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 need a gluten free dairy free coffee cake.
I promise to keep this story brief, but the coffee cake is Mr. Fearless Dining's weakness. The higher the crumble topping, the better 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 is true.
If you love cakes as much as we do, you will want to check out my delicious gluten free cake recipes.
Why Make This Cake:
- 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 to make this gluten free coffee cake recipe.
- 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 easy Gluten Free Pumpkin Coffee Cake!
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 ¼ cup applesauce for the second. Comes out wonderful each time."Beverly D.
Gather up your gluten free ingredients. This cinnamon breakfast cake recipe will be so good, I promise!
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
- 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.
Tips For Success:
- Melt the butter before adding it to the wet ingredients. It makes it easier to blend.
- If you notice your batter has grit, which can be more common with some gluten free flour blends, let the batter sit for 20 minutes before baking.
- Ensure your oven rack is in the middle of your oven. This will help bake your cake more evenly with the crumb topping.
- If you want your cake to be more fluffy, do not overmix the cake batter. I do not like using a stand mixer for cake batter.
If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes. Having the right tools can make all of the difference in your baking. I also have a lot of helpful Gluten Free Baking Tips to help you bake like a seasoned pro.
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
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 small 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. Use a fork to spread it around and to break up extra large crumbs.
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 gluten free cinnamon 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 be baked 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!
- You can make your coffee cake extra moist by adding ¼ cup of sour cream to your wet ingredients.
- You can make this recipe egg-free by using an egg replacer. See the quote above the ingredient notes to see how my reader does this.
- If you want a gluten free dairy free coffee cake, use plant-based butter instead of regular butter to make this recipe dairy-free.
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 shown in the photos above.
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.
My photo doesn’t do it justice, this is super moist and yummy! Thank you!"Renee G., Pinterest user
More 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!
Gluten Free Coffee Cake
- Cake pan
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
- ¼ cup sugar
- 1 ½ teaspoons ground cinnamon
- ¾ cup gluten free flour blend
- ¾ cup brown sugar
- 3 teaspoons ground cinnamon
- ½ cup butter softened, not melted
- ½ cup powdered sugar
- 3 tablespoons non-dairy milk
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.
- 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.
- 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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
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Can I use a 9inch springform pan?
Hi Betty, I think that should be fine.
Made this today. Great recipe and thorough explanation of how to. Light crumble and texture. Better than most non-GF cakes that I have bought and made in the past. A 100% keeper! Thank you!
I am so glad you loved the cake. Thank you so much for the compliment and kind words!
My crumble topping is still very wet. I have already added ten minutes to my bake time.
Hi Joyce, what size pan are you baking it in? Did you sub anything? Sometimes an item needs to bake longer. I think it depends on the flour blend as some are starchy. I would try the toothpick test to see if the cake is finished.