Description
A moist, smoky gluten-free coffee cake baked on a grill using indirect heat, featuring a rich almond flour base and a crunchy cinnamon streusel topping.
Ingredients
Scale
- 2 cups (240g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 cup (96g) Almond Flour
- 1 cup (200g) Dark Brown Sugar
- 1/2 cup (113g) Unsalted Butter, softened
- 2 large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup (57g) Butter, cold and cubed (for streusel)
- 1/2 cup (60g) All-Purpose Gluten-Free Flour (for streusel)
- 1/2 cup (100g) Brown Sugar (for streusel)
- 1 tablespoon Cinnamon
- 1/2 cup (50g) Chopped Pecans or Walnuts (optional)
Instructions
- Prep the grill for two-zone indirect heat, targeting a temperature of 325°F (160°C).
- In a small bowl, combine gluten-free flour, brown sugar, cinnamon, and chopped nuts for the streusel. Rub in the cold cubed butter until the mixture resembles coarse crumbs with pea-sized chunks. Set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- In a separate bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
- Grease a 9×5 inch disposable aluminum pan. Pour in half the batter, sprinkle half the streusel on top, add remaining batter, and top with remaining streusel.
- Place the pan on the cool side of the grill (indirect heat). Close the lid tightly.
- Grill for 45-55 minutes, checking internal temperature after 45 minutes. The cake is done when the center reads 200°F (93°C). Tent with foil if browning too fast.
- Remove from grill and let cool on a rack for at least 30 minutes before slicing.
Notes
Ensure your gluten-free flour blend contains xanthan gum; if not, add 1 teaspoon. Use indirect heat to prevent burning the streusel. The cake is best served warm. For nut allergies, substitute almond flour with extra gluten-free flour and add moisture via milk or yogurt.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of t
- Calories: 280
- Sugar: 24
- Sodium: 180
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 3
- Protein: 6
Keywords: gluten-free, coffee cake, cinnamon streusel, grill baking, fall recipe, outdoor baking, smoky dessert, almond flour