Filled with cinnamon swirls and a thick gluten free cinnamon streusel topping, this homemade gluten free coffee cake recipe is absolutely delicious! This recipe walks you through every step to make this incredible cake. I include an easy dairy-free option for my readers who are also dairy-free.
Jump To:
I promise to keep this story brief, but Mr. Fearless Dining's weakness is coffee cake. The higher the crumble topping, the better...only he never told me this. It wasn't until I created and perfected this recipe and he promptly ate two slices that he told me.
I had to laugh, how do you keep such important information from your wife? Especially when she is a blogger who develops gluten free recipes for fun? I guess the saying you learn something new about your partner each day really is true.
If you love cakes as much as we do, you will want to check out all of my delicious gluten free cake recipes.
Why this recipe is great:
I absolutely love this cake because it is so light and fluffy. It combines with the thick crumb topping to melt in your mouth! It is so good! You only need a few simple ingredients and this gluten free cinnamon streusel cake is ready in about 40 minutes!!
If you are looking for a delicious refined sugar-free crumb cake version, you will love my Gluten Free Crumb Cake recipe. It uses coconut sugar so it is lower glycemic and lowers your guilt! You may also love this crazy good Gluten Free Pumpkin Coffee Cake!
Ingredient notes:
Gather up your gluten free ingredients. This cinnamon breakfast cake recipe is going to be so good, I promise!
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan stick butter.
- Cinnamon - Double check that your ground cinnamon is gluten free. Sometimes there can be cross-contamination. I like to use Rodelle, McCormick, and Penzeys brands because I know they are gluten free.
Recipe step by step directions:
It is so easy to learn how to make a gluten free coffee cake. I break it all down into simple step-by-step directions. You can also watch the video to see how I make it.
Step 1: In a large bowl, combine the cake ingredients in a large mixing bowl and whisk to blend.
Step 2: In a smaller bowl, add the wet ingredients and whisk to mix.
Step 3: Pour the wet ingredients into the dry ingredients and mix until just "barely" mixed. This will help keep your cake light and fluffy.
Step 4: Spray a 9" cake pan or loaf pan with non-stick spray and add half the cake batter. Spread it out.
Step 5: Mix up the cinnamon and sugar for the swirl and sprinkle it around the cake batter. Put the rest of the cake batter on top and spread it out.
Step 6: In a bowl, add the crumble topping dry ingredients.
Step 7: Add the softened butter and mix. Freeze the crumble topping for 15-20 minutes then use a fork to crumble the slightly hardened mixture.
Step 8: Sprinkle the crumble topping over the cake batter.
Step 9: Spread out the crumble topping and bake at 350º F for 30-35 minutes. Actual baking time can vary greatly depending on if you bake this in a loaf pan or cake pan, and how deep your pan is.
To tell if the cake is done baking, take out the cake and insert a toothpick into the middle of the cake. If the toothpick comes back with crumbs or batter, it will need to bake more. If the toothpick comes out clean, the cake is finished baking.
While you are at it, if you are a cinnamon fanatic like me, my gluten free churros make another fun treat!
Expert Tips and Recipe FAQ:
You can make your coffee cake extra moist by adding ¼ cup sour cream to your wet ingredients.
If your cake turned out crumbly, it means there wasn't enough liquid. Sometimes this happens if you use a starchy gluten free flour blend. Your cake batter should be thick, but not too thick as show in the photos above.
You can easily make this gluten free cinnamon coffee cake dairy-free by using vegan butter. My recipe already uses non-dairy milk.
This recipe makes delicious muffins. Just divide the cake batter into muffin tins. Fill each ¾ full and sprinkle the streusel topping over each one. Baking time will be about 20 minutes.
I think the most popular gluten free coffee cake mix is by Krusteaz. You do need to make sure the box you buy is labeled gluten free because this company also makes a wheat version. I know William Sonoma also makes a gluten free coffee cake mix, but I haven't tried it yet.
One of my favorites is to make a gluten free coffee and walnut cake. You can add finely chopped walnuts or pecans to the streusel you sprinkle into the cake mix.
I used a 9" round cake pan, but you can use other sizes including a loaf pan.
Reader Rave:
My photo doesn’t do it justice, this is super moist and yummy! Thank you!"
Renee G., Pinterest user
More delicious gluten free cake recipes:
- Gluten Free Date Nut Cake
- Delicious Gluten Free Apple Bundt Cake
- My Best Gluten Free Honey Cake
- Gluten Free Lemon Poppy Seed Cake
Check out this easy Gluten Free Coffee Cake Web Story too!
