If you’ve been craving a soft and buttery gluten-free coffee cake with a cinnamon sugar swirl and a thick crumb topping, this recipe is for you. It’s light and fluffy, just like the classic bakery version! Whether you’re baking for a special brunch or want a weekend treat, this homemade coffee cake is just the recipe to make. There are also dairy-free and sugar-free options!
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❤️ Why this is the best gluten-free coffee cake recipe:
[👉 Jump to Recipe]
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. It only took me 13 years of gluten-free baking to learn this about him!
Check out my delicious gluten-free cake recipes and my gluten-free breakfast recipes. There is a recipe for every occasion!
If you’re looking for a delicious, refined sugar-free crumb cake, try my Gluten-Free Crumb Cake recipe. It uses coconut sugar, which is refined-sugar-free. I have several delicious holiday coffee cake recipes as well! We love this Gluten-Free Pumpkin Coffee Cake and this Gluten-Free Cranberry Coffee Cake!
Allergen Information:
This fluffy, homemade gluten-free breakfast cake is:
- gluten-free
- nut-free
- soy-free
- Make it dairy-free with plant-based butter and milk.
- If you are egg-free, reader Beverly shares how she made this cake egg-free! (See the above reader review.)
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 and King Arthur’s Measure for Measure. Other blends will work, but be sure to adjust the wet and dry ratios if needed. You can also use my DIY Gluten-Free Flour Blend or my special Gluten-Free Cake Flour Blend to make this gluten-free coffee cake recipe.
- Xanthan Gum – If your gluten-free flour blend doesn’t contain a binder such as xanthan gum or guar gum, please add 3/4 teaspoon.
- Brown Sugar – Adds a rich, sweet flavor to the cinnamon swirl and streusel topping.
- Sugar – Cane sugar help keep this cake perfectly sweet.
- 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.
- Butter – I used unsalted butter. Adds richness and flavor; plant-based works well for dairy-free baking.
Want to make this cake dairy-free, egg-free, or gum-free? You can—see notes above in the Allergen Section.
Tips for a Fluffy Coffee Cake:
- 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 rice-heavy 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.
- To make a fluffier cake, avoid overmixing the cake batter. I do not recommend using a stand mixer for cake batter.
Note From The Kitchen: After over a decade of gluten-free baking, I’ve learned that flour blends can behave in wildly different ways. Some need more moisture, while others bake faster or slower. Don’t stress, if your batter feels too thick or thin, simply adjust by adding more milk or flour, a tablespoon at a time. Trust your instincts, and don’t forget to let the batter rest if it feels gritty.
How to Make a Gluten-Free Coffee Cake (Step-By-Step)
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.
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Step 1: Start by adding your gluten-free flour blend, sugar, baking powder, and salt to a large mixing bowl. Whisk them well so everything is evenly distributed; this helps you prevent uneven rising later.
Step 2: In a separate bowl, combine the melted butter, eggs, milk (or dairy-free milk), and vanilla. Give it a good whisk until everything is fully blended. It’s important that your butter is melted but not hot, or it could cook the eggs.
Step 3: Pour the wet ingredients into the dry mixture. Use a spoon or spatula (not a mixer) to stir gently until just combined. The batter should look thick but smooth; don’t worry if there are a few small lumps. Overmixing can make gluten-free cakes dense and gummy, so stop mixing once everything looks incorporated.
If your batter feels gritty (which sometimes happens with rice-based gluten-free flour blends), let it rest for 15–20 minutes before baking. This gives the rice in the blend time to hydrate and improves the final texture.
✏️ Sandi’s Tip: Gluten-free flour blends all absorb moisture differently. If your batter looks too runny, sprinkle in a little more flour. If it feels too dry or thick, add a splash of milk. Trust your instincts!
📢 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. Scoop in half of the batter and smooth it out with a spatula.
Step 5: Mix the cinnamon and sugar together in a small bowl. Sprinkle the mixture evenly over the batter in the pan. Then spoon the remaining batter on top and gently spread it out. Use a butter knife to swirl the batter in a few figure-eight motions. This creates that signature ribbon of cinnamon sugar throughout.
Step 6: Add the crumble topping dry ingredients to a small bowl. Add the softened butter and mix.
Step 7: Want that chunky bakery-style topping? Pop the crumble into the freezer for 10–15 minutes. Chilling helps the butter firm up, creating larger, crunchier crumbs when baked.
Step 8: Remove the chilled topping from the freezer and crumble it over the top of your cake. Don’t worry if the pieces aren’t uniform. This gives your streusel topping a rustic look.
Step 9: Place your cake in a preheated 350ºF oven and bake for 30 to 35 minutes. Baking time can vary depending on the depth and size of your pan. If you’re using a glass pan or a loaf pan, expect it to take 5–10 minutes longer.
Insert a toothpick into the center of the cake. If it comes out clean or with just a few dry crumbs, your cake is ready. If you see wet batter, give it more time and check again in 5-minute intervals.
Storage and Freezing Tips:
- Store the gluten-free coffee cake in an airtight container. It will keep fresh for up to 4 days. If it is summer, you may want to store it in the fridge.
