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24 Comments

The Best Gluten-Free Cinnamon Crumb Coffee Cake Recipeย 

Kathleen

by Kathleen Pope Oct 18, 2023

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Slice of gluten free coffee cake on Pin for east and best coffee cake with sub writing, You cannot mess up this cake.
Gluten-free cinnamon crumb coffee cake with two images of a slice of coffee cake with strawberries and blueberries.
Pinterest image for the best you can't mess it up coffee cake with image of slice of moist coffee cake on plate with berries garnish.

This gluten free coffee cake recipe is the easiest coffee cake, ever! The crumb topping is made from the batter, use any combination of flours, replace egg and liquids with your choice, you seriously cannot mess up this great recipe! Make egg free, dairy-free and gluten-free and even sugar free.

I love having a versatile, allergy friendly recipe in my hip pocket! And this one does not disappoint, it is really the easiest and tastiest coffee cake for gluten-free and gluten eaters alike!

Love coffee cakes, try these reader favorites that are easily adapted to be gluten free, like Apple Double Crumb Cake, Blueberry Crumble Cake, or Strawberry Rhubarb Crumb Bars.

Gluten-free cinnamon crumb coffee cake with fresh fruit.
This post may contain affiliate links. Read my disclosure & privacy policy.

Why Doesn’t American Coffee Cake Have Coffee In It?

  • A common misconception is that all coffee cakes have coffee in them. American coffee cakes do not typically have any coffee in them or in the icings.
  • Instead coffee cake is a generic term for any cake eaten with our coffee.
  • I understand in Australia and the UK this is not the case, a coffee cake truly does have coffee in the recipe and in the icing!

Wouldn’t it be nice to have a slam dunk gluten-free recipe; just in case you need one? And, just in case you are wondering you can substitute all of the flours for regular all-purpose flour.

My friend Emily, the delightful originator of this recipe, brought this coffee cake to a retreat awhile back and it’s a WINNER!

I used 3 different gluten free flours to add depth to the cake, but feel free to change it up to your favorites as well, try different amounts and mixes.

Gluten Free Coffee Cake in white Staub baker top down shot.

This Starbucks Copycat Coffee Cake with yellow cake mix has always been my favorite and I still love it, it’s super easy to make, but this one; mmm, mm, good.

I’m not gluten-free, but I make this coffee cake regularly and when I bring places people go nuts over this tender cake! Being gluten-free is a bonus! Because all can enjoy it!

9x 13 pan of gluten free coffee cake with powdered sugar icing drizzle.

Simple Ingredients

For the full recipe, measurements and instructions, print out the recipe card at the end of this post.

Labeled ingredients for gluten-free coffee cake recipe.
  • *Gluten-Free All-Purpose Flour | My favorite gluten-free flour blend is either Bob’s Red Mill and King Arthur Measure for Measure. These cup-for-cup GF flours already include the xanthan gum or other agents that help bind when gluten is absent.
  • Oat flour | Adds moisture, and a nutty oatiness
  • Almond flour | Also adds depth, plus a bit of protein
  • *May replace above flours with regular all purpose flour (2 ½ cups) if desired.
  • Sugars | I use all-natural organic cane sugar or use white sugar, or I have used Monk fruit sweetener in this recipe! You will also use light brown sugar, or if making sugar=free, use Swerve Brown Sugar (monk fruit).
  • Spices | We use both cinnamon and nutmeg in this cinnamon streusel cake
  • Kosher salt | You need salt to bring out all of the flavors!
  • Vegetable oil | I like Grapeseed or Avocado oil, may replace with melted butter if desired
  • Buttermilk* | May also use plant based milks, orange juice or apple jiuce
  • Baking Soda | a leavening and rising agent
  • Egg | I always use large eggs in my baking, you may substitute with one small mashed banana. if making egg free
  • Crumb Topping Ingredients | Reserved batter, then additional cinnamon, powdered sugar, vanilla extra and water. Substitute whole milk, cream, maple syrup or even coffee in the icing.

* Replace above flours with regular all-purpose flour (2 ½ cups)

How to Make Gluten-Free Coffee Cake Recipe

If making Gluten Free try Bob’s Red Mill 1 to 1, I’m a big fan of oat flour, it lends wonderful oaty moisture to baked goods. Preheat oven to 350 degrees F and prepare your 9×13 inch baking pan with cooking spray or line with parchment paper.

In the bowl of a stand mixer or in a large bowl, using your hand mixer, combine the flours, sugars, nutmeg, cinnamon, salt, and mix on medium speed until combined.

Add the oil and mix well with an electric mixer, but don’t over mix, mixture will be crumbly.

Remove ¾ to 1 cup of mixture to a small bowl and set aside, this will become your crumb topping. I like more cinnamon streusel on top, so I do closer to a cup.

