Gluten-Free Cinnamon Coffee Cake

4.70 from 23 votes

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.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time1 50

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: gluten-free cinnamon coffee cake, gluten-free coffee cake, gluten-free dairy-free coffee cake

Servings: servings

Author: Audrey Roberts

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

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 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.

Video

Notes

*For the best results, use a cup-for-cup gluten-free flour blend with rice flour, starches, and xanthan gum. Always use the spoon & level method when measuring flour to avoid a dense cake.

Nutrition