Gluten-Free Cinnamon Coffee Cake
Published
Few things compare to the joy of sinking your teeth into a warm, comforting slice of gluten-free cinnamon coffee cake. For me, it’s a small bite of nostalgia, and I’m thrilled that my kids love it just as much. This cake is easy to make and irresistibly soft and buttery, layered with a rich cinnamon filling. It’s finished off with a classic, crumbly cinnamon-sugar topping—perfect for an easy breakfast treat or cozy afternoon snack.
“This cake is delicious! Followed your recipe and only had to bake a bit longer which is probably due to my oven. Just tested with a fresh toothpick until it came clean. Even our non-celiac family thought it was delicious!! I’m making one again today to share with more family. Thank you!!!
– Christina
Bakery Style Gluten-Free Coffee Cake
What I love most about this recipe is how it brings all the cozy flavors of a bakery-style coffee cake right into my own kitchen without the gluten. The combination of almond flour and a quality gluten-free flour blend gives the cake a soft, tender texture. And, of course, the cinnamon sugar topping is the real star. It crisps up beautifully in the oven, adding that irresistible sweet crunch. Whether I’m making it for a weekend brunch or simply because we’re craving something warm and spiced, this cake never lasts long in my house.
Gluten-Free Cinnamon Coffee Cake
Ingredients
Cake
- 2½ tbsp white vinegar
- 2½ cups milk, dairy-free use unsweetened almond milk, cashew, or coconut milk
- 3¾ cups all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 3 tsp baking powder
- 1 cups granulated sugar
- ½ cup light brown sugar, packed
- ¼ tsp salt
- 1 tbsp pure vanilla extract
- 1 cup butter, melted, dairy-free use Smart Balance butter
- 3 large eggs , room temperature
Filling
- 1 tbsp ground cinnamon
- 1 cup light brown sugar, packed
Topping
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ½ cup butter, melted. For dairy-free use Smart Balance butter
- 1⅓ cups all-purpose gluten-free flour with xanthan gum
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9" x 13" glass pan with gluten-free cooking spray.
- Add the white vinegar to the milk in a large glass measuring cup or small bowl and stir to combine. Set aside. (This makes homemade buttermilk)
- To make the cake batter: Add the gluten-free flour, baking powder, salt, brown sugar, and granulated sugar to a large bowl and using a hand mixer, mix on low, to combine the dry ingredients. Pour in the melted butter and pure vanilla extract and mix to combine. Beat in the eggs and mix until smooth. Pour in the milk about a cup at a time and mix until the batter is smooth. Set aside.
- To make the filling: In a small bowl whisk together the brown sugar and ground cinnamon.
- Pour half of the cake batter in the greased pan. Sprinkle the top of the cake batter with the cinnamon sugar filling. Pour the rest of the cake batter over the cinnamon sugar layer.
- To make the crumb topping: In a medium-sized bowl whisk together the brown sugar, sugar, gluten-free flour, and cinnamon. Add the melted butter, stirring until well combined. Sprinkle the crumb topping evenly over the top of the cake batter.
- Bake the cake on the middle rack for 30 minutes. At the 30 minute mark, Cover with foil, and then bake for another 20-30 minutes, until the toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
- Store leftovers in an air-tight container. See the notes on freezing instructions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Cinnamon Coffee Cake Step by Step
Gather the ingredients: Gather all the ingredients. Preheat the oven to 350°F and grease a 9″ x 13″ glass baking pan with gluten-free cooking spray.
Make the buttermilk: In a large measuring cup or small bowl, combine 2 1/2 tbsp white vinegar with 2 1/2 cups milk (or dairy-free alternative). Stir and set aside to allow the mixture to slightly curdle.
Mix the dry ingredients: In a large mixing bowl, whisk together 3 3/4 cups gluten-free all-purpose flour with xanthan gum, 3 tsp baking powder, 1/4 tsp salt, 1 cup granulated sugar, and 1/2 cup packed light brown sugar. Using a hand mixer on low speed, blend until well combined.
Combine the wet ingredients: Next, pour in 1 cup melted butter (or Smart Balance for dairy-free) and 1 tbsp pure vanilla extract. Mix until combined. Add 3 large room-temperature eggs and beat until smooth.
Add the buttermilk: Gradually pour in the prepared buttermilk, about one cup at a time, mixing until the batter is smooth and fully incorporated. Set aside.
Make the cinnamon filling: In a small bowl, whisk together 1 cup packed light brown sugar and 1 tbsp ground cinnamon until evenly combined.
Assemble the cake layers: Pour half of the cake batter into the greased pan, spreading it evenly.
Add the cinnamon filling: Sprinkle the cinnamon sugar filling over the batter, covering the surface.
Add the last layer of batter: Pour the remaining batter on top, spreading it carefully to create an even layer.
Prepare the crumb topping: In a medium bowl, whisk together 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 1/3 cups gluten-free all-purpose flour with xanthan gum, and 1 tbsp ground cinnamon. Stir in 1/2 cup melted butter (or Smart Balance for dairy-free), mixing until a crumbly texture forms.
Top the cake: Sprinkle the topping over the cake batter to evenly coat the top.
