I’ve had apples on my mind a lot lately. There are so many varieties on sale at the market these days, and as much as I’d love to make apple pie and apple crisp every day (my two favorite apple desserts) I wanted to experiment and make something new. So I took another one of my favorite treats, the coffee cake, and created the Dairy, Egg and Nut Free Apple Spice Coffee Cake. It has quickly become one of my family’s favorite cakes. I especially love the fact it is easy to make and bakes in about 35 minutes.
With Thanksgiving a little over a week away, I highly recommend serving this coffee cake at brunch or as a mid morning snack as everyone is waiting around the kitchen for the big Turkey Dinner. But I also love the cake served slightly warmed with a side of soy ice cream for a simple dessert after supper. My daughter in particular loves to snack on this yummy cake when she gets home from basketball practice. Whenever you decide to serve it, I can guarantee everyone will love it.
Happy Baking and enjoy!
DAIRY, EGG AND NUT FREE APPLE SPICE COFFEE CAKE
Yield: 1 13 x 9 cake
1/2 c. dairy free shortening
1 c. granulated sugar
2 T. water
1 1/2 tsp. vanilla
2 c. unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 c. dairy free sour cream
2 c. peeled, grated apple ( I like to use Granny Smith)
TOPPING
1/2 c. oats
1/2 c. light brown sugar
1 tsp. ground cinnamon
2 T. dairy free margarine, melted
Preheat oven to 350 degrees and spray a 13 x 9 glass Pyrex baking dish generously with dairy free baking spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and sugar until light and fluffy. Add water, vanilla and dairy free sour cream, and combine well. In a separate medium bowl, combine flour, baking powder, baking soda, cinnamon and salt with a wire whisk. Add dry mixture to shortening mixture and mix on until just combined. Use a rubber spatula to gently fold in grated apple. Pour mixture into prepared baking dish.
In a small bowl, combine oats, brown sugar and cinnamon. Sprinke topping evenly over coffee cake and bake 35-40 minutes (depending on how hot your oven is, check after 35 minutes) or until cake tester comes out clean when inserted in the middle of the cake.
Serve alone or slightly warmed with soy ice cream.
I know this has been asked before, but where do you find dairy free sour cream? (And this sounds like a GREAT idea for turkey day brunch!!)
Hi Julie, Tofutti makes a great dairy free sour cream. I can get it at my local grocery store, and you can definitely get it at Whole Foods. If your local grocer doesn’t carry it, simply ask the manager to stock a small supply. They almost always do this, especially because it has a long shelf life.
Oh this looks yummy! I bet our son would love it for sure and thankfully now he can eat all these ingredients since his Bellyboost probiotic has helped his little tummy to process stuff better. I am glad I am not the only one wondering about the sour cream
I will have to check on getting it thanks!!
This cake looks yummy. Is there something else that can be used instead of the sour cream? I can not use the dairy free because it contains corn, but I would love to try this.
Thanks for sharing all these wonderful creations with us!
Hi Monica, try a similar amount of silken tofu, drained. I can’t guarantee it will turn out the same, because I haven’t personally tried this version. Let me know how it goes!
This looks scrumptious. Like you mentioned I am going to make this for Thanksgiving morning. We are hosting thanksgiving for the very first time this year and I am worried about getting the stuffing right and the big bird in the oven so my Mom is going to come and supervise that part. Now I have something good to serve.
Thanks.
[...] From The Food Allergy Mama [...]
Sounds perfect for Thanksgiving morning Liz! Let me know how it turns out for you!
We had a successful first Thanksgiving. I was so happy to make an allergy free dinner for my entire family. I made so many of your recipes (sugar cookies, apple spice coffee cake, cranberry orange muffins, apple and pumpkin pies). All of them made our holiday very special. I got the most compliments for the cranberry orange muffins and pumpkin pie. My Mom came over for brunch and to help me with the stuffing and we all enjoyed some coffee and that fabulous apple spice coffee cake. The dairy free sour cream made the cake so moist that I am going to make your Emerald Isle Coffee Cake for Christmas morning. Thank you so much for helping me through my first Thanksgiving meal.
I found out last fall that I was allergic to dairy and eggs. This put a big cramp in my baking since all my recipes included one or both. Thank goodness for your website. I made this and took to our family’s gathering for New Year’s and both kids and adults loved it! The texture reminds me of my mom’s bread pudding she used to make. Since I don’t have nut allergies, I did toss in a cup of chopped walnuts. This is a keeper. Thanks a bunch!
Denise, I am sure this was a huge life change for you. I really think you are going to learn to love to bake these recipes, and never miss the dairy and eggs. Good luck and send any questions you have my way!