- To freeze the whole cake, wrap it in plastic wrap, then place it in a large freezer-safe zipper bag. You can freeze this cake for up to 3 months.
- To freeze slices, place them in a single layer in a freezer-safe container or zip-top bag with parchment between them to prevent sticking.
- To thaw, place them on the counter or microwave for 20 seconds.
Frequently Asked Questions:
I used a 9″ round cake pan, but you can use other sizes, including a loaf pan.
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.
This often happens when there’s not enough liquid or if your flour blend is high in starch. See my note above about adjusting the moisture for your flour blend.
If you’re new to cake baking, here’s a good write-up of my favorite Kitchen Tools For Baking Cakes. Having the right tools can make all the difference in your baking. I also have a lot of helpful Gluten-Free Baking Tips to help you bake like a seasoned pro.
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?
💬 Did you make this gluten-free coffee cake recipe? I’d love to hear how it turned out, and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Bakery-Style Gluten-Free Coffee Cake
Ingredients
Equipment
Method
- In a large bowl, combine 2 cups gluten free flour blend, 1/2 cup cane sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt in a large mixing bowl and whisk to blend.
- In a smaller bowl, add 2 large eggs, partially melted 1/2 cup unsalted butter, 1 teaspoon pure vanilla extract, and 1 cup non-dairy milk. 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.
- Mix 1/4 cup cane sugar and 1 1/2 teaspoons ground cinnamon 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.
- Add 3/4 cup gluten free flour blend, 3/4 cup brown sugar, 3 teaspoons ground cinnamon, and softened 1/2 cup unsalted 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
- 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.
- Add 1/2 cup powdered sugar and 3 tablespoons non-dairy milk to a mixing bowl. Use a whisk to whip it into a semi-thick glaze. (For a thicker glaze, add more powdered sugar. For a runnier glaze, add more milk.)
Nutrition
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!) and my Gluten-Free Cake Flour Blend.
- 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 with vegan butter.
- I used almond milk, but other dairy-free kinds of milk or regular milk will work.
- To keep your cake light and fluffy, avoid overmixing your cake batter.
- Freezing the streusel topping for 15 minutes will make it hold its shape better while baking.
- This cake will keep up to 4 days in an airtight container or up to 3 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Delicious
I am glad you loved this coffee cake recipe, Liz. Thank you.
Perfect! I split it in half and I also substituted sour cream and some water for the milk. Baked for 25ish mins. Came out perfectly!
I love you shared your sour cream hack with us. I am so glad you loved the cake!!
This is absolutely delicious! I replace 1/2 cup of the flour with gluten free sourdough starter and it is so moist, so delicious. Despite all the sugar and butter, it tastes light and fluffy. I was afraid it would be too sweet but it’s amazing.
I love this idea to use sourdough starter. You are really creative and I am glad to hear it worked out well.
This coffee cake is now a staple in our house. I make if gf and df and it is amazing. I use King Arthur all purpose gf 1:1 in my baking.
The cake i is moist and not at all grainy like some gf cakes. The kids love it and you would never know this wasn’t the real deal.
Well done!!
Hi Jolene, I am so happy you love this coffee cake. I find the KA flour is milled finely and doesn’t need to rest to avoid grittiness like some of the other brands. Have you tried my pumpkin coffee cake recipe? I know it isn’t fall, but that is another winner to try since you love this cake.
I used Bob’s Red Mill 1 to 1 gf flour for this and a loaf pan. The batter was quite wet, and when I went back to review to see if I made an error, I noticed the ingredients list calls for 2 cups of flour but the directions only list 3/4 cup of flour for the cake. Just an fyi for anyone who jumped ahead to the instructions like I did.
Hi Karen, I looked everywhere and I am not sure where you see 3/4 cup for the cake. Can you please let me know so I can look?
There are different sections of the overall recipe (cake, streusel, swirl) and the streusel recipe calls for 3/4 cup of flour.
Hi Nancy, I can’t tell if your comment is a question, or you are just clarifying something?
so very good! would highly recommend for all the GF friends. added a little extra topping and found it to be perfect.
I am so glad you loved this cake. Thank you so much for trying my recipe!
it came out great, even though I forgot to add the half cup sugar to the main cake mix. Definitely trying again again the correct way
I am glad you loved this coffee cake with less sugar. It is actually good to know because I do often get questions about how to reduce the sugar in recipes from my readers. Thank you so much for coming back to let me know.
The cake came out great and everybody in my house liked it. Right now 4/5 stars. I’ll mix the batter less next time and add a bit more cinnamon as I felt it was lacking a bit of flavor. Hopefully that’ll knock it up to 5 starts. Thanks!
I am so glad you loved this cake, and I hope it gets to 5 stars soon. You can add more cinnamon, vanilla, or even 1/2 teaspoon of almond extract for more flavor.
Coffee ??? cake – but there isn’t any coffee in is there? or am I missing something?? Sorry really wanting to try this 🙂
Hi Natasha, This cake is called coffee cake, but there is no coffee in the recipe. It is traditionally served with coffee with breakfast.