Bake the cake: Place the cake on the middle rack of the oven and bake for 30 minutes. At the 30-minute mark, cover the cake with foil and continue baking for another 20-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Remove the cake from the oven and let it cool for 20 minutes before slicing and serving. Enjoy warm for the best texture and flavor!
Gluten-Free Baking Tips
- Avoid using almond or coconut flour, as the cake will not turn out correctly. Additionally, gluten-free flour blends containing sorghum flour may result in a doughy texture.
- Xanthan gum is essential in gluten-free baking because it helps replace the elasticity and structure of gluten. However, if your flour blend already contains xanthan gum, do not add extra—too much will make the cake gummy.
Storage Instructions
Store leftovers in an airtight container at room temperature or in the refrigerator to keep the cake fresh. When I want to freeze it, I wrap it tightly in plastic wrap, then again in aluminum foil, before placing it in a freezer bag. It stays fresh for up to three months this way. When I’m ready to enjoy a slice, I let it thaw at room temperature for 2-3 hours or overnight in the fridge. I’ve found that a slower thaw in the fridge helps preserve moisture and keeps the cake just as soft and delicious as the day I baked it.
Serving Suggestions
I love serving this gluten-free cinnamon coffee cake warm with a hot cup of coffee or tea for the ultimate cozy treat. It’s perfect for a relaxed weekend breakfast, a special brunch with friends, or even as a sweet afternoon pick-me-up. If I’m hosting, I like to pair it with fruit, a fresh frittata, or my coconut yogurt for a balanced spread. Whether it’s a holiday gathering, a casual family breakfast, or just a quiet moment to myself, this cake always feels like a little slice of comfort.
More Gluten-Free Breakfast Bakes
- Gluten-Free Cinnamon Rolls
- Banana Oatmeal Muffins
- Gluten-Free Blueberry Scones
- Gluten-Free Bagels
- Gluten-Free Yeast Donuts
Our Gluten-Free Cinnamon Coffee Cake recipe was originally published 5/8/20. It was retested, reworked, and republished to be better than ever 7/1/25.
Sorry, I can not believe anyone had success with this recipe! There were so MANY errors in the recipe – cooking time, type of pan – far too much batter – is the measurement of milk wrong thus explaining the soggy, raw center and hard overcooked bottom and edges?? I tried this twice – what an expensive loss. I honestly don’t believe that you actually baked this cake! Never will I trust you again.
Hi Marily, we do test all our recipes personally, but we are sorry this one idn’t turn out for you! What kind of gf flour did you use?
Recipe is off. I am not new to gluten-free baking. I have done the buttermilk trick before with almond milk. It works great in cakes. I think it just was too much cake. I didn’t get rice out of it but it never cooked. I cooked it for an hour and 15 minutes and it never got cake like it just turned gummy. I don’t recommend this recipe.
Sorry this didn’t turn out for you
I don’t understand why the intro said this coffee cake is moist because of the sour cream – but I don’t see any sour cream in the recipe?
Hi Jan, thank you, we fixed that!
I had great success with this recipe this Christmas—everyone LOVED it! I used King Arthur 1 for 1 flour and avocado oil based dairy free butter. Instead of baking powder, I used a combination of baking soda and cream of tartar (this was to keep the dish corn free).
I made it Christmas Eve and in the morning I reheated it by covering the dish with aluminum foil and then placing it in a cold oven and setting the temp to 400 degrees. Once it reached 400, I took it out. The coffee cake was nice and warm but not dry.
Thank you for another great recipe!
I am new to gluten free (unfortunately) I used too much milk as the recipe did not state use vinegar milk :(. instructions are hard to follow. Won’t do this one again.
Sorry it wasn’t clear Justice!
Baked for 2 hours, even bringing the heat up to 375 after an hour & a half. I’m an experience GF baker and have never really had a “fail”, but the result of this was terrible. Taste was great, except could have used half the sugar and been just as good, but it never cooked through. I wouldn’t even call it gummy, just uncooked. The longer it cooked, the harder the bottom became, but the cake never cooked more. Maybe the milk ratio is off? Also, there was so much cake batter & zero rise to this cake.
Hi KP, Sorry this recipe didn’t turn out for you.
Hi, My family LOVES this coffee cake recipe, it is a holiday favorite!!! About 2 or 3 years ago there used to be on your site a coffee cake crumble topping muffin recipe. Any chance that I could get that recipe from you?
GF Family since 2007!
Best,
Jamie
Hi Jamie, I’m sorry! I’m not sure which recipe you’re referring to. Are you looking for the pumpkin crumb muffins?
My granddaughter has celiac and is GF. It’s been a struggle to find recipes that she will eat (8yrs old) and are simple enough for a non baker and poor cook! You have provided me with fantastic recipes that I can actually make and she will eat. Thank you 🙏
Wish I had read the comments first. Used bobs red mill gf flour and at this moment it’s already been in the oven a hour and ten minutes and still isn’t done. Don’t anticipate this is going to be any good. What a waste of expensive flour
Sadly, this did not turn out for me at all. The base was tough and hard to cut through and the center was almost mushy like bread pudding. baked it the entire time and followed directions to a tee. toothpick tested clean. Definitely done, but not good. thoughts on what could have gone wrong?
Hi K, Which gluten-free flour did you use?
I’d like to give it a try.but I’m not sure how to go about it