Perfect with coffee or tea, this tender Gluten-Free Coffee Cake is simple to make and uses minimal ingredients.
A GF all-purpose flour blend makes gluten free coffee cake fast and easy to throw together.
It's the perfect sweet, cinnamon flavored brunch or breakfast treat, with an irresistible crumb topping.
GLUTEN FREE COFFEE CAKE RECIPE
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. Make my Gluten Free Tiramisu to really wow a crowd.
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. A cake that you can eat for breakfast!
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.
INGREDIENTS IN GLUTEN FREE COFFEE CAKE
All-Purpose Flour Blend - I used Bob's Red Mill 1-to-1 Gluten free baking flour.
Gluten Free Baking Powder - Check to make sure your baking powder is safe. This helps the cake to rise while it's baking.
Baking Soda - A combination of baking soda and baking powder gives the best texture to this coffee cake.
Salt - Just a bit brings out the sweetness of the sugar.
Cinnamon - This is the flavor that I want in a classic coffee cake recipe. It's warm, sweet and perfect.
Unsalted Butter - I prefer to use unsalted butter when I'm baking. Allow the butter for the cake to come to room temperature. For the crumb topping, you'll need melted butter.
Brown Sugar - This adds sweetness, plus a molasses depth that you can't get from white sugar.
Vanilla Extract - Be sure to use a gluten free vanilla extract to give your coffee cake the perfect flavor.
Eggs - Eggs hold everything together and help create the wonderful texture that this gluten free coffee cake has.
Buttermilk - This tangy bit of dairy is my secret ingredient.
If you have any questions, please leave a comment and I will get back to you.
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.
If using dairy-free butter, you may want to omit the salt in this recipe, as dairy free butters are often salty.
HOW TO MAKE GLUTEN FREE COFFEE CAKE
- In a medium mixing bowl, mix together the ingredients for the crumb topping with a fork; set aside.
- In a separate medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large mixing bowl, beat the butter, sugars and vanilla until well combined.
- Add in eggs and mix until combined.
- Alternate adding in the flour mixture and buttermilk, beginning and ending with the flour.
- Mix until well combined.
- Pour the batter into the pan and then crumble the crumb topping over the batter.
- Bake as directed.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
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.
COFFEE CAKE VARIATIONS
Icing: A drizzle of a simple icing made from ½ cup powdered sugar, 1 tablespoon of milk, and a splash of vanilla extract will take this breakfast cake to the next level.
Nuts: Chopped pecans or almonds added to the crumble will add nuttiness and extra crunch.
Granola: Use your favorite granola as a topping to make something similar to this Muesli Coffee Cake.
Layers: You can add a filling to coffee cake by spreading jam, berries, or chocolate chips in between the batter. Add half of the batter to the pan, then the filling, then the rest of the batter.
CAN I FREEZE GLUTEN FREE 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.
IS COFFEE GLUTEN FREE?
Yes, unflavored coffee beans are gluten free therefore coffee is gluten free. You'll need to be careful with flavored coffees. Please always check labels.
Just a reminder that a coffee cake doesn't actually have coffee in it.
CAN I USE OTHER GLUTEN FREE FLOUR BLENDS?
Yes. I suggest trying this Gluten Free Flour blend, option 2, or another 1-to-1 baking blend. Your blend should include xanthan gum for stability.
HOW DO YOU STORE GLUTEN FREE COFFEE CAKE?
This cake will stay fresh for up to 3 days if stored in an airtight container at room temperature.
Did you make this gluten free coffee cake? Please leave me a comment below letting me know what you thought.
Gluten Free Coffee Cake
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.
Ingredients
For the topping:
- ⅓ cup sugar
- ⅓ 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
- Preheat the oven to 350°F. Grease and flour an 8x8 inch baking pan; set aside.
- In a medium mixing bowl, mix together the ingredients for the crumb topping with a fork; set aside.
- In a separate medium mixing bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, beat the butter until creamy. Add the sugars and vanilla and mix until smooth.
- Add in eggs and mix until combined.
- Alternate adding in the flour and buttermilk, beginning and ending with the flour.
- Pour the batter into the pan and then crumble the crumb topping over the batter.
- Bake for 45 - 48 minutes, or until a toothpick inserted comes out with only a few crumbs clinging to it.
- Allow the cake to cool before serving.
- 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.
Valerie
I have been gluten free for 5 years since college and have never been able to make a good coffee cake until now. I followed the recipe to a T and made my own buttermilk and it was amazing!!!! I am gluten free but bake for my family (all of which are not) and they said it was amazing!!!
chrystal
I am so glad you love it... and that they loved it. Thank you for sharing.
Best,
Chrystal
Betty
Hi. I’m really eager to make this but I have a question. Bullet point number 2 for instructions mentions ginger and all spice, but I don’t see that in the ingredients list. Did I miss it? Or is there an error? Please clarify. Thank you!
chrystal
Hi Betty,
That was a typo in the post, thanks for the catch. I've fixed it. The recipe card below that is correct.
Best,
Chrysatl
Kim
Made this recipe using mini loafs, moist and flavourful. Definitely make this again and again!
chrystal
I'm so glad you like it. I love the idea of using mini loafs. Thanks for sharing.
Best,
Chrystal
Nikh
Can this be made with your gluten free flour mix? Bob's Red is unavailable.
Thank you!
chrystal
Yes, both my blends work great. If you have millet, I'd use that one.
Best,
Chrystal
Jill
What kind of vinegar do you use to put in the buttermilk to make the dairy free buttermilk?
chrystal
I use white vinegar.
Best,
Chrystal