Perfect with coffee or tea, this tender Gluten-Free Coffee Cake is simple to make and uses minimal ingredients. This rich buttery cake topped with a sweet crumble topping will have you licking your fork.

If you’re in a hurry try my Mug Coffee Cake. Want more spice? Try my Gluten Free Chai Coffee Cake.

Gluten Free Coffee Cake

Despite the name, coffee cake doesn’t have coffee in it. It was meant to be a breakfast cake that you can serve with coffee. The cake part of gluten free coffee cake is tender and buttery, and it’s topped with a sweet crumble. It’s basically a gluten free crumb cake.

We like extra crumble on top of our coffee cake, so I doubled the crumble ingredients in this gluten free coffee cake recipe. If you like less, feel free to cut the crumble topping portion of the recipe in half.

Gluten-Free Dairy-Free Coffee Cake

If you can’t do dairy, you can replace the butter with dairy-free butter and the buttermilk with dairy-free yogurt or a dairy-free butter milk to make this a gluten free dairy free coffee cake. To make a dairy-free buttermilk simply add 1 teaspoon of vinegar to 1 cup of dairy-free milk and let it sit for 10 minutes before adding it to the batter.

How to make gluten free coffee cake

1. In a medium mixing bowl, mix together the ingredients for the crumb topping with a fork; set aside.
2. In a separate medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large mixing bowl, beat the butter, sugars and vanilla until well combined.
4. Add in eggs and mix until combined.
5. Alternate adding in the flour mixture and buttermilk, beginning and ending with the flour.
6. Mix until well combined.
7. Pour the batter into the pan and then crumble the crumb topping over the batter.
8. Bake as directed.

These steps match the photos above. They are for illustration purposes only. See the full printable gluten free coffee cake recipe below.

Can I freeze Coffee Cake?

Yes, you can make this gf coffee cake ahead of time and freeze it. Bake it, cool it completely, and cover it or wrap it in foil and place it in the freezer. Simply pull it out of the freezer when you are ready to thaw it.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.

Did you make this gluten free coffee cake? Please leave me a comment below letting me know what you thought.

Yield: 12 slices

Gluten Free Coffee Cake

Print

Perfect with coffee or tea, this tender Gluten-Free Coffee Cake is simple to make and uses minimal ingredients. This rich buttery cake topped with a sweet crumble topping will have you licking your fork.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

For the topping:

• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon salt (omit if using salted butter)
• 1 cup all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
• 6 tablespoons unsalted butter, melted and cooled

For the cake

• 2 cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter (1 stick), softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 teaspoons gluten-free vanilla extract
• 2 eggs
• 1 cup buttermilk

Instructions

1. Preheat the oven to 350°F. Grease and flour an 8x8 inch baking pan; set aside.
2. In a medium mixing bowl, mix together the ingredients for the crumb topping with a fork; set aside.
3. In a separate medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
4. In a large mixing bowl, beat the butter until creamy. Add the sugars and vanilla and mix until smooth.
5. Add in eggs and mix until combined.
6. Alternate adding in the flour and buttermilk, beginning and ending with the flour.
7. Pour the batter into the pan and then crumble the crumb topping over the batter.
8. Bake for 45 - 48 minutes, or until a toothpick inserted comes out with only a few crumbs clinging to it.
9. Allow the cake to cool before serving.
10. Store covered at room temperature for up to three days.

Notes

• Measuring Gluten Free Flours: When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
• Dairy-Free Option: Replace the butter with dairy-free butter and the buttermilk with dairy-free yogurt or a dairy-free butter milk to make this a gluten free dairy free coffee cake. To make a dairy-free buttermilk simply add 1 teaspoon of vinegar to 1 cup of dairy-free milk and let it sit for 10 minutes before adding it to the batter.