Hey ya’ll! 

How has everyone’s weekend been so far? it has been a super busy one with getting ready for the beach, having wonderful friends visit from Florida and finding the time to relax! I feel like Summer is the busiest time for us with everyone coming into our store, packing new and exciting things, food shows, and so many other things! what has everyone else been up to with their summer? 

The gluten free fruity coffee cake you see here was made when our friends from Florida were passing through. It is such a versatile cake and can be made with just about anything! Since I had some frozen strawberries on hand that I needed to use I just those. However, you can use any berry and even diced apples can do the trick too in the Winter time! 

Gluten Free Fruity Coffee Cake: 

1 Cup Brown Rice Flour 

1/2 cup Tapioca Starch 

3/4 tsp Xanthan Gum 

1 1/2 tsp Baking Powder

Pinch of Himalayan Salt

3 Tbsp Butter Softened 

3 Tbsp Greek Yogurt

1 cup Coconut Palm Sugar 

1 Large Egg 

1/2 cup Milk (any milk will do) 

1 tsp Vanilla 

1/3 cup Chocolate Chips 

1 Pound of Fruit (roughly if blueberries there can be less) 

Preheat oven to 350 degrees Fahrenheit. 

Mix together your butter, yogurt, sugar, egg, milk and vanilla. Add in your brown rice flour, tapioca starch, xanthan gum, baking powder and salt. After everything is incorporated stir in your fruits and chocolate chips. Use a spatula for this because if mix is used your berries will break up. 

Spray a spring form pan and place batter in pan. Let bake for roughly 1 hour. Let cool in pan on top of wire rack for 30 minutes. Release from spring form pan and serve.

I served it with some coffee and a little dollop of whipped cream. It was the perfect thing to have in the morning especially for my visitors because they were driving! It was a little sugar rush for them to continue their day! 

If you want you can also arrange your berries on top of the cake: Just pour batter into pan before adding fruit. Arrange your berries between chocolate chips and then place in oven. 

It was a simple little cake that packed a lot of flavor! Everyone loved it and had at least 3 pieces before it was gone! It stayed super moist in my cake stand with the cover over it. It was pretty too! They only thing to note is that if you do use coconut palm sugar it will make the cake dark as you see here. If you want a lighter cake you can use demerara sugar (unrefined sugar). It will make it a bit lighter and still taste just as great! 

I hope you all have a great and blessed weekend! Don’t forget about the link up this coming Monday at 9PM! 

-Deliciously, 

Gabby 

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