Gluten Free Coffee Cake

My kids prefer this dairy free and gluten free recipe to the one that's just gluten free! It has just the right amount of moisture and a delicious fluffy crumb.

Streusel Topping:
1/4 cup pecans, finely chopped, optional
1/2 cup gluten free oats, one of the only ones that doesn't trigger me
1/3 cup rice flour

1/3 cup coconut sugar or brown sugar
1/4 cup coconut oil
1/2 tsp cinnamon

Cinnamon Layer:

2 Tbsp coconut sugar or regular sugar

1 tsp rice flour

1/4 tsp cinnamon

Cake Batter:
1/3 cup rice flour

3 Tbsp arrowroot powder or tapioca starch or cornstarch

1/3 cup coconut flour

2/3 cup coconut sugar or brown sugar
1/2 tsp baking powder
1/4 tsp salt
½ cup coconut oil
3 large eggs

1 tsp vanilla
1 cup bone marrow broth (adds incredible depth of flavor) or water or milk of choice
1 tsp vanilla extract

Directions

1. Preheat the oven to 350°F.

2. Mix the Streusel topping and cinnamon layer in 2 separate bowls; set aside. 

3. Mix the dry ingredients for the cake batter. Add the oil and stir well to combine. Add the eggs and mix. Add the vanilla extract and just enough liquid (broth, milk, or water) so that the batter is smooth but not too thin.

4. Grease an 8x8" pan and pour half the cake batter into the bottom of the pan. 

5. Sprinkle the cinnamon layer on top, then gently spoon the remaining half of the batter over it.

6. Bake for 15 minutes in oven. Then sprinkle the Streusel topping evenly on top. (If you put the topping on before baking, it will soak into the coffee cake too much)

7. Bake for another 20–30 minutes, or until a toothpick inserted in the center comes out clean.