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–+ servings
A close-up of a homemade gluten free coffee cake slice with a golden, crumbly cinnamon streusel topping. The soft vanilla cake base features a rich cinnamon-sugar swirl, and a few crumbs are scattered on a beige ceramic plate. Warm, natural lighting enhances the moist texture and rustic homemade feel.

Gluten Free Coffee Cake

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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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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: Gluten Free Coffee Cake
Calories: 290
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. In a medium bowl, combine gluten-free flour, almond flour, brown sugar, cinnamon, and salt.
  2. Add cold cubed butter and use a pastry cutter or fingers to work the mixture until it resembles coarse crumbs. Refrigerate.
  3. Preheat to 350°F (175°C). Grease a 9x9-inch square baking pan or 9-inch round cake pan. Preheat Oven
  4. In a medium bowl, whisk gluten-free flour, almond flour, baking powder, baking soda, and salt.
  5. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
  6. Beat in eggs one at a time, then add vanilla extract.
  7. 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.
  8. 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.
  9. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for at least 30 minutes before serving.
  11. Whisk together glaze ingredients (powdered sugar + milk) and drizzle over the cooled cake (optional).

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 95mgFiber: 2gSugar: 22gVitamin A: 300IUCalcium: 60mgIron: 1.2mg

Notes

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

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