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    Cherry Cheese Mini Coffee Cakes

    May 6, 2020 By Meagan Fikes 4 Comments

    Cherry Cheese Mini Coffee Cakes | A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious

    Cherry Cheese Mini Coffee Cakes | A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious


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    Click this button to skip straight to the recipe

    Is coffee cake a breakfast food since it's served with coffee? Or is it strictly a dessert? Or is it more of an "I'm an adult and I'll eat whatever I want whenever I want and nobody can stop me" type of situation? I think I just answered my own question.

    I once had somebody tell me my donuts were incorrectly categorized in the entree category but let me tell you, that was no mistake. Donuts = breakfast. Star of the show = entree. Therefore, donuts = entree.

    Cherry Cheese Mini Coffee Cakes | A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious

    Granted, this isn't exactly what I think of when I think of coffee cake. What typically comes to mind is cake with a streusel type topping but cherry coffee cake is actually pretty popular. This recipe was inspired by the classic Betty Crocker recipe for cherry swirl coffee cake which odds are, you've either made or at least eaten before.

    If you have had that recipe for cherry swirl coffee cake before, you probably remember the texture is a little denser than typical coffee cake, almost biscuty, and the batter is more of a loose dough than a wet cake batter. On my first few attempts making this, I was aiming for the original texture but found out a lot of people don't like that. I felt like I might prefer something softer and more cake-like too.

    Cherry Cheese Mini Coffee Cakes | A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious

    Right as I was about to post this recipe, a case of six King Arthur Flour baking mixes that I ordered landed on my doorstep and I went back to square one. I'm not even kidding, I made this recipe mid-March and just when I thought I couldn't delay posting any longer, I decided to start over. Why am I so picky???

    It was worth it though and I improved the texture on the first try. I kept the old photos since they take me several hours to do. The new recipe has a smoother structure and browns a tad more. Maybe looks a little fluffier too but other than that, there's really not much visual difference. In terms of texture - huge improvement!

    Cherry Cheese Mini Coffee Cakes | A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious

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    Cherry Cheese Mini Coffee Cakes | A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious

    Cherry Cheese Mini Coffee Cakes

    ★★★★★ 5 from 1 reviews
    • Author: Meagan Fikes
    • Prep Time: 20
    • Cook Time: 20
    • Total Time: 40 minutes
    • Yield: 9-10 cupcakes 1x
    • Method: baking
    • Diet: Gluten Free
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    Description

    A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese".


    Ingredients

    • ½ C + 1 Tbsp almond milk, divided
    • ¼ C melted dairy free "butter" (I always like Earth Balance soy free baking sticks)
    • 3 eggs
    • ½ tsp almond extract
    • ½ tsp vanilla extract
    • ½ C sugar
    • 2 C gluten free all purpose baking mix (not gluten free all purpose flour, I used King Arthur brand)
    • 10 oz canned pie filling, cherry or preferred fruit
    • 4-6 oz Daiya plain cream cheeze style spread
    • ½ C powdered sugar

    Instructions

    1. Preheat oven to 350ºF and line a muffin tin with 9 cupcake liners. These will stick a little so you can brush the liners with some additional melted dairy free butter but it's not too bad if you'd rather skip that step.
    2. Whisk together by hand ½ C almond milk, melted dairy free butter, eggs, almond extract, and vanilla extract. Mix in the sugar then the baking mix until just combined. Don't overmix. Traditionally, the result would be like a loose dough but you should expect more of a wet batter for this recipe.
      Cherry Cheese Mini Coffee Cakes | A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious
    3. Add just enough batter to the muffin cups to cover the bottom, probably less than a tablespoon. Spread it evenly.
    4. On top of the batter, add about a teaspoon of pie filling and a heaping teaspoon of the cream "cheese". The amounts aren't really meant to be precise, just whatever looks appetizing to you. The dairy free cream cheese will melt quite a bit so it helps to keep those chunks larger but the flavor should come through no matter what.
      Cherry Cheese Mini Coffeecakes | A gluten and dairy free twist on classic cherry coffeecake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious
    5. Continue alternating approximately teaspoon sized globs of batter, pie filling, and cream cheese until the muffin cups are about ¾ of the way full. No need to spread out the batter like you did in step 3, just plop everything there. Note that I overfilled mine. They puff up a ton so you might be able to get an extra mini cake or two out of the recipe but my overfilled ones baked fine.
      Cherry Cheese Mini Coffee Cakes | A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious
    6. Bake approximately 18-20 minutes. Check for doneness with a toothpick, trying to avoid passing through the pie filling and cream cheese. Once they're done, allow them to cool enough to handle then move them out of the pan and onto a cooling rack to completely cool.
    7. While the coffee cakes are cooling, make the glaze. (I usually do plain powdered sugar and almond milk or coconut milk for my glazes but you can add in some vanilla and a dash of nutmeg if you want a little extra flavor.) In a small bowl, whisk together the powdered sugar and remaining almond milk, starting with just a half tablespoon of milk at a time. Stop adding milk when you reach a good consistency (runny enough to pour but thick enough to cling to the coffee cakes). Add any desired flavorings to taste. If you're adding an extract, it will likely be a very small amount of liquid but if it changes the consistency too much, just add a little extra powdered sugar to thicken.
    8. When they coffee cakes have cooled (or if you're ready to just enjoy them still warm!) drizzle some glaze on each coffee cake. Serve and enjoy!

    Notes

    Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.

    This recipe was inspired by the classic Betty Crocker recipe for cherry swirl coffee cake.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Cherry Cheese Mini Coffee Cakes | A gluten and dairy free twist on classic cherry coffee cake. These single serving cakes include layers of cherry pie filling and dairy free cream "cheese". | Eat Something Delicious

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    Reader Interactions

    Comments

    1. Patty McGuire

      May 07, 2020 at 8:23 am

      I love this version Meagan!! I'm so glad the King Arthur baking mix showed up for you. I have cherries in my cupboard right now!

      ★★★★★

      Reply
      • Meagan Fikes

        May 07, 2020 at 8:28 am

        Thanks Patty! I really like that mix. I’m excited to start trying to make more things with it.

        Reply
    2. Nicole Adams

      January 15, 2022 at 8:09 am

      Hi!
      These look amazing! How should they be stored after they are cooled? How long are they fresh for?

      Reply
      • Meagan Fikes

        January 15, 2022 at 10:52 am

        Thanks, Nicole! I don’t remember exactly how long they stay fresh. A few days but they’ll go bad a little quicker than a drier baked good because of the wet glaze and filling. I always store them in a paper towel lined airtight container.

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious

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    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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