Gluten Free Coffee Cake
This Gluten Free Coffee Cake is a deliciously cinnamon-swirly-sweet breakfast treat! You can’t even tell that we made it without gluten!
Why this is the BEST Gluten Free Coffee Cake Recipe
When it’s time to rise and shine each day, starting with a cup of hot coffee is an absolute MUST! But don’t let that coffee get lonely- I love a satisfying slice of almond flour pumpkin bread or some cinnamon banana bread to gobble up with my coffee! Today’s gluten free cinnamon coffee cake brings the warmth of cinnamon together with the perfect amount of sweetness to create the most delicious treat! It is easy to bake and even easier to eat, so go ahead and bake yourself a loaf and I guarantee you’ll be glad you did!
Is there Coffee in Coffee Cake?
This is SUCH a good and important question, in my opinion. Coffee cake is a tasty treat that is meant to accompany a satisfying cup of coffee. It is often spiced with cinnamon and sugar, making it the perfect partner for your coffee, but does not contain coffee itself!
Ingredients Needed
When scanning the list of ingredients you will need to make this gluten free coffee cake, you might find that you already have most of the ingredients on hand. They are typical baking ingredients that most people have kicking around their pantry. Here’s the full rundown on everything you will need:
For the Topping
- Gluten Free All Purpose Flour
- Brown Sugar
- Cinnamon
- Salt
- Unsalted Butter
For the Cake
- Gluten Free All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Sour Cream
- Milk of Choice
- Unsalted Butter
- Large Eggs
For the Filling
- Brown Sugar
- Cinnamon
How to make Gluten Free Coffee Cake
Make the Topping
Turn on your oven and let it preheat fully. Line the bottom of a cake pan with parchment paper and spray the sides with cooking spray. In a bowl, combine all the topping ingredients other than the butter. Once combined, cut in the butter and set the mixture in the fridge for now.
Make the Cake
Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a separate bowl, thoroughly mix the remaining cake ingredients. Whisk the dry ingredients into the wet until everything is well combined.
Make the Filling
Mix the filling ingredients together in a small bowl.
Assemble
Pour half of the cake batter into your prepared pan and then sprinkle the filling mixture on top evenly. Now, cover up the filling with the rest of the cake batter and top it off with the crumbly topping mixture. Pop the cake in the oven to bake until a toothpick in the center comes out clean.
Serve
Let the cake cool COMPLETELY in the pan, then slice and serve. DEVOUR!
Recipe Variations
If you LOVE the sounds of this cake but want to mix things up, go right ahead! For a fruity take on coffee cake, you might want to consider swirling some jam in the cake batter. For some extra indulgence, add in some chocolate chips or butterscotch chips. To make it a vegan gluten free coffee cake, you could use dairy free butter, coconut yogurt instead of sour cream and try it with a flax egg instead of a real egg. Let me know how it turns out if you give this a try!
How to store Coffee Cake
This coffee cake recipe will keep well if stored in an airtight container. In the fridge, it will last up to a week and in the freezer it should last up to 3 months. To freeze it, I recommend slicing it into portion sizes and freezing them that way for easier thawing.
more gluten free breakfast treats:
- gluten free scones with blueberries
- gluten free baked carrot cake donuts
- gluten free vegan pumpkin cinnamon rolls
Gluten Free Coffee Cake
Ingredients
For the topping:
- 3/4 Cup 1:1 Gluten free all purpose flour (make sure it has xanthan gum in it. 120g) *
- 1/2 Cup Brown sugar, packed
- 3/4 tsp Cinnamon
- Pinch of salt
- 6 Tbsp Cold Unsalted butter, cut into cubes
For the cake:
- 1 3/4 Cup 1:1 Gluten free all purpose flour (280g)
- 2 tsp Baking powder
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 2/3 Cup Granulated sugar
- 2/3 Cup Sour cream
- 1/2 Cup Milk of choice (I used unsweetened almond milk)
- 1/3 Cup Unsalted butter, melted
- 2 Large eggs, at room temperature
For the filling
- 1/2 Cup Brown sugar, packed
- 1/2 tbsp Cinnamon
Instructions
- Pre heat your oven to 350 degrees and line the bottom of an 8 or 9 inch cake pan with parchment paper, spraying the sides with cooking spray.
Making the topping:
- In a medium bowl, mix the flour, brown sugar, cinnamon and salt. Use your fingers to cut in the butter until well mixed and large crumbles form. Refrigerate until ready to use.
Make the cake:
- In a medium bowl, whisk the flour, baking powder, baking soda and salt.
- In a separate large bowl, whisk together the remaining cake ingredients.
- Whisk the dry ingredients into the wet ingredients until smooth and mixed.
Make the filling:
- Mix the filling ingredients in a small bowl.
Assemble:
- Pour half the cake batter in the prepared pan. Sprinkle the filling evenly over top. Then, gently scoop the rest of the batter on top and smooth out evenly.
- Crumble the topping on top and push in gently so it adheres to the batter.
- Bake until a toothpick inserted in the center comes out clean, about 1 hr – 1 hr 10 minutes.
- Let cool in the pan COMPLETELY
- DEVOUR!
Notes
Nutrition
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