Add spices and salt to dry ingredients.
Add spices and salt
Adding brown sugar to coffee cake mixture.
Add sugars
Adding oil to dry ingredients for gluten-free coffee cake.
Pour in oil
Mixture will be crumbly, reserve one cup for topping.
Mix until crumbly, reserve 1 cup for topping

*NO BUTTERMILK? Simply add 1 tablespoon of regular white vinegar or lemon juice to a cup of milk, stir and allow to sit for 5-7 minutes and voila you’ll have buttermilk!

Next add 1 cup buttermilk*, baking soda and egg, mix in the wet ingredients into the dry, combine until smooth, spread the remaining cake batter into greased 9 x 13 inch prepared pan (*see FAQ for how to make smaller).

Fresh Tip

I have found depending on the flours I use, the batter can be extremely thick or it can be quite loose, don’t stress, anyway you make this it will come out delicious.

Buttermilk, egg and baking soda added to batter.
Add buttermilk, egg, baking soda and combine.
Reserved one cup of dry batter for topping.
Smooth batter into pan.
Cinnamon crumb streusel crumbled on top of the gluten-free coffee cake batter.
Crumble cinnamon crumb topping over top
Pecans added to top portion of gluten-free coffee cake.
Add nuts if desired.

Toss 2 teaspoons cinnamon and ½ cup chopped nuts (optional) and mix in reserved crumb mixture. Sprinkle the cinnamon crumble topping evenly over the top of the cake pan.

Unless you are like me and do things too fast without reading well, then you’ve already crumbled your topping over the top, so then just sprinkle your cinnamon and pecans (optional) over the top. I did half and half as one of my boys has a tree nut allergy.

Bake at 350° for 20-30 minutes, until it’s no longer jiggly in the middle, you want this baby moist, don’t over bake.

Make simple powdered sugar glaze

While baking, mix together glaze ingredients for this classic coffee cake recipe. Use a little more or less water to make smooth and pourable. Whisk well until smooth, set aside until ready to use.

Powdered sugar, water and vanilla extract for glaze.
Mix together powdered sugar, vanilla extract
Smooth glaze ready to drizzle on hot gluten-free coffee cake.
and water until smooth, pour

Remove the cake from the oven and drizzle the icing evenly over the top of the warm cake. Let cake cool slightly before slicing, delicious warm or cold, truly a moist and flavorful cake. Serve this breakfast cake alone or with some fresh fruit.

9x13 pan of gluten free coffee cake drizzled with a powdered sugar glaze, laying on a striped towel. Recipe via thefreshcooky.com

Fresh Tips

  • I have made this cake a hundred times I bet, each time it comes out slightly different, it could be how firmly you pack the cup of dry ingredients used to make the crumb topping or the flour used.
  • RUNNY BATTER | If your batter is really runny, you can try adding an additional ¼ – ⅓ cup flour (gluten-free).
  • GF FLOURS  | all purpose gluten free flours are all slightly different and without the gluten as a binding agent, they can respond differently when adding liquids.
  • BAKING TIME  | Watch and know your oven, does it run cool, then increase the heat by 25 degrees, or reduce by 25 if it runs hot. This cake should not be runny as it comes out of the oven, if needed keep in oven checking every 5 minutes for doneness. Sides should pull away slightly from sides of pan and the center will look soft, but shouldn’t be jiggly.

If you like this recipe, check out my Gluten Free (or easily adapted to be Gluten Free) recipe archive.

“I’ve adjusted this recipe every way you can think of and it always turns out great! I’ve used walnuts, almonds, no nuts, almond extract, gluten free flour, regular flour, regular milk, orange juice, you name it. I dare you to make this cake not delicious.” Thanks Emily, we’ll be making this often!

Emily – recipe creator
Slice of gluten free coffee cake on bamboo plate with blueberries and strawberries.

Variations & Substitutions

  • Try different flours — just replace with total flour amount.
  • Replace the egg with 1 small-medium mashed banana, for egg free
  • Replace buttermilk with your favorite plant based milk or even try orange juice!
  • Try replacing half the liquid with sour cream or even plain Greek yogurt.
  • Replace the sugars with coconut sugar, or use sugar-free replacements, like this Monk Fruit sugar.
  • Use softened butter in place of the oil, make sure it’s room temperature, or use melted butter

Frequently Asked Questions

Can I make Gluten-Free Vegan Coffee Cake?

Yes! Instead of buttermilk, use coconut milk or your favorite plant-based milk, instead of the egg, use a banana or make a flax egg. Also use coconut oil instead of vegetable oil if desired, but it will have a more coconut forward flavor.

Can I use whole milk instead of buttermilk?

Sure you can! As mentioned, you can use any liquid, including orange juice or apple juice for a completely dairy-free coffee cake batter.

