Gluten Free Coffee Cake
Posted: 01/29/26
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With a cinnamon swirl, streusel topping, and quick and easy glaze, this is the ultimate gluten free coffee cake recipe! The coffee cake is tender and moist with a delicate crumb, with a deliciously spiced cinnamon swirl in the middle, all topped with plenty of streusel crumble. The glaze is, well, the icing on the cake! This is my favorite coffee cake recipe ever, and you would never know it’s gluten free.
Why You’ll Love This Recipe
- This is the BEST Gluten Free Coffee Cake as it really does tick all those classic coffee cake boxes: tender cake with a brown sugar cinnamon swirl, a sweet, crunchy streusel topping, and a sweet, simple drizzled glaze. You’ll never want to try another recipe!
- Aside from your go-to gluten free all-purpose flour mix, this gluten free bake doesn’t contain any specialist or unusual ingredients unlike so many other GF bakes out there. And don’t be put off by the relatively long cooking time – that is mostly just the cake baking in the oven, or cooling in the pan!
Chef’s Tips
- Don’t skip chilling the crumble topping, as this will stop it becoming a melty mess in the oven. You want that beautiful streusel texture with every bite!
- If you think the cake is browning too quickly in your oven (every oven is different) cover the top with a piece of foil and continue baking.
More Gluten Free Desserts You’ll Love
- Microwave Keto Mug Brownie
- Healthy Gluten Free Zucchini Muffins
- Gluten Free Apple Cake Dessert
- Gluten Free Tiramisu Recipe
- Gluten Free Pumpkin Streusel Muffins
- 3-ingredient Keto Chocolate Mousse
- Gluten Free Lemon Drizzle Cake
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Gluten Free Coffee Cake
With a tender crumb infused with a brown sugar cinnamon swirl, a crisp crumble topping and a simple yet irresistible glaze, this is the only Gluten Free Coffee Cake recipe you'll ever need!
Ingredients
Cinnamon Crumb Topping
- ⅔ cup packed dark or light brown sugar
- ¾ cup gluten free all-purpose flour spooned and leveled
- 2 ½ teaspoons ground cinnamon
- 6 tablespoons unsalted butter cold and cubed
Coffee Cake
- ½ cup unsalted butter softened
- ½ cup granulated sugar or use ¾ cup granulated sugar and no brown sugar
- ¼ cup light brown sugar packed – omit if using 3/4 cup granulated sugar
- 1 ½ cups gluten free all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- ½ cup full-fat sour cream at room temperature*, or thick vegan yogurt
- 2 tablespoons milk any kind, dairy or non-dairy, is fine
Brown Sugar Swirl (optional)
- ¼ cup brown sugar
- 2 teaspoons cinnamon
Glaze (optional)
- ½ cup powdered sugar
- 2-3 teaspoons milk of choice
Instructions
Make the crumble and swirl
- Whisk together sugar and cinnamon for the cinnamon swirl layer in a small bowl and set aside.
- To make the crumble, in a medium bowl, mix together the flour, sugar, and cinnamon.
- Pour in the butter and mix, ensuring all of the crumble is evenly hydrated with no patchy dry spots. It should be very thick and clumpy.
- Place the bowl in the refrigerator while we make the cake batter.
Make the cake
- Preheat the oven to 350F and arrange the oven rack in the middle of the oven. Grease and line an 8×8 inch pan with parchment paper. Allow the paper to reach up and over the sides for easy removal once the cake is baked.
- In a mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and the 1/2 cup of granulated sugar. Mix on medium-high speed until creamy, light, and fluffy.
- Pour in the remaining 1/4 cup of brown sugar and mix to combine.
- Now mix in one egg, scrape down the bowl, and mix in the other egg along with the vanilla.
- Once smooth, mix in the sour cream followed by the baking soda and salt.
- Last, mix in the flour. When it appears to be fully mixed in, switch to a rubber spatula to gently mix the batter a couple times by hand just to ensure everything is evenly combined.
- Spread half the batter into the prepared pan. Sprinkle cinnamon swirl (cinnamon/sugar) evenly over batter. Dollop remaining batter over cinnamon-sugar layer and use a knife to spread evenly over. Don’t worry if it doesn’t spread super cleanly.
- Taking the crumble from the refrigerator, sprinkle an even layer over the cake batter. Make sure you cover the batter completely and there’s none peaking through.
- Bake for 50-55 minutes or until the cake has an even rise with golden brown edges.
- Allow the cake to cool for 35-45 minutes, then release it from the pan or until a toothpick inserted comes out clean with only a crumb or two. Let cool. Meanwhile, make the glaze.
Make glaze
- Whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake.
Notes
Don’t skip chilling the crumble topping: Chilling is what will stop it becoming a melty mess in the oven. You want that beautiful streusel texture with every bite!
Troubleshooting: If you think the cake is browning too quickly in your oven (every oven is different) cover the top with a piece of foil and continue baking.
Nutrition Information
Calories: 484kcal | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Total Carbs: 48g | Fiber: 1g | Sugar: 47g | Net Carbs: 47g | Vitamin C: 0.2mg | Cholesterol: 92mg | Sodium: 168mg | Potassium: 65mg | Calcium: 76mg | Iron: 0.4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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