This gluten-free apple coffee cake has a tender crumb, juicy bites of apple, and is topped with a crunchy cinnamon streusel. Serve it for a weekend brunch, a holiday breakfast, or simply for a breakfast treat. Not only is this coffee cake delicious, but as it bakes, the aroma of apples and cinnamon baking together fills your kitchen, and is one of the sweet rewards of baking this cake.
For more coffee cake goodness, try my Gluten-Free Blueberry Coffee Cake and Gluten-Free Cinnamon Streusel Coffee Cake.
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Ingredients notes
- Gluten-Free flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-to-1 substitute. If you use another gluten-free flour blend, make sure it contains xanthan gum. If it doesn’t, add 1/2 teaspoon of xanthan gum per cup of flour.
- Dairy-Free Butter: Suggested brands are Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.
Instructions
Preheat oven to 375°F. Spray an 8×8-inch baking dish with cooking spray. Or you can line the pan with parchment paper that goes over two sides, so it’s easy to lift out.
Mix the almond milk and apple cider vinegar together. Set aside. (not pictured)
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, cinnamon, and sea salt. Set aside. (not pictured)
In a large mixing bowl, mix the avocado oil and sugar together with a hand mixer or stand mixer. Mix in eggs and vanilla.
Then alternately add in the almond milk mixture and flour mixture, mixing in between each addition. Let the batter rest while you prepare the apples and streusel topping.
Next, peel and dice the apples into ½-inch cubes, and then fold them into the batter. Use a spoon and spatula to spread the cake batter into the baking dish.
To make the streusel topping, add all the streusel ingredients to a medium-sized bowl and use two forks or a pastry cutter to combine the topping ingredients until it’s crumbly. Sprinkle the streusel topping evenly over the batter.
Bake for 52-55 minutes. It’s done when it’s golden brown, and the center is fully cooked. Use a toothpick to test for doneness. Insert it in the middle, and if it comes out clean or with just a couple of crumbs, it’s done.
Let it cool for at least 15 minutes before cutting and serving.
How to store and freeze
Store: Store the cooled coffee cake covered at room temperature for up to 3 days or refrigerate for around 5 days.
Freeze: After the coffee cake is completely cooled, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. To thaw, place in the refrigerator overnight. Or you can also freeze it wrapped in parchment paper and then place it in a freezer bag with the air squeezed out.
More gluten-free apple recipes to enjoy
Gluten-Free Apple Coffee Cake with Streusel Topping
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
Gluten-free apple coffee cake has a tender crumb, juicy bites of apple, and is topped with a crunchy cinnamon streusel. This would be perfect for a weekend brunch, a holiday breakfast, or if you simply want cake for breakfast.
Ingredients
- 2 cups gluten-free flour*
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup unsweetened almond or cashew milk
- 2 teaspoons apple cider vinegar
- ¾ cup sugar
- ½ cup avocado oil
- 2 large eggs
- 1 ½ teaspoons vanilla
- 2 medium-sized or 3 small Granny Smith or Gala apples
Streusel topping
- ½ cup gluten-free flour
- ⅓ cup sugar
- 4 tablespoons dairy-free butter, cold
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 375°F. Spray an 8×8-inch baking dish with cooking spray. Or you can line the pan with parchment paper that goes over two sides, so it’s easy to lift out.
- Mix the almond milk and apple cider vinegar together. Set aside.
- In a medium-sized bowl, whisk together the gluten-free flour, baking powder, cinnamon, and sea salt. Set aside.
- In a large mixing bowl, mix the avocado oil and sugar together with a hand mixer or stand mixer. Mix in eggs and vanilla. Then alternately add in the almond milk mixture and flour mixture, mixing in between each addition. Let the batter rest while you prepare the apples and streusel topping.
- Next, peel and dice the apples into ½-inch cubes, and then fold them into the batter. Use a spoon and spatula to spread the cake batter into the baking dish.
- To make the streusel topping, add all the streusel ingredients to a medium-sized bowl and use two forks or a pastry cutter to combine the topping ingredients until it’s crumbly, but leave some bigger crumbles.
- Sprinkle the streusel topping evenly over the batter. Bake for 52-55 minutes. It’s done when it’s golden brown, and the center is fully cooked. Use a toothpick to test for doneness. Insert it in the middle, and if it comes out clean, or with just a couple of crumbs, it’s done.
- 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 Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
**Dairy-Free Butter: Suggested brands are Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.
Pan size: You can also use a 9×9-inch baking pan. Bake for 40-45 minutes. It will be a slightly shorter cake.
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