Gluten Free Coffee Cake

This Gluten Free Coffee Cake is moist, tender, and topped with a sweet cinnamon streusel that pairs perfectly with your morning coffee. Made with a blend of gluten-free flour and almond flour, plus sour cream for extra moisture, this cake delivers classic flavor without any gluten.

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Course: Breakfast, Dessert

Cuisine: Gluten Free Coffee Cake

Keyword: Best gluten free coffee cake recipe, Gluten Free Coffee Cake, Gluten free coffee cake bundt, Gluten free coffee cake loaf, Gluten free coffee cake recipes, Gluten free coffee cake sour cream

Prep Time: 15

Cook Time: 45

Resting Time: 15

Total Time: 1 15

Servings: servings

Calories: 290kcal

Cost: $10

Equipment

9-inch cake pan (Greased)
Mixing bowl (For batter)
Mixing bowl (For streusel)
Electric mixer (Hand mixer or stand mixer)
Measuring cups & spoons (For accurate measurements)
Rubber spatula (To scrape bowl & spread batter)
Whisk (For dry ingredients)
Pastry cutter (Optional, for streusel)
Cooling rack (For cooling cake)

Ingredients

For the Cake

2 cups gluten-free flour blend - with xanthan gum
1 cup almond flour - or oat flour for nut-free
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter - softened; dairy-free alternative works
1 cup granulated sugar - or ¾ cup for less sweet
2 large eggs room temperature; flax eggs for vegan
1 cup sour cream - or Greek yogurt/dairy-free yogurt
2 teaspoons vanilla extract
¼ cup milk - any type (dairy or plant-based)

For the Cinnamon Streusel

½ cup gluten-free flour blend
¼ cup almond flour
¾ cup brown sugar - or coconut sugar
2 teaspoons cinnamon
¼ teaspoon salt
6 tablespoons cold butter - or coconut oil

Instructions

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).

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition