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Gluten Free Coffee Cake

gluten free coffee cake on a black wire rack.
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This easy Gluten Free Coffee Cake is a quintessential breakfast treat. A buttery, vanilla flavored cake is swirled with a cinnamon roll filling and topped with a crunchy, cinnamon crumb topping. It's a simple treat that is warm, buttery, ready in under an hour, and also dairy free!

Ingredients

Units Scale

For the Cake

  • 2 cups gluten free all purpose flour with xanthan gum ( I like Bob's Red Mill 1:1 Gluten Free Flour Blend)
  • 3/4 cup lightly packed packed brown sugar (either light or dark brown sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons melted dairy free butter
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/3 cup + 2 tablespoons almond milk
  • 1 teaspoon white vinegar

For the cinnamon swirl:

  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon

For the Crumb Topping:

  • 1 1/4 cup gluten free all purpose flour
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 8 tablespoons dairy free butter- melted

Instructions

  1. Preheat your oven to 350 degrees F and spray an 8x8 inch square, metal baking pan with non-stick cooking spray
  2. In a large mixing bowl, whisk together the gluten free flour, brown sugar, baking powder, baking soda, and saltΒ 
  3. Then, pour the melted butter sugar, vanilla extract, eggs, almond milk, and white vinegar into the dry ingredients, mix well with a rubber spatula, and set aside
  4. In a small bowl combine the brown sugar and ground cinnamon for the cinnamon swirl and set that aside
  5. Spread half of the gluten free coffee cake batter into the bottom of your prepared pan, then evenly sprinkle the cinnamon swirl over top,Β  and then top with the remaining cake batter and use an offset spatula to spread it out evenly
  6. In a medium size mixing bowl combine the gluten free flour, brown sugar, cinnamon, nutmeg, and salt for the crumb topping. Pour the melted butter into the bowl and mix well until you have a texture resembling wet sand
  7. Use your fingers to evenly distribute the gluten free crumb topping over the cake batter
  8. Bake your coffee cake in preheated oven for 30 minutes, then cover with aluminum foil and bake for 10-15 more minutes, or until a toothpick inserted into the center comes out clean
  9. Carefully pull it out of the oven and let cool at least 20 minutes before cutting and serving

Notes

  • Use a gluten free all purpose flour- almond or oat flour will not work as substitutes
  • You can use regular butter and milk if you're not dairy free
  • Let the gluten free cake batter rest for 10 minutes if you have time
  • Cover with aluminum foil for the last 10-15 minutes of baking so the topping doesn't get too dark
  • Cool the gluten free coffee cake for at least 20 minutes before slicing into it
  • Drizzle with a simple vanilla glaze if desired
  • Store leftovers in an airtight container at room temperature for up to 5 days

Find it online: https://www.coleinthekitchen.com/gluten-free-coffee-cake/