This gluten-free coffee cake recipe is a comforting classic that feels like a cozy hug in food form. It has a moist, tender crumb and a cinnamon swirl in every bite. Whether you’re enjoying it with your morning coffee or sharing it during a brunch, it’s simple to make and amazingly satisfying. For more gluten-free coffee cakes, try my Blueberry Coffee Cake or Apple Coffee Cake.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!

Ingredient notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both one-on-one substitutes. If you use a different gluten-free flour blend, make sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Dairy-Free Buttermilk: To make homemade dairy-free buttermilk, add apple cider vinegar to almond milk and let sit for a few minutes while you prepare the rest of the recipe.

Dairy-Free Butter: Suggested brands include Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.

Gluten-free coffee cake with cinnamon streusel topping.

How to store and freeze

Storing:
Store cooled coffee cake at room temperature in an airtight container for up to 3 or 4 days.

Freezing: Wrap the completely cooled coffee cake in plastic wrap and then foil, or place it in a freezer-safe container. Freeze up to 3 months. Be sure to label with the date frozen and what it is. To thaw, keep the package covered and place it in the refrigerator overnight or at room temperature for several hours.

More gluten-free desserts to enjoy:

Gluten-Free Coffee Cake with Cinnamon Streusel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Robin Brookshire
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 9 servings 1x
Category: Desserts
Method: Oven
Diet: Gluten Free

Print Recipe

Description

This gluten-free coffee cake recipe is a comforting classic that feels like a cozy hug in food form. It has a moist, tender crumb and a cinnamon swirl in every bite.

Ingredients

Scale

Filling:

½ cup packed brown sugar
2 teaspoons cinnamon

Streusel Topping:

½ cup gluten-free flour
⅓ cup packed brown sugar
4 tablespoons cold buttery spread
2 teaspoons cinnamon

Cake Batter

½ cup almond milk
1 tablespoon apple cider vinegar
¾ cup sugar
⅔ cup dairy-free butter
2 eggs
2 teaspoons vanilla
1 ¾ gluten-free flour mix
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Grease a 9×9-inch baking dish with cooking spray.
Stir together the filling ingredients and set aside.
Use a fork or pastry cutter to combine the topping ingredients together until it’s mixed and crumbly. Set aside.
Mix the almond milk and apple cider vinegar. Set aside.
In a large mixing bowl, cream together the sugar and dairy-free butter with a hand mixer or stand mixer. Mix in eggs and vanilla. Then add in the almond milk mixture.
Next, add in the gluten-free flour, baking powder, baking soda, and salt and mix until thoroughly combined.
Spread out half of the cake batter into the prepared baking dish. Then sprinkle the filling mixture over the batter. Spoon the remaining batter over the filling and use a spatula to gently smooth it out as evenly as possible.
Sprinkle the streusel topping evenly over the batter.
Bake for 50-55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool for at least 15 minutes before cutting and serving.

Notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with excellent results. They are both one-on-one substitutes. If you use a different gluten-free flour blend, make sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.