There's nothing quite like waking up to the sweet aroma of a freshly baked coffee cake. But if you're following a gluten-free diet, finding that perfect breakfast treat can be challenging. Well, your search ends here! This gluten free coffee cake recipe delivers all the classic flavors and textures you love without any of the gluten. With a moist, tender crumb and that irresistible cinnamon-sugar streusel topping, this cake pairs perfectly with your morning coffee or afternoon tea.
Why You'll Love This Gluten Free Coffee Cake
When I first started baking gluten-free, coffee cake was one of the recipes I missed most. This version took several attempts to perfect, but the result is a cake that even those who aren't gluten-free will devour without noticing the difference! The secret lies in using the right blend of gluten-free flours and adding a touch of sour cream for moisture.
This coffee cake is ideal for weekend brunches, holiday gatherings, or simply as a special breakfast treat. It's also versatile enough to customize with additions like blueberries or nuts for different flavor variations.
Jump to:
- Why You'll Love This Gluten Free Coffee Cake
- Ingredients For Gluten Free Coffee Cake
- Gluten Free Coffee Cake Instructions
- Substitutions
- Variations
- Equipment For Gluten Free Coffee Cake
- Storage
- What to Serve It With
- Top Tip
- Grandmama's Magic Touch
- FAQ
- Gluten Free Coffee Cake That Never Lets You Down!
- Related
- Pairing
- Gluten Free Coffee Cake
Ingredients For Gluten Free Coffee Cake
For the Cake:
- 2 cups gluten-free flour blend with xanthan gum (I use Bob's Red Mill 1-to-1)
- 1 cup almond flour (adds moisture; can substitute with oat flour for nut allergies)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (or dairy-free butter for a fully dairy-free cake)
- 1 cup granulated sugar (can reduce to ¾ cup for a less sweet version)
- 2 large eggs, room temperature (flax eggs work for vegan option)
- 1 cup sour cream (Greek yogurt or dairy-free yogurt work perfectly)
- 2 teaspoons vanilla extract
- ¼ cup milk of choice
For the Cinnamon Streusel:
- ½ cup gluten-free flour blend
- ¼ cup almond flour
- ¾ cup brown sugar, packed (coconut sugar works for a paleo coffee cake)
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold butter, cubed (coconut oil works too!)
See recipe card for quantities.
Gluten Free Coffee Cake Instructions
Prepare the Streusel Topping:
- In a medium bowl, combine the gluten-free flour, almond flour, brown sugar, cinnamon, and salt.
- Add the cold cubed butter and use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs.
- Refrigerate while you prepare the cake batter.
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan or a 9-inch round cake pan.
- In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, and salt.
- In a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract.
- On low speed, add the dry ingredients in three additions, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix just until combined.
- Spread half of the batter into the prepared pan.
- Sprinkle half of the streusel mixture over the batter.
- Carefully spread the remaining batter over the streusel layer.
- Top with the remaining streusel mixture.
Bake and Finish:
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan on a wire rack for at least 30 minutes before serving.
- If desired, whisk together the glaze ingredients and drizzle over the cooled cake.
Substitutions
Need to modify this gluten free coffee cake recipe to accommodate different dietary needs or what you have on hand? Here are reliable substitution options:
Flour Substitutions
- Different gluten-free flour blends: Any cup-for-cup gluten-free flour blend with xanthan gum works. If your blend doesn't contain xanthan gum, add ¾ teaspoon to the recipe.
- No almond flour? Use an equal amount of oat flour, coconut flour (reduce to ⅓ cup + add 2 extra tablespoons liquid), or just use extra gluten-free flour blend.
- Grain-free option: Replace the gluten-free flour with a paleo baking blend and keep the almond flour portion.
Dairy Substitutions
- Butter alternatives: Use plant-based butter sticks, coconut oil (solid, not melted), or even ghee if you tolerate it.