Can I make gluten-free crumb cake in a square pan?

You bet! If you just want a 9×9 or 8×8 coffee cake, then only make half the recipe. Or you can make the full recipe and split into two square baking pans, freezing one for later.

Can I Add Coffee to Coffee Cake?

Absolutely! This is such a versatile recipe! Here are some ideas:
Stir in 1 teaspoon of coffee or espresso powder
Exchange some of the liquid (milk, buttermilk, etc) for a cup of coffee, cooled
Add ½ – 1 teaspoon of espresso powder to the icing.

High Altitude Instructions

This Gluten-Free cinnamon crumb coffee cake did not need any adjustments for high altitude.

Gluten-free coffee cake on bamboo plate with fresh fruit.

Storage for this Easy Recipe

Leftovers will last in an airtight container on the counter, up to 4-5 days, in the fridge up to 7 days and in the freezer up to 3-4 months. Or cover with plastic wrap.

More Easy Recipes you will love!

  • Easy Pumpkin Spice Coffee Cake
  • Pumpkin Pie Dump Cake
  • Eggnog Coffee Cake (Overnight option!)
  • Cinnamon Swirl Bundt Cake
  • Stabilized Whipped Cream (Cool Whip Substitute)

Love it? Pin It!

Gluten-free cinnamon crumb coffee cake with two images of a slice of coffee cake with strawberries and blueberries.

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Gluten-free cinnamon crumb coffee cake with fresh fruit.

Gluten-Free Cinnamon Crumb coffee cake

5 from 9 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 15 pieces
Print Pin SaveSaved!
This gluten free coffee cake recipe is the easiest coffee cake, ever! The crumb topping is made from the batter, use any combination of flours, replace egg and liquids with your choice, you seriously cannot mess up this great recipe! Make egg free, dairy-free and gluten-free and even sugar free.

Video

Equipment

  • USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick
  • Anchor Hocking 2 Quart Glass Batter Bowl With Lid 

Ingredients 

  • 1 ½ cups gluten free All-Purpose Flour or cup for cup
  • ½ cup oat flour
  • ½ cup almond flour
  • May replace above flours with regular all purpose flour 2 ½ cups if desired.
  • ยฝ cup sugar I like all-natural cane sugar, or Monk Fruit
  • ¾ cup brown sugar packed, or use sugar free replacements
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • ¾ cup vegetable oil I like Grapeseed or Avocado oil
  • Reserve 1 cup of batter for crumb topping
  • 1 cup buttermilk*
  • 1 teaspoon baking soda
  • 1 egg or substitute with one banana

Crumb Topping

  • 1 cup reserved batter
  • 2 teaspoon cinnamon
  • ½ cup pecans or walnuts, chopped (optional)

Icing

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons water or use milk, maple syrup
Get Recipe Ingredients

Instructions

  • Mix flours, sugars, spices and salt, mix until combined. Add oil and mix until resembles crumbs. Reserve ยพ – 1 cup of crumb mixture, set aside.
  • Add buttermilk, baking soda and egg to remaining dough, mix thoroughly. Spread or pour into greased 9×13 pan. Depending on how much crumb topping you take will make the batter thicker or thinner.
  • Take reserved crumb mixture and using a fork, mix in cinnamon and optional nuts, crumble on top of the dough.
  • Bake at 350° for 20-30 minutes, until center doesn’t jiggle. While baking, prepare icing. Mix powdered sugar, vanilla and water until smooth and pourable (add more water if needed). Drizzle over hot cake once finished baking.
  • Cool a bit serve warm or cooled, delicious either way.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

*NO BUTTERMILK? Simply add 1 tablespoon of regular white vinegar or lemon juice to a cup of milk, stir and allow to sit for 5-7 minutes and voila you’ll have buttermilk!

Variations & Substitutions

  • Try different flours — just replace with total flour amount.
  • Replace the egg with 1 small-medium mashed banana, for egg free
  • Replace buttermilk with your favorite plant based milk or even try orange juice!
  • Try replacing half the liquid with sour cream or even plain Greek yogurt.
  • Replace the sugars with coconut sugar, or use sugar-free replacements, like this Monk Fruit sugar.
  • Use softened butter in place of the oil, make sure it’s room temperature, or use melted butter

Nutrition

Serving: 1piece | Calories: 289kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 253mg | Potassium: 58mg | Fiber: 2g | Sugar: 27g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Gluten-free cinnamon crumb coffee cake with fresh fruit.
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My Signature Recipes!

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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Kellie

    Sun, Nov 6, 2022 at 5:18 pm

    5 stars
    Super easy gluten free coffee cake that my family all enjoyed! I used melted butter for the oil (1 cup instead of 3/4) and two eggs, so I added an extra half cup of flour to compensate. Came out great!

