Gluten-Free, Dairy-Free Sour Cream Cake


Friday is National Coffee Day so this week I’ll be sharing some of our favorite coffee-based recipes. I’m personally not much of a coffee-drinker but I really do like cooking and baking with it.

That being said this cake doesn’t actually have any coffee in it. Nevertheless it’s easy to make and is the perfect sweet compliment to a morning cup of joe (or hot tea if that’s your thing)!

It’s a simple pleasure. Tender cake topped with a crunchy cinnamon, sugar, and pecan streusel crumble.

For breakfast? A hot cuppa and slice. For mid-afternoon slump? A hot cuppa and slice. For after dinner drinks and desserts? A hot cuppa and slice.

Try it and try to tell me otherwise.



For Wet Batter:

  • 1/2 cup vegan butter substitute
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 cup vegan sour cream
  • 1/2 tsp vanilla extract

For Dry Mix:

  • 1 cup gluten-free flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda

For Topping:

  • 1 cup pecans, chopped
  • 1 tsp ground cinnamon
  • 1/2 cup granulated sugar


  1. Preheat oven to 350 degrees Fahrenheit and light grease a 7x11-inch baking pan.
  2. In a large bowl cream butter and sugar together until fluffy.
  3. Whisk in egg.
  4. Blend in sour cream and vanilla. Mix well.
  5. In a separate bowl mix all dry mix ingredients.
  6. Add dry mix slowly into creamed mixture until just combined.
  7. For The Topping: In a small bowl, combine topping ingredients.
  8. Spread half the batter into an even layer in the prepared pan.
  9. Sprinkle half the topping mixture over the first batter layer.
  10. Repeat with the remaining batter and topping mixture.
  11. Loosely cover with foil and bake 20 minutes.
  12. Remove foil and continue baking 15-20 minutes or until toothpick inserted into the center comes out clean.
  13. Allow to cool 10 minutes before slicing.