Recipe
Gluten Free Coffee Cake
Equipment
- Cake pan
Ingredients
For the Cake:
- 2 cups gluten free flour blend * see note
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs size large
- ½ cup butter melted
- 1 teaspoon pure vanilla extract
- 1 cup non-dairy milk * see note
Cinnamon Swirl:
- ¼ cup sugar
- 1 ½ teaspoons ground cinnamon
Streusel Topping:
- ¾ cup gluten free flour blend
- ¾ cup brown sugar
- 3 teaspoons ground cinnamon
- ½ cup butter softened, not melted
Optional Glaze:
- ½ cup powdered sugar
- 3 tablespoons non-dairy milk
Instructions
For the Cake:
- In a large bowl, combine the cake ingredients in a large mixing bowl and whisk to blend.
- In a smaller bowl, add the wet ingredients and whisk to mix.
- Pour the wet ingredients into the dry ingredients and mix until just "barely" mixed. This will help keep your cake light and fluffy.
- Spray a 9" cake pan or loaf pan with non-stick spray and add half the cake batter. Spread it out.
For the Swirl:
- Mix up the cinnamon and sugar for the swirl and sprinkle it around the cake batter. Put the rest of the cake batter on top and spread it out.
For the Streusel:
- Preheat the oven to 350º F
- In a bowl, add the crumble topping dry ingredients.
- Add the softened butter and mix. Freeze the crumble topping for 15-20 minutes then use a fork to crumble the slightly hardened mixture.
- Sprinkle the crumble topping over the cake batter.
Baking
- Spread out the crumble topping and bake at 350º F for 30-35 minutes. Actual baking time can vary greatly depending on if you bake this in a loaf pan or cake pan, and how deep your pan is.
- To tell if the cake is done baking, take out the cake and insert a toothpick into the middle of the cake. If the toothpick comes back with crumbs or batter, it will need to bake more. If the toothpick comes out clean, the cake is finished baking.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- To keep your cake light and fluffy, do not overmix your cake batter.
- Freezing the streusel topping will make it hold its shape better while baking.
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free holiday cookies baking tips!)
Beverly
I cook and bake for my granddaughter who is gluten free, but 3 years ago also became dairy free as well. She loves the recipes of yours that I have made for and I am happy with the way recipes turn out. I use egg replacer and when a recipe calls for 2 eggs I use the egg replacer for one of the eggs and 1/4 cup applesauce for the second. Comes out wonderful each time.
Sandi Gaertner
I am thrilled your granddaughter loves the recipes. I love you found a way to use egg replacer and applesauce to make things egg-free for her! Thank you so much for coming to let me know it works.
Charlynn
This was yummy!! I made a couple of adjustments but they are pretty minor. I didn't have time to freeze the crumble so I just melted the butter because I find that gives really good results and I prefer it to cutting in the butter. Just give the crumble a good stir before sprinkling. Probably since I melted it though, the crumble seemed a little wet so I added 1/2 a cup of oatmeal to it and it was really yummy. A hint sweeter than I'd prefer but still yummy.
Also... 5 minutes into baking it, I realized I'd left the melted butter for the batter in the microwave. Oops. It actually still turned out really yummy though. Leftovers probably won't stay as soft without the butter but we probably won't have any anyway. Next time I'll probably just swap the butter for applesauce. I'll definitely make it again!
Sandi Gaertner
I am really glad you enjoyed the cake Charlynn 🙂
J'Marinde
How large of a cake pan is used for this?
Sandi Gaertner
Hi, I used a 9" cake pan. I added this information to the recipe for others to see as well. Thank you for reaching out.
Lisalia
Thank you for your gluten free recipes! This one was outstanding. A yummy snack cake after a long week of school. We're excited to serve it all weekend. Perfect with a cup of coffee.
Sandi Gaertner
You are so sweet Lisalia. I am so glad you enjoyed it :-).
Theodora Reeves
Where is the coffee in this coffee cake.
Sandi Gaertner
Hi Theodora, coffee cake is typically eaten with coffee. The recipe doesn't contain coffee.
Jill Baird
The streusel topping on this is to die for! Thanks for the great recipe!
Sandi Gaertner
You are so welcome Jill :-).
Barb
This is delicious. Does this freeze well?
Sandi Gaertner
I am glad you loved the cake :-). This cake freezes really well. I slice it then put the slices into a freezer safe zipper bag.