to double baking powder depending on which egg substitute you choose.
1 egg white = 2 Tablespoons of aquafaba
Add a pinch of cream of tartar or a little lemon juice (1/8 teaspoon per can of liquid) before whipping to help the aquafaba form stiffer, more stable peaks.
Notes
1
BEFORE YOU START - PREHEAT OVEN TO 350 degrees.
Cream together DF butter, gradually adding in sugar. Then add in egg whites, and vanilla. Mix on medium-high speed to mix wet ingredients and fluff up egg whites.
2
Mix gf flour, baking powder, baking soda, salt in separate bowl and stir with whisk to combine dry ingredients.
Get 1 cup of dairy free sour cream ready and alternately add flour and DF sour cream to cake batter.
Use stir or slow speed on mixer. In high altitudes or if cake batter is still thick or dry - add 1 Tablespoon of Dairy Free milk.
3
Mix together cinnamon sugar topping in separate bowl Combine brown sugar, white sugar, pecans and cinnamon. Stir to mix ingredients.
4
GREASE and flour bundt pan. Now add half of cake batter to the pan - using rubber scrapper - spread around bottom of bundt pan. Now add 1/2 of the cinnamon/sugar/pecan topping. Add final half of cake batter - carefully spread over topping in pan. Final step- add rest of topping mixture - spread evenly over cake batter - now lightly press into batter. You want it lightly mixed into batter so that it doesn't just sit on top and fall off when bundt pan if flipped after baking.
5
Place in preheated over for 55 - 60 minutes.
Instructions
1 cup Dairy Free Butter
1 cup sugar
2 egg whites or 1/3 cup egg white or 2 whole eggs
1 teaspoon vanilla
1 Tablespoon dairy free milk (added with dry ingredients)
Cake Batter
2 cups GF 1-1 Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy free sour cream (mixed in with dry ingredients alternately)
Dry Ingredients
1/3 cup brown sugar
1/2 cup white sugar
1 cup chopped pecans
1 teaspoon cinnamon
Cinnamon Sugar Pecan Topping
Sour Cream Coffee Cake - Gluten & Dairy Free!
Home Baker
Melissa Moore
This is the weekend Sour Cream Coffee Cake that your grandma used to make, but without the gluten and dairy! It's actually my Nana's recipe - reimagined - yet so good you'll never miss the gluten and dairy. It's light, moist and one of my most beloved family recipes.
Servings :
12
Calories:
Prep Time
15 minutes
Cooking Time
60 min
Rest Time
5 min.
Total Time
1 hour 20 min
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