Gluten-Free Sourdough Discard Coffee Cake



This is a tasty gluten-free coffee cake made from sourdough scraps that is great for breakfast or brunch. The sourdough scraps give it a nice tangy flavor that makes it moist and tender.

Ingredients:
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup gluten-free sourdough discard
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk dairy or non-dairy
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts optional
  • 1/2 cup fresh or frozen berries optional

Instructions:

Preheat your oven to 350F 175C and grease an 8-inch square baking pan

In a mixing bowl, combine the gluten-free all-purpose flour, brown sugar, white sugar, baking soda, baking powder, and salt

In another bowl, whisk together the gluten-free sourdough discard, melted butter, milk, egg, and vanilla extract

Pour the wet mixture into the dry mixture and stir until well combined

Fold in the chopped nuts and berries if desired

Pour the batter into the prepared baking pan and spread it evenly

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean

Allow the coffee cake to cool in the pan for about 10 minutes before slicing and serving

Enjoy your gluten-free sourdough discard coffee cake!


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