- Sour cream replacements: Equal amounts of dairy-free yogurt, coconut cream, or cashew cream maintain moisture and tenderness.
- Milk options: Any plant milk works wonderfully-almond, oat, coconut, or soy milk.
Variations
Want to customize this gluten free coffee cake? Here are some delicious options to try:
Gluten Free Blueberry Coffee Cake
Fold 1½ cups fresh or frozen blueberries into the batter just before assembling. The sweet-tart berries create beautiful pockets of juicy flavor that complement the cinnamon streusel perfectly. If using frozen, don't thaw them first-add them straight from the freezer to prevent color bleeding.
Gluten Free Coffee Cake Muffins
Transform this recipe into portable breakfast treats! Divide the batter among 12-16 lined muffin cups, layering streusel in the middle and on top. Reduce the baking time to 18-22 minutes. These individual portions are perfect for grab-and-go breakfasts or adding to lunchboxes.
Gluten Free Coffee Cake Bundt
For an elegant presentation, use a well-greased and floured bundt pan. Layer the batter and streusel, then increase the baking time to 50-55 minutes. The streusel creates a beautiful ribbon through the cake when sliced. Let cool for at least 20 minutes before carefully inverting onto a serving plate.
Equipment For Gluten Free Coffee Cake
For this gluten free coffee cake, you'll need a few basic baking tools:
- 9-inch cake pan or 8x8 baking dish - Square or round both work perfectly
- Mixing bowls - One large for the batter, one medium for the streusel
- Electric mixer - Hand mixer or stand mixer makes creaming butter much easier
- Measuring cups and spoons - For accurate measurements (crucial in gluten-free baking!)
- Rubber spatula - For scraping down the bowl and spreading batter
- Whisk - For combining dry ingredients evenly
- Pastry cutter - Optional but helpful for making the streusel (fingers work too)
- Cooling rack - Allows air to circulate around the cake as it cools
Storage
Gluten-free baked goods can sometimes dry out faster than their wheat-based counterparts, but with the right storage techniques, this coffee cake stays moist and delicious for days!
Counter Storage (2-3 Days)
For the freshest flavor and best texture, store your gluten free coffee cake at room temperature. Once completely cooled:
- Cover the cake pan tightly with plastic wrap or aluminum foil
- Alternatively, transfer slices to an airtight container
- Add a piece of bread to the container to help maintain moisture (replace daily)
- Keep away from direct sunlight and heat
Refrigerator Storage (Up to 1 Week)
If you need longer storage time:
- Wrap individual slices or the whole cake tightly in plastic wrap
- Place in an airtight container
- Refrigerate for up to 7 days
- Allow to come to room temperature before serving for best flavor
What to Serve It With
This gluten free coffee cake is definitely delicious on its own, but here are some pairing ideas that take it to the next level: Beverages A slice of this cinnamon-swirled goodness practically begs to be served alongside your favorite hot drink:
- Coffee: The classic pairing! A medium roast coffee brings out the cinnamon notes beautifully. Try our homemade vanilla latte for something special.
- Tea: Earl Grey or chai tea complements the warm spices in the streusel. Our honey-sweetened iced tea is perfect for summer brunches.
- Hot Chocolate: For a decadent treat, pair with our dairy-free hot chocolate topped with whipped cream.
- Milk: Keep it simple with a cold glass of milk (regular or plant-based). Breakfast Spread When hosting brunch, serve this gluten free coffee cake as part of a larger spread:
- Savory Options: Balance the sweetness with our crustless spinach quiche or gluten-free breakfast casserole.
- Fruit Platter: A colorful fruit salad adds freshness and lightness.
- Yogurt Parfaits: Set up a DIY yogurt parfait bar with our homemade granola.
- Breakfast Protein: Our maple glazed bacon or vegetarian breakfast sausages provide savory contrast.
Top Tip
The single most important tip for exceptional gluten free coffee cake: let your batter rest for 15-20 minutes before baking. This crucial resting period allows the gluten-free flours to fully hydrate, resulting in a cake with superior structure and significantly less grittiness. Many bakers skip this step and wonder why their gluten-free baked goods don't match the texture of conventional ones. This simple waiting period transforms your coffee cake from good to spectacular!
Grandmama's Magic Touch
My grandmother never followed a recipe for her legendary gluten free coffee cake with sour cream. Long before anyone knew what celiac disease was, she accidentally created the perfect gluten-free treat when she ran out of wheat flour one Sunday morning and improvised with ground almonds and rice flour from the local specialty market.
She'd add an extra dollop of sour cream "for insurance" and always, always let her streusel sit in the refrigerator while mixing the batter. "Cold butter makes the best crumbs," she'd whisper while crushing it between her fingers until it resembled coarse sand. That technique creates those irresistible crunchy pockets throughout the best gluten free coffee cake recipe in my collection.
FAQ
What is the secret to moist gluten-free baking?
The secret to moist gluten-free baking is adding enough fat and moisture-rich ingredients. In this coffee cake, the combination of sour cream, butter, and almond flour creates that perfect moisture balance. Never reduce these ingredients, and be careful not to overbake, as gluten-free goods dry out faster than traditional baking.
Which flour is best for gluten free cakes?
For gluten free cakes, a combination approach works best. I recommend using a high-quality store-bought blend (like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure) combined with almond flour or oat flour. This combination provides both structure and moisture that a single flour can't achieve alone.
How do you keep gluten free cake moist?
To keep gluten free cake moist, incorporate ingredients like sour cream, yogurt, or applesauce into your batter. Also crucial: don't overbake, store properly in an airtight container at room temperature with a slice of bread to add humidity, and consider brushing the baked cake with a simple syrup if it will be stored for multiple days.
Does gluten-free flour work in cakes?
Yes, gluten-free flour absolutely works in cakes, but it requires some adjustments. Modern gluten-free blends (especially those containing xanthan gum) produce excellent results. The key differences: gluten-free batters need more leavening agents, benefit from extra eggs or binding ingredients, and require careful measurement to prevent dry, dense results.
Gluten Free Coffee Cake That Never Lets You Down!
There you have it-a gluten free coffee cake that truly doesn't taste "gluten-free" at all! Whether you're making this for someone with celiac disease or simply looking to explore gluten-free baking, this recipe delivers that perfect blend of tender cake and crunchy streusel that makes coffee cake so irresistible.
If you give this recipe a try, I'd absolutely love to hear about it in the comments! Did you add blueberries? Turn it into muffins? Have questions about substitutions? I'm here to help!
Looking for more gluten-free breakfast treats? Don't miss my Boston Cream Cupcakes, German Chocolate Cookies, or Mock Apple Pie -they're all tested and perfected for even the pickiest gluten-free eaters!
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Pairing
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Gluten Free Coffee Cake
Ingredients
Equipment
Method
- In a medium bowl, combine gluten-free flour, almond flour, brown sugar, cinnamon, and salt.
- Add cold cubed butter and use a pastry cutter or fingers to work the mixture until it resembles coarse crumbs. Refrigerate.
- Preheat to 350°F (175°C). Grease a 9x9-inch square baking pan or 9-inch round cake pan. Preheat Oven
- In a medium bowl, whisk gluten-free flour, almond flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- On low speed, alternate adding dry ingredients with sour cream and milk in three additions, beginning and ending with dry ingredients. Mix until just combined.
- Spread half of the batter into the greased pan. Sprinkle half of the streusel mixture. Spread remaining batter over the streusel, then top with remaining streusel.
- Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for at least 30 minutes before serving.
- Whisk together glaze ingredients (powdered sugar + milk) and drizzle over the cooled cake (optional).
Melissa Young says
This gluten-free coffee cake is absolutely outstanding! You would never know it's gluten-free - it's just as moist and delicious as the traditional version. The streusel topping is incredible!