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.
2 ½cupsmilk(dairy-free use unsweetened almond milk, cashew, or coconut milk)
3 ¾cupsall-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.)
3teaspoonsbaking powder
1 cupsgranulated sugar
½cuplight brown sugar, packed
¼teaspoonsalt
1tablespoonpure vanilla extract
1cupbutter, melted(dairy-free use Smart Balance butter)
3largeeggs, room temperature
Filling
1 tablespoonground cinnamon
1cuplight brown sugar, packed
Topping
1cuplight brown sugar, packed
½cupgranulated sugar
1tablespoonground cinnamon
½cupbutter, melted(dairy-free use Smart Balance butter)
11/3cupsall-purpose gluten-free flour with xanthan gum
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.