I just made this! Followed the recipe exact, but I did add 1/4 cup sour cream and for the egg I used 1/4 cup apple sauce and one egg substitute of bobs egg replacer (as suggested). Very good, especially for being GF and EF. I didn’t put the crumble in the freezer, just the fridge. I did let the batter sit for 10 minutes or so before assembling. Thanks for the recipe, will make again!
Wow, I am so glad you were able to make this cake egg free. You made my day letting me know!
I have Cup4Cup AP flour. Do I need to add/subtract anything?
Hi Joan, I haven’t tested that flour blend in my recipe…more importantly, Cup4Cup just redid their recipe and I have no idea how the new mix performs. One reader told me they tried it in a cake recipe and it was great…but she said it wasn’t good in a cookie recipe she tried. We are in the middle of a heat wave here in California, so I haven’t been able to bake and test the new blend yet.
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.
One of the best coffee cakes I’ve ever had! I used regular milk and made a smaller amount of streusel (I can never seem to make a recipe without tweaking it a bit) but I followed the directions regarding letting the batter rest and I think it made such a difference in the texture of the cake. We ate it piping hot out of the oven and it was delicate and fluffy. I did need to bake it about 15 minutes longer than the suggested time but it was very moist and delicious!
You made my day. I am so glad you enjoyed this cake. It is good to know you had to bake it a little longer. What size pan did you use?
Just checked and I used an 8” square glass baking dish. No wonder it took a bit longer to bake. Good too know that depending on what type of bakeware you use you can adjust the time and it still turns out great.
That makes sense. I am so glad it worked out well!!
The freezing made the topping too difficult to use:(
I haven’t heard this issue. How long did you freeze the topping? I would let it thaw then crumb with a fork before adding to the cake.
Really loved this! Mine needed a little longer in the oven, around 10-15 min more. The streusel topping was very good, but thick. Next time I might half the streusel amount.
Thanks for a great recipe!
You are so welcome! Great idea to half the streusel topping if you felt it was too much.
Hi!! I just made this! In the oven now 🙂 I’m wondering if the addition of 3/4 c of flours in the cinnamon swirl is intentional? Can’t wait to taste it out of the oven 🙂
Hi Lindsey, it is correct. I hope you enjoyed the cake.
I just made this delicious coffee cake this morning for my family for Christmas Eve breakfast. My whole family loved it, it was so moist and delicious and the texture was amazing. I did add the 1/4 of sour cream recommended in the “substitutions” section. Can’t say enough about this recipe. I’ve never made a homemade coffee cake before let alone a gluten free one so I was nervous but Sandy’s instructions are so helpful, I figured I’d give it a whirl! Just fabulous. This made my day! 🥰
You made my day, Kayla. I am so glad everyone loved the cake. Have a Merry Christmas!
I’m so glad I found your recipe!!! My son and I occasionally enjoy a piece or 2 with our morning coffee. Can’t wait to share with friends 😊
I am so glad you and your son are enjoying this cake recipe! I have a pumpkin version too for fall if you want to try a tasty variation.
I would suggest reordering the recipe. The crumble should be done first so it can be in the freezer while making the cake. Also, the crumble must be mixed by hand. If you mix with a mixer, it will become a paste. The cake was less sweet than I hoped but improved with the glaze.
Hi Amy, thank you for the feedback. I can reorder this, but I find most people let their batter sit for 15-20 minutes. This helps soften the rice flour in gluten free flour blends, making the cake turn out without grittiness. Resting the batter while the streusel topping freezes is ideal.
Do you think this would bake well in a bundt pan? Would anything need to be changed?
Hi Marli, I haven’t tested it, but it should be okay. I am curious how you would do the streusel topping if you use a bundt cake pan.
Girl. I made this today for the first time with YOUR flour blend! I’ve never made a coffee cake of any kind ever, so there was a lot of self-doubt going on. Oh my word it is sooooo gooood😊 I’m keeping half & donating the other half for our small-town hospital’s bake sale/auction! There’s one other gf girl within our hospital so I’m hoping she’ll buy it😍 Thank you for everything you do for our “community”💓
I am so glad you tried this recipe with my flour blend. I will add it to the list of recipes that can be made with it. I suspected my blend would do well in other cake recipes, but I have only been able to test my lemon cake so far. Thank you for being so kind to make this for a fundraiser, that is so sweet of you.
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.
Any suggestions?
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.
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.
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.
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!
I am really glad you enjoyed the cake Charlynn 🙂
How large of a cake pan is used for this?
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.
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.
You are so sweet Lisalia. I am so glad you enjoyed it :-).
Where is the coffee in this coffee cake.
Hi Theodora, coffee cake is typically eaten with coffee. The recipe doesn’t contain coffee.
Can I use regular milk?
Hi Laura, regular milk is fine to use in this recipe. Thank you.
The streusel topping on this is to die for! Thanks for the great recipe!
You are so welcome Jill :-).
This is delicious. Does this freeze well?
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.