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    Home » Breakfast

    Gluten-Free Cinnamon Coffee Cake {Dairy-Free Option}

    Published: May 7, 2020 · by Audrey

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    gluten-free coffee cake Pinterest pin 1

    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 on a white plate with another slice and coffee in the background

    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.


    gluten-free coffee cake recipe steps photo collage

    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.

    pan of gluten-free coffee cake

    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.

    bite of gluten-free coffee cake on a forth with the cake in the background

    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.

    piece of gluten-free coffee cake on a white plate with a cofee cup and another slice of cake in the background

    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}
    •  Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}

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    ★Did you make this recipe? Please give it a star rating below in the comments!★

    slice of gluten-free cinnamon coffee cake on a white plate
    Print Pin
    5 from 11 votes

    Gluten-Free Cinnamon Coffee Cake {Dairy-Free Option}

    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. 
    Course Breakfast
    Cuisine American
    Keyword gluten-free cinnamon coffee cake, gluten-free coffee cake, gluten-free dairy-free coffee cake
    Prep Time 15 minutes
    Cook Time 1 hour 50 minutes
    Total Time 1 hour 5 minutes
    Servings 16 servings
    Calories 570kcal
    Author Audrey from Mama Knows Gluten Free

    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
    US Customary - Metric

    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!"

    Nutrition

    Serving: 1slice | Calories: 570kcal | Carbohydrates: 96g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 215mg | Potassium: 175mg | Fiber: 6g | Sugar: 56g | Vitamin A: 594IU | Calcium: 156mg | Iron: 2mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Cecilia says

      December 28, 2022 at 12:47 am

      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!

      Reply
    2. Jamie says

      December 18, 2021 at 8:31 am

      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.

      Reply
    3. Todd says

      December 13, 2021 at 5:44 pm

      I’m a rookie baker and the coffee cake came out amazing.

      Reply
    4. Kat says

      November 09, 2021 at 9:01 pm

      This came out very good, I live >10K feet so I made a few standard high-altitude changes and it was great!

      Reply
    5. Emily says

      March 29, 2021 at 11:18 am

      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!

      Reply
    6. Mary Jo says

      June 23, 2020 at 2:36 pm

      Excellent coffee cake! Made it just like the recipe and it was perfect!

      Reply
    7. JB says

      June 22, 2020 at 8:59 am

      Deeeeelish! My go-to breakfast roll. My husband likes it too–who usually doesn’t like any if my gluten free baked foods.

      Reply
    8. sarah says

      May 30, 2020 at 4:20 pm

      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 ????????

      Reply
    9. Patricia says

      May 12, 2020 at 9:57 am

      YUM!! Soooo good! This coffee cake + a cup of hot tea = bliss!!! 🙂 Thank you!!

      Reply
    10. Mary J Oswalt says

      May 08, 2020 at 12:41 pm

      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.

      Reply
      • Audrey says

        May 11, 2020 at 1:47 pm

        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!

        Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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