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gluten free dairy free sour cream coffee cake, made to order in Mama K’s Seattle bakery

by Karen on December 22nd, 2012

sour cream coffee cake

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2 Comments
  1. Rae Gambardella permalink

    It looks beautiful.

    Help,
    I have to made (gluten free, dairy free and no nuts) Sour Cream coffee cake. I used gluten free flour, Xanthan, Fleishman margarine “unsalted” and egg replacer. I used soy nuts. The cake looked great very high when it got out of the oven 1/2 hr later I went into the kitchen and it dropped considerably.

    2 grandchildren: 1- no dairy only soy, 1- gluten free it stops her eczema

  2. Karen permalink

    Rae,
    Without looking at the recipe you used for your coffee cake I can only guess at what may have gone wrong (you can email me with more specifics if you would like). It likely has too much moisture in it. I make ours dairy free and gluten free replacing the sour cream with a dairy free sour cream (that Whole Foods stocks) and using Earth Balance margarine. I add an extra teaspoon of baking powder (non-aluminum) and it turns out perfect everytime. I highly recommend our Multi Blend Flour Mix as well. My kids are always successful with the recipe too.

    flour mix link: http://cookingglutenfree.com/buy-the-book/flour-mix/

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