Gluten-Free Berry Coffee Cake.

Ingredients
For the Cake:
• 2 cups gluten-free flour blend (make sure it contains xanthan gum)

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 3/4 cup sugar

• 1/2 cup dairy-free butter (e.g., Earth Balance), room temperature

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1/2 cup almond milk

• 2 teaspoons apple cider vinegar

• 2 cups mixed berries (fresh or frozen)

For the Streusel Topping:
• 1/2 cup gluten-free flour blend

• 1/3 cup sugar

• 4 tablespoons dairy-free butter, cold

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with cooking spray or line it with parchment paper.

2. Prepare the almond milk mixture: Mix the almond milk and apple cider vinegar together and set aside.

3. Make the streusel topping: In a medium bowl, combine the gluten-free flour, sugar, cinnamon, and salt. Cut in the cold dairy-free butter using a pastry cutter or two forks until the mixture is crumbly. Set aside.

4. Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

5. Cream the butter and sugar: In a large mixing bowl, cream the dairy-free butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

6. Combine the wet and dry ingredients: Alternately add the almond milk mixture and the dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

7. Fold in the berries: Toss the berries with 1 tablespoon of gluten-free flour to prevent them from sinking. Gently fold the berries into the batter.

8. Assemble the cake: Spread the batter evenly into the prepared baking dish. Sprinkle the streusel topping evenly over the batter.

9. Bake: Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

10. Cool and serve: Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.