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, while Greek yogurt or sour cream keeps it incredibly moist. 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, dairy-free use Smart Balance butter
- 1⅓ 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 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.
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’m sugar free and use only pure monk fruit extract powder as a sweetener, with no erythritol or other sugar alchols added in. Can you provide the cinnamon crumb coffee cake recipe with using only pure monk fruit extract as a sweetender? I’m really hoping to find the same thing in a flourless chocolate cake recipe.
Hi Amanda, We haven’t tested this recipe with that alternative.
For the topping you say to use 11/3 cups of flour, which I’m thinking is a typo. I went along with the large amount of flour and got a very dry and sandy crumble top. Maybe others realize this while making the recipe, but for us blindly-trusting types its not so obvious.
Thank you! We updated it to show the proper spacing 🙂
Honestly, I was disappointed in the way it turned out. Too sweet. I baked for a total of 1 hour 20 minutes and it was still gooey. I suggest eliminating the center filling. I will not make this recipe again. I wasted a lot of expensive gluten free flour on this.
Sorry it didn’t work out for you Heather.
I thought the taste was amazing, great cinnamon flavor. I used Krusteaz since I could not find Pillsbury. Will order online next time. Did need more cook time as the middle didn’t set up.
The only thing I would do differently next time other than getting the right flour, is use less sugar for the crumb topping. I think 1 cup brown sugar plus the white sugar was way to much. I may half both sugars.
how long should the cake be baked for? the recipe says “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” but at the top of the recipe it says bake time is 1hour 50 minutes. Which is it?
Hi Liz, Sorry that is confusing! I’ve updated the directions.
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!!!
My 17 year old made this for me and is NOT an expert baker. He said it was not too difficult. The GF mix he used was not the one recommended so it did turn out a little “cheesecake-y” texture on the bottom layer but that’s partly what we all liked about it. It was absolutely delicious, decadent, and worth the calories – especially for Christmas morning. Thanks for the recipe!
I used Trader Joe’s GF All Purpose Flour (Millet Flour, Potato Starch, Tapioca Starch, Rice Flour, Sorghum Flour, Xanthan Gum) and had the same result as Julie and Annette unfortunately, ending up with a rather gummy and dense cake. Still tasted lovely but was hard to enjoy anytime after the day of baking!
It sounds like the composition of Pillsbury must be pretty different? I wish I had read the comments section more closely before baking.
I used Bob’s Red Mill All-Purpose flour and got the same result Annette describes. More like brownies than cake. Just as well, since I’m supposed to be on a diet and really had no business baking something this rich 😉
Hi Julie, we test all of our recipes with Pillsbury gluten-free all-purpose flour, so it is what we recommend using unless otherwise specified. It sounds like you may have needed a longer bake time or to use a bit less liquid with the flour blend chosen!
Our new family favorite! Not just for breakfast, either.
We make this recipe in two smaller pans and then have one for
home and one to share or freeze.
I was very excited to try this since everyone had such great comments about it. However, the texture was almot that of a cheesecake…perhaps similar to the “gummy” texture others experiences with Bob’s Red Mill Flour. I used “Vitacost Baking Flour Mix – GF.” I figured I was good since it is also a rice flour blend with no sorghum (White Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Flour and Xanthan Gum.) Any idea why it gave it that consistency? Otherwise, it did taste very good!
Hi Annette, we test all of our recipes with Pillsbury gluten-free all-purpose flour, so it is what we recommend using unless otherwise specified. It sounds like you may have needed a longer bake time or to use a bit less liquid with the flour blend chosen!
So incredibly good and it blows my mind that it’s gf. Thank you!
Do I need to adjust the oven temperature and/or baking time if not using a glass pan?
You shouldn’t need to adjust the temperature, but it may need just a touch more time!
It’s hard to read. Is it 1 and 1/3 cup of gluten free flour in the coffee cake topping?
Yes, that is correct!
I love this recipe, made it for card night with our neighbors they loved it also. So easy to make, I’m sorry for not attaching a picture, but it was gone before I remembered. Thank you for this wonderful recipe.
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.
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!
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.
Because it is best served with Coffee! 🙂
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.
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.
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.
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!
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.
I’m a rookie baker and the coffee cake came out amazing.
This came out very good, I live >10K feet so I made a few standard high-altitude changes and it was great!
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!
Excellent coffee cake! Made it just like the recipe and it was perfect!
Deeeeelish! My go-to breakfast roll. My husband likes it too–who usually doesn’t like any if my gluten free baked foods.
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 ????????
YUM!! Soooo good! This coffee cake + a cup of hot tea = bliss!!! 🙂 Thank you!!
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.
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!