Had a sweet craving this morning and, while sipping my coffee, really wanted to have some crumbly moist coffee cake.

However, as you gluten free foodies know – making delicious dishes like this are a little bit harder to make sans gluten.

Fortunately I found a wonderfully delightful recipe on Good Life Eats. I will be making this sweet coffee cake again and again.

Slightly modified the recipe to my taste – here is what I used below. Yum – you will for sure eat more than one piece this morning.

You will need: 1 ¼ cup almond flour (I used blanched almond meal), ¼ cup oat flour (if you don’t have this handy, grind up oats in the food processor), 2 tbsp. coconut flour, a dash of salt, 2 tbsp. cinnamon, 1/3 cup brown sugar, ¼ cup vegetable oil, ½ tsp. baking soda, ½ tsp. baking powder, 2 cage free eggs, 1 cap full vanilla extract and ½ cup skim milk.

I also made a sweet frosting to drizzle over the top of the hot cake.

For the frosting you will need: 1/3 cup cream cheese, 1/3 cup powder sugar and ½ cup milk.

Basically, all I did was first combine all the flours together and mix these up with a large fork. I also did not have any oat flour on hand. So, just poured ½ cup of oats into a food processor and made my own. Problem solved!

Add in the salt to your multiple gluten free flour mixture – then the cinnamon and brown sugar. Also put in the baking soda and powder. Stir these together good with the large fork.

Now add in the wet ingredients. Dump in the oil and eggs and stir. Lastly add in the vanilla and milk. Then, you will need to mix all this together into a nice little mixture.

Spray a 8X8 pan with non-stick cooking spray and pour in your yummy mixture. To add to the sugary taste, I created a topping of a little brown sugar and cinnamon that I sprinkled over the top of the cake.

Place this in the oven {heated to 375} for around 25 minutes.

To make the powder sugar frosting, I combined all the ingredients in the food processor and pulsed until the mixture looked creamy. Add more powder sugar, if you think it’s not sweet enough.

Pour your powder sugar frosting on top of the warm cake {I drizzled it with a spoon} – and enjoy!