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Gluten Free, Casein Free Cinnamon Pecan Coffee Cake

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“Even friends who don't like coffee cake ask for second helpings! Cake batter can be poured into prepared pan and refrigerated overnight; just sprinkle topping before putting in oven and bake an additional 10 minutes.”

Ingredients Nutrition


  1. Preheat oven to 350*F and grease bottom and sides of 13 x9 baking pan with shortening or dairy-free margarine; set aside.
  2. Combine topping ingredients in a small bowl; set aside.
  3. In medium bowl, combine canola oil and sugar; blend in beaten eggs and rice milk; set aside.
  4. Sift together dry ingredients in a large mixing bowl; make a well in the center for the egg mixture.
  5. Gradually add egg mixture to dry ingredients; blending well after each addition.
  6. Spread batter into prepared pan; sprinkle topping ingredients from edge to edge, corner to corner.
  7. Bake, uncovered, at 350* for 30-35 minutes or until a toothpick inserted near the center comes out clean. Allow to cool slightly on a wire rack before cutting and serving.

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