Coffee Cake Gluten Free Dairy Free Best Batch Yet!

I better start by apologizing for the recipe to follow. It's a bit more ingredients and steps than I would normally post, but the end result turned out to be an immediate family favorite and I wanted to save my steps for future use. This version of a gluten free dairy free coffee cake can easily stand up against those made with gluten. I would be willing to bet that your taste testers will never know the difference! So, if you have the time for the extra ingredients, it will be worth it. Enjoy!
Ingredients Filling:

• 1/3 C packed brown sugar
• 4 Tablespoons Earth Balance Butter- softened
• 2 Tablespoons GF flour (I used Namaste mix for this batch)
• 1 Tablespoon cinnamon

Mix those ingredients in a bowl and set aside.

Ingredients Cake: 

• 2 1/2 C all purpose GF flour. For this batch, I used 1 C Wild Roots pancake mix and 1 1/2 C Namaste All Purpose mix. These have some xantham gum, baking powder, and baking soda in them, which I calculated into the recipe.
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 C sugar
• 3/4 C erythritol (sugar alternative - next time I may use erythritol in place of sugar as well, as this is plenty sweet with other sugar ingredients and it helps to keep the overall sugar load lower)
• 1/2 C Earth Balance Butter, softened 
• 3 eggs
• 2 tsp vanilla
• 8 oz dairy free cream cheese (I used a soy version)
• 8 oz dairy free soy based French Vanilla creamer (I used Silk, but you could use coconut)

Mix cake ingredients together, starting with wet ingredients, then adding dry. Layer half of the batter in a 8x8 glass dish. Spread Filling across this batter layer. Top with second half of cake batter, and spread across. Drag a knife through the mixture to create swirls. Bake in a preheated oven at 350 degrees F. I baked this batch for 60 minutes.  It was very browned around the edges, but not burnt. I let it set for 10 minutes and it was perfectly moist and cooked throughout.