Comments on: Eggless Coffee Cake {Gluten Free + Allergy Friendly}

By: Kristi Winkels, RDN, LD

Kristi Winkels, RDN, LD — Thu, 22 Dec 2022 15:53:21 +0000

In reply to Kay Evans. Hi Kay! I haven't frozen the coffee cake myself but I think it would be perfectly fine to do so. Just cover it tightly with plastic wrap or cut it into pieces and put it in an airtight container. To thaw, I would just pull it out of the freezer and allow it to thaw at room temperature for an hour or two before serving. Then warm it in the oven at 250 degrees F for 10-15 minutes. Enjoy!

By: Kay Evans

Kay Evans — Thu, 22 Dec 2022 15:42:27 +0000

Trying this receipe for first time, made and baked fine. Can this be frozen coupledays before xmas?

By: Kristi Winkels, RDN, LD

Kristi Winkels, RDN, LD — Tue, 20 Dec 2022 00:23:39 +0000

In reply to Emily. Hi Emily, I would try pear puree instead of applesauce. Just get a can of pear halves and mash them up. I haven't tested it myself but it should work just as well as the applesauce. The recipe is already gluten and egg free! Hope that helps!

By: Emily

Emily — Mon, 19 Dec 2022 17:26:34 +0000

I haven’t tried this yet. I was wondering what might be a good substitute for the apple sauce since I’m cooking for someone with an apple allergy as well as gluten and eggs. 🙁

By: Kristi Winkels, RDN, LD

Kristi Winkels, RDN, LD — Sat, 30 Oct 2021 21:46:37 +0000

In reply to Kristie Jarchow. Hi Kristie, I'm sorry the recipe didn't work out for you! Yes, this batter is very thick. Unlike cake batter, it needs to be spread around so it reaches the edges of the pan. Sometimes the type of all-purpose gluten free flour you use can affect the thickness because of the different blends of flour and starch. I tested this recipe with Bob's Red Mill all-purpose 1 to 1 baking flour. If you used a different flour blend, that might be the problem. What type of flour did you use? The brown sugar and margarine mixture is not meant to look like a crumble but more like a thick sauce. As the cake bakes, it rises up around it and creates layers of caramel in the cake.

By: Kristie Jarchow

Kristie Jarchow — Sat, 30 Oct 2021 16:20:21 +0000

I am guessing I did lots wrong with this as I am not the best baker but I had trouble from the get go. The dough was so thick even with applesauce and a banana for moisture. It never spread out in the bottom of that too big 9 x 13' pan and when it baked it never spread either so it is not even thickness. The crumble topping was soup that just absorbed into the dough. It tastes pretty doughy and rubbery texture. I dont know what I did wrong?

By: Kristi Winkels, RDN, LD

Kristi Winkels, RDN, LD — Sat, 16 Oct 2021 14:46:42 +0000

In reply to Tony T. Hi Tony, Thanks for bringing this to my attention! Yes, that was a typo - please allow the coffee cake to COOL for 10-15 minutes after baking. 😄

By: Tony T

Tony T — Sat, 16 Oct 2021 14:34:01 +0000

End of the recipe states cook for 15 minutes after tooth pick comes out dry. Did you mean let cool 15 minutes before cutting into squares? Just wanted to clarify...thanks!

By: Kristi Winkels, RDN, LD

Kristi Winkels, RDN, LD — Tue, 01 Jun 2021 23:39:12 +0000

In reply to Brad. Hi Brad! Thanks so much for your feedback. I'm so happy to hear your daughter could enjoy an eggless treat! Best wishes, Kristi

By: Brad

Brad — Tue, 01 Jun 2021 15:26:23 +0000

My daughter has never had coffee cake because of her egg allergy, she loved it!!

By: Jill

Jill — Mon, 03 May 2021 23:47:13 +0000

Loved this! What a treat!