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
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Preheat the oven to 350°F. Grease a 9″ x 13″ glass pan with gluten-free cooking spray.
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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)
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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)
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To make the filling: In a small bowl, whisk together the brown sugar and ground cinnamon.
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Pour half of the cake batter in the greased pan. Sprinkle the top of the cake batter with the cinnamon sugar filling. (photo 2)
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Pour the rest of the cake batter over the cinnamon sugar layer. (photo 3)
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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)
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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)
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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 ½ tablespoons white vinegar
- 2 ½ cups milk (dairy-free use unsweetened almond milk, cashew, or coconut milk)
- 3 ¾ 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
- ½ cup light brown sugar, packed
- ¼ 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
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ 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!"
Maegan G Van Wyck says
I made this on a whim one Sunday morning and it was so delicious! The cake is so light and fluffy and not too sweet so the toppings really shined. There was only three of us and we ate half by noon. The rest went into meal prep for the week.
Margaret says
I made this for a friend’s birthday. It was delicious!. Everyone loved it even though the texture was somewhat gummy–after reading the previous posts, I know it was because I made it with Bob’s Red Mill flour instead of Pillsbury’s. Next time I will make it with Pillsbury flour. I am gluten intolerant, as well as my friend, so it is nice to know that I have something tasty to make for special occasions that we all can enjoy. Thanks for the great recipe!
Felicity-Ann Fasola says
will be making this tomorrow but I have to ask, I’m Australian, why is it called Coffee cake if it doesn’t have coffee?? thanks.
Jen says
Because it is best served with Coffee! 🙂
Anita says
This coffee cake is delicious! The only changes that I made to the recipe were 1. I used coconut palm sugar instead of granulated, sugar, and 2. I used Bobs Red Mill one to one baking flour. I definitely had to bake the cake longer, and the cake part does not have the same consistency as what I see in the photograph for the recipe. I am assuming this is because I didn’t use Pillsbury. I attempted to find that flour, but no grocery stores in my area carry it. I thought since I wasn’t using yeast it would be OK. So, I have ordered some Pillsbury gluten free flour online, and will try it with that next time. Even so, everyone who had the coffee cake loved it! I will definitely be making this recipe again.
Debra says
Great flavor but mine turned out doughy even after baking recommended amount of time. I double checked the ingredients & I did everything ok. However, I used Bob’s Red Mill Cup for Cup. Maybe that it what happened.
Audrey says
The gumminess/doughy texture you had is because the Bob’s Red Mill 1-1 has sorghum in the blend and it does not absorb liquid the same as the Pillsbury gluten-free flour that I bake with. I recommend using the Pillsbury gluten-free flour for this recipe. I order it from Walmart. I hope you enjoyed it! Thanks for sharing.
Cecilia says
Made this for a family gathering and everyone loved it, my husband wants me to make more. Gluten free baked goods have never tasted this good. Thank you for the amazing recipe!
Jamie says
Hi, I made this recipe over Thanksgiving and it was a hit. Everyone absolutely loved it and I want to make it this week in advance of Christmas. Have you had any success with freezing the dough in a baking dish and then thawing before baking? GF recipes are always so much better eaten fresh, was hoping to Meal prep in advance.
Todd says
I’m a rookie baker and the coffee cake came out amazing.
Kat says
This came out very good, I live >10K feet so I made a few standard high-altitude changes and it was great!
Emily says
Has become my go-to breakfast for when I want something special but uncomplicated – holidays, birthdays, and lazy Saturday mornings. I love that it stays so fresh for multiple days so I can make it ahead of time!
Mary Jo says
Excellent coffee cake! Made it just like the recipe and it was perfect!
JB says
Deeeeelish! My go-to breakfast roll. My husband likes it too–who usually doesn’t like any if my gluten free baked foods.
sarah says
I tried the recipe but just with regular purpose flour! It was vvv good!! I loved the cake texture, it was soft and moist !
Ps: I just used only half or quarter the amount of the topping, I felt it was too much Topping.
Thank you for the delicious recipe ????????
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!