This homemade gluten-free coffee cake recipe is absolutely delicious! It is filled with cinnamon swirls and a thick gluten-free cinnamon streusel topping. I walk you through every step to make this incredibly fluffy breakfast cake. I also include an easy dairy-free option for my readers who need a gluten-free dairy-free option.
I promise to keep this story brief, but Mr. Fearless Dining’s weakness is coffee cake. The higher the crumble topping, the better. He never told me this. I didn’t find out until I created and perfected this recipe, and he promptly ate two slices.
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.
Recipe At A Glance:
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, which is refined-sugar-free.
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, and I am happy with the way recipes turn out. I use an egg replacer, and when a recipe calls for 2 eggs, I use an egg replacer for one of the eggs and 1/4 cup applesauce for the second. Comes out wonderful each time.”
Beverly D., Blog comment
Allergen Information:
This homemade coffee cake recipe is gluten-free, nut-free, and soy-free. It has a dairy-free option. If you are egg-free, read the reader rave comment below. Beverly shares how she made this cake egg-free!
This post may contain affiliate links. Please read our Disclosure Policy.
Substitutions:
- Adding 1/4 cup of sour cream to your wet ingredients can make your coffee cake extra moist.
- You can make this recipe egg-free by using an egg replacer and applesauce. My reader’s method is quoted above..
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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. You can also use my DIY Gluten-Free Flour Blend in this recipe. (It is also gum-free!)
- Xanthan Gum – If your gluten-free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 1 teaspoon.
- Butter – I used unsalted butter.
- Ground Cinnamon – Double-check that your ground cinnamon is gluten-free. Sometimes, there can be cross-contamination. I like to use McCormick, Simply Organic, and Penzeys brands because I know they are gluten-free.
- Milk or Non-Dairy Milk – I used almond milk to make this recipe. Any dairy-free or regular milk will work.
Tips For Success
1. Melt the butter before adding it to the wet ingredients. It makes it easier to blend.
2. If you notice your batter has grit, which can be more common with some rice-heavy gluten-free flour blends, let the batter sit for 20 minutes before baking.
3. Ensure your oven rack is in the middle of your oven. This will help bake your cake more evenly with the crumb topping.
4. If you want your cake to be more fluffy, do not overmix the cake batter. I do not recommend using a stand mixer for cake batter.
Step-By-Step Photos and Directions:
Learning how to make a gluten-free coffee cake is so easy. 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: Combine the dry cake ingredients (flour, sugar, baking powder, and salt) in a large
Step 2: Add the wet ingredients (melted butter, eggs, milk, and pure vanilla extract) to a smaller bowl and whisk to mix.
Step 3: Pour the wet ingredients into the dry ingredients and mix them together until just “barely” mixed. This will help keep your cake light and fluffy.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Spray a 9″ cake pan or loaf pan with a gluten-free 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 of the cinnamon sugar. Use a knife to drag around the batter to swirl and spread the cinnamon sugar around the cake.
Step 6: Add the crumble topping dry ingredients in a small bowl.
Step 7: Add the softened butter and mix. Freeze the crumble topping for 10-15 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 the crumble topping over the cake batter and bake at 350º F for 30-35 minutes. The 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 must 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 may also love this easy Gluten-Free Pumpkin Coffee Cake or this Gluten-Free Cranberry Coffee Cake!
Frequently Asked Questions:
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. As shown in the photos above, your cake batter should be thick but not too thick.
This recipe makes delicious muffins. Divide the cake batter into muffin tins. Fill each 3/4 full and sprinkle the streusel topping over each one. Baking time will be about 20 minutes.
One of my favorites is making 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.
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.
My photo doesn’t do it justice. This cake is super moist and yummy! Thank you!”
Renee G., Pinterest comment
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Coffee Cake
Equipment
- Cake pan
- Mixing bowls
Ingredients
Streusel Topping: Make First and Freeze While Preparing the Cake
- ¾ cup gluten free flour blend
- ¾ cup brown sugar
- ½ cup butter softened, not melted
- 3 teaspoons ground cinnamon
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
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.
- Let the cake batter rest while you make and freeze the streusel topping.
For the Streusel:
- Add the flour, sugar, cinnamon, and softened butter and mix. Freeze the crumble topping for 15-20 minutes then use a fork to crumble the slightly hardened mixture.
- In a bowl, add the crumble topping dry ingredients.
- Sprinkle the crumble topping over the cake batter.
- Preheat the oven to 350º F
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 have not tested other flours.
- This recipe also works with my DIY Gluten Free Flour Blend (gum-free!)
- 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. 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.
SPECIAL NOTE
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.
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.
I thought this recipe was great but I’m concerned I might’ve done something wrong. It ended up being kind of sticky and gummy almost. Not a typical cake texture. I’m wondering if I over mixed it. I kept mixing because I had flour clumps in my batter.
Either way the flavor was great and I’ll be making this again!
Hi Tanya, this cake definitely shouldn’t be gummy. What flour blend did you use, how did you mix the batter (by hand or stand mixer?) Did you substitute any ingredients? Did you add xanthan gum and perhaps your flour blend already had a binder? These questions can help me troubleshoot…this cake should turn out very fluffy, not gummy.