Gluten-Free Coffee Cake is a perfect breakfast to serve your family or out of town guests. It’s simple to make and quick to bake. Breakfast will be served in no time!
Gluten-Free Coffee Cake
This Gluten-Free Coffee Cake was one of the first recipes I posted to the blog. I used it to enter a recipe contest. I didn’t win the contest but I did win over some loyal readers who still to this day talk about this Gluten-Free Coffee Cake recipe.
This crumb coffee cake is tender, soft, and perfectly sweet. There’s no bad time to eat this cake. Enjoy it in the morning with your morning cappuccino, or tea, or whatever your favorite morning beverage may be. Eat it after lunch as a sweet note after a light meal. Or save it for after dinner, to reward yourself for getting through an entire day.
If you’re not a fan of coconut or almonds, you could switch them with something else, or leave them out entirely.
This Gluten-Free Coffee Cake recipe is simple enough, that anyone can make it. Both my girls have now made this recipe, and continue to love it. Topped with almonds and coconut, and incredibly simple with only eleven ingredients, there’s really not a good excuse to not make this crumb cake.
What other gluten-free flours can I use?
I’ve used Bobs Red Mill 1-to-1 gluten free flour mix, Ryze Gluten-Free Flour, and GF Jules in this recipe. All work really well, and yield slightly different textures – but the same great flavors.
Can I use regular butter in this recipe?
Yes. I used to use regular butter in this Gluten-Free Coffee Cake recipe before we found out my oldest can’t do dairy. I haven’t tried replacing the dairy-free butter with oil, and I’m not sure if it would work.
You probably have all the ingredients sitting in your pantry right now. And with so many different ways to enjoy this Gluten-Free Coffee Cake, this will be a recipe you’ll find yourself coming back to over and over again. My husband enjoys eating it fresh out of the oven paired with So Delicious Vanilla flavored Coconut Ice Cream and I enjoy having it for breakfast with my coffee.
Looking for more breakfast ideas? You might like my Gluten-Free Cinnamon Roll Mug Cake. Also, my banana breads are out of this world good, with my Gluten-Free Coconut Pecan Banana Bread being one of my favorites.
If you make this Gluten-Free Coffee Cake recipe please stop back by and let me know what you thought. Also, if you have a question leave it in the comments and I will get back to you.
- For the cake-
- 1 1/4 cups all-purpose gluten-free flour
- 3/4 cups brown sugar, packed
- 1/4 teaspoon salt
- 1/3 cup dairy-free butter (I use earth balance), room temperature
- 1 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 -6oz container of So Delicious Vanilla Coconut Cultured Milk (yogurt)
- 1 teaspoon white vinegar
- 1 egg, room temperature
- For the topping-
- 1/2 cup sliced almonds
- 1/2 sweetened flaked coconut
- Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Lightly grease a 8"x8"x2" pan; set aside.
- In a medium mixing bowl combine flour, brown sugar, and salt. With a pastry cutter, cut in the butter until crumbly. Set aside 1/4 cup of the mixture for the topping. Add baking powder, baking soda, cinnamon, and nutmeg to the remaining cake mixture. Mix until combined.
- In a separate small mixing bowl, combine the So Delicious Vanilla Coconut Cultured Milk and vinegar. Add the coconut cultured milk and vinegar mixture and the egg to the dry mixture and stir just until combined. Batter will be thick. Spoon the cake batter evenly into the pan.
- Add the sliced almonds and coconut to the reserved crumbs and mix until evenly incorporated. Sprinkle crumb mixture on top of batter.
- Bake for 35-40 minutes or until a wooden toothpick inserted near center comes out clean.
- Store at room temperature. Best when enjoyed warm.
Serving Size:1 piece
Amount Per Serving: Calories: 281 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 35mg Sodium: 218mg Carbohydrates: 32g Fiber: 2g Sugar: 19g Protein: 4g