Cooking with food intolerances

Coffeecake January 11, 2011

Plenty of people have had this recipe and didn’t know it was missing anything.  Unfortunately, with the eggs, my son still can’t have it. One of these days, I’ll figure it out so that he can have it too…


1 c. brown sugar

1/2 c. chopped walnuts (optional)

1/4 tsp. sea salt

1/4 tsp. freshly ground nutmeg

6 Tbs. palm shortening

1/3 c. tapioca starch or sorghum flour

2 tsp. cinnamon


6 Tbs. palm shortening

3/4 tsp. sea salt

3/4 c. sugar

1 1/2 tsp. corn-free baking powder

3 tsp. corn-free vanilla extract

1/4 c. rice milk

1 c. coconut milk or coconut milk yogurt

1 1/2 c. sorghum flour

1/2 c. tapioca or sweet potato starch

2 tsp. karaya gum

3 eggs

Mix filling/topping ingredients together; set aside. Mix cake ingredients together. Grease a 9″ square metal pan. Pour in half of cake batter. Sprinkle on half of filling. Pour in other half of cake batter. Sprinkle on the rest of the topping. Bake for 45 minutes in preheated 350F oven.


2 Responses to “Coffeecake”

  1. veganista Says:

    Replace the real eggs with Flax Eggs – typically, I grind up 1/4 c of flax seeds and blend them with 1/2 c of water;1/4 c Flax Eggs typically replaces 1 egg.

  2. Kathy Brown Says:

    That works for recipes with one egg, maybe two, but when it’s 3 or more eggs, that doesn’t work. If you’ll notice, I use “flax eggs” in most of my baking, because my son can’t have eggs. This one I have not been able to make without eggs, if it’s going to resemble coffeecake.

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