An easy recipe for gluten-free cinnamon coffee cake. A soft and buttery cake with a cinnamon filling and cinnamon sugar crumb topping. This recipe also includes a dairy-free option.
Gluten-Free Coffee Cake
Gluten-Free coffee cake is a classic breakfast cake served warm. My favorite type of coffee cake is a cinnamon crumb coffee cake. I just can’t resist the cinnamon sugar crumb topping of a coffee cake!
It’s super easy to make a gluten-free coffee cake. With just a few simple ingredients you can whip up this breakfast cake easily. You can see just how easy it is to make this gluten-free coffee cake in the recipe video.
How To Make Gluten-Free Cinnamon Coffee Cake
- Preheat the oven to 350°F. 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. (photo 1)
- 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. (photo 2)
- Pour the rest of the cake batter over the cinnamon sugar layer. (photo 3)
- 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. (photo 4)
- Bake the cake on the middle rack for 30 minutes. At the 30 minute mark, cover the cake with a piece of aluminum foil. Bake for another 20-30 minute or until a toothpick or cake tester inserted into the center comes out clean, about 50 to 60. Please watch your oven, because all ovens are different. (photo 5)
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
Can You Freeze The Coffee Cake?
Yes, you can! It’s really easy to freeze this breakfast cake. Once your cake has completely cooled, wrap it with plastic wrap (I like the press and seal wrap), wrap again with aluminum foil, and then place it in a freezer bag.
The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator. I have found that it is better to thaw the cake at a slower rate in the refrigerator.
Gluten-Free Flour
This cake was made with a cup for cup all-purpose gluten-free rice flour blend. A cup for cup rice flour blend is one that is made up of rice flour, starches and xanthan gum.
The addition of xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier!
Make sure not to add any extra xanthan gum to your flour blend already has it in it. If you do, you will get a gummy cake!
My preferred flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free coffee cake recipe will not work with almond or coconut flour.
Pro Tip For Measuring Gluten-Free Flour
I have found that the best way to measure all-purpose gluten-free flour is to use the “spoon & level” method. It is always best to use a dry measuring cup to measure flour, not glass measuring cups used for liquid.
Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off of the measuring cup. I do this over a bowl to catch the flour.
Please do not use a measuring cup to scoop the flour directly out of the bag or you could get more flour than the recipe calls for.
Dairy-Free Baking
I have also included a dairy-free option for the gluten-free coffee cake. There are several of us in my family (me included) that are also dairy-free, so I always try and include a dairy-free option to my recipes.
I used Smart Balance butter and unsweetened almond milk for the dairy-free option. So, now you too can enjoy a gluten-free and dairy-free coffee cake. I promise that the coffee cake is just as delicious made with dairy-free butter and dairy-free milk.
Some of my favorite dairy-free alternatives that I like to bake with are coconut oil, Smart Balance butter, unsweetened almond, cashew, or coconut milk.
Easy Gluten-Free Cinnamon Coffee Cake
My gluten-free cinnamon coffee cake is an easy-to-follow recipe. It has only a few steps and you don’t even need a mixer (even though a hand mixer makes it easier).
This gluten-free breakfast cake is soft, buttery, covered in a thick crumb topping, and is perfect to have with a morning cup of coffee!
More Gluten-Free Breakfast Recipes To Try!
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
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Gluten-Free Cinnamon Coffee Cake {Dairy-Free Option}
Ingredients
Cake
- 2 1/2 tablespoons white vinegar
- 2 1/2 cups milk dairy-free use unsweetened almond milk, cashew, or coconut milk
- 3 3/4 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 teaspoons baking powder
- 1 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 cup butter, melted dairy-free use Smart Balance butter
- 3 large eggs, room temperature
Filling
- 1 tablespoon ground cinnamon
- 1 cup light brown sugar, packed
Topping
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup butter, melted dairy-free use Smart Balance butter
- 11/3 cups all-purpose gluten-free flour with xanthan gum
Instructions
- Preheat the oven to 350°F. 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 the cake with a piece of aluminum foil. Bake for another 20-30 minute or until a toothpick or cake tester inserted into the center comes out clean, about 50 to 60. Please watch your oven, because all ovens are different.
- 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.
Video
Notes
- I used Pillsbury gluten-free flour in this recipe. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For the dairy-free option use Smart Balance butter and unsweetened almond milk.
- Store leftovers in an air-tight container or freeze for up to 3 months.
- To freeze: wrap the cake with plastic wrap (I like the press and seal wrap), wrap again with aluminum foil, and then place in a freezer bag. The cake can be frozen for up to 3 months. You can defrost the wrapped cake at room temperature for 2-3 hours or overnight in the refrigerator. I have found that it is better to thaw the cake at a slower rate in the refrigerator.
- Mama says, "Check all of your labels!"
Patricia says
YUM!! Soooo good! This coffee cake + a cup of hot tea = bliss!!! 🙂 Thank you!!
Mary J Oswalt says
Love this cake, but my hubby and I are type2 and need to watch carbs and sugars. Can this cake use Stevia recipe sugar or brown sugar in place of the other sugars. I even have some molasses I can add to make it brown sugar. Had to ask.
Audrey says
Hi Mary I have not tried Stevia with this recipe. I f you try it will you pleas let me know how it turns out? Thanks!