    Reply
    • KathleenKathleen Pope

      Tue, Nov 8, 2022 at 1:06 pm

      Love your take on it Kellie, this is awesome! So appreciate your kind words and so glad you enjoyed it!

      Reply
  2. Vivi

    Sun, Apr 4, 2021 at 1:30 pm

    5 stars
    Just took a bite of this delicious,ugly cake and oh boy! Only a few simple ingredients yet such a tasty cake. I used only all purpose flour and didn’t add any nuts since I didn’t have any. I’m definitely using some kind of nuts next time, I think they would be great.Thank you so much for such an easy and amazing recipe!

    Reply
  3. Amy Nash

    Wed, Aug 12, 2020 at 5:39 am

    5 stars
    I love that you call this Ugly Coffee Cake! I don’t care so much how it looks when it tastes so good!

    Reply
  4. paige

    Sun, Aug 9, 2020 at 11:15 pm

    5 stars
    For gluten free, this was AMAZING

    Reply
  5. Sandra Shaffer

    Sun, Aug 9, 2020 at 5:53 pm

    5 stars
    Perfect with a cup of tea!

    Reply
  6. Jennifer Stewart

    Sun, Aug 9, 2020 at 5:37 pm

    5 stars

    Reply
  7. Julie Menghini

    Sun, Aug 9, 2020 at 5:18 pm

    5 stars
    There’s nothing ugly about how delicious this cake is! Congrats on making your career change. You’re just investing in the best life has to offer!

    Reply
  8. Jackie

    Sun, May 31, 2020 at 9:56 am

    First time visiting from The Country Cook and your recipe is gluten free!!! I have to cook gluten free for my husband who is celiac. I am pinning this!

    Reply
    • KathleenKathleen

      Sun, May 31, 2020 at 4:35 pm

      Thank you so much Jackie, I hope you will come back often as many of my recipes are gluten free or I add a gluten free option. My brother and his family while not celiac, are all gluten free, so I have learned to adapt many recipes over the years! Happy Cooking!

      Reply
  9. Miz Helen

    Tue, Jul 16, 2019 at 6:16 pm

    We will love your delicious coffee cake! Thanks so much for sharing with us at Full Plate Thursday and hope you are having a great week.
    Miz Helen

    Reply
    • KathleenKathleen

      Wed, Jul 17, 2019 at 6:18 am

      Thank you for your kind comments, Miz Helen!

      Reply
  10. Ginny

    Sat, Jul 13, 2019 at 2:20 pm

    This coffee cake is fantastic, so tender and full of flavor! Everyone loved it and it wonโ€™t last long. I did make it with all purpose flour since we are not gluten free. This cake will make great Christmas morning gifts!

    Reply
    • KathleenKathleen

      Sat, Jul 13, 2019 at 3:27 pm

      Thanks Ginny!! So glad you loved it and it worked great with regular flour

      Reply
  11. Tasia ~ TwoSugarBugs

    Sat, Jul 13, 2019 at 10:38 am

    I know this cake would be devoured at my house! Another winning recipe Kathleen!

    Reply
    • KathleenKathleen

      Sat, Jul 13, 2019 at 11:17 am

      Thanks Tasia!! Usually just crumbs left when I make ours

      Reply
  12. Bob

    Fri, Jul 12, 2019 at 7:08 am

    Awesome. In the last week we made [or, should I say Judy] your cinnamon bundt cake and white queso dip….ya baby, bring it home…and THANK YOU!

    Reply
    • KathleenKathleen

      Fri, Jul 12, 2019 at 7:32 am

      Oh what a fun comment to read this Morning! Thanks Bob!!

      Reply
  13. Marlene

    Mon, Jul 3, 2017 at 8:27 pm

    5 stars
    Just tried this. Love the flavor! Love that it’s gluten-free!

    Reply
    • Kathleen[email protected]

      Tue, Jul 4, 2017 at 6:18 am

      Thanks Marlene!! It’s scrumptious for sure.

      Reply
    • Kathleen[email protected]

      Thu, Jul 13, 2017 at 6:26 am

      Thanks Marlene!!

      Reply
  14. Marlene

    Mon, Jul 3, 2017 at 8:27 pm

    5 stars
    Just tried this. Love the flavor! Love that it’s gluten-free!

    Reply
  15. Bks

    Sat, Jun 17, 2017 at 1:36 pm

    This looks exactly like something someone brought to our office last week??!! It was sooooo good, it disappeared! AND was stupid GOOD! I’ll try and run down that recipe for you too!!!!!
    AND THANK YOU for sharing your story …I KNOW JOY is hunting you down, even now. THANK YOU for ten generous years of service to Jesus and GCC. His presence through your life will remain–we at GCC are and remain the beneficiaries…..

    Reply
    • Kathleen[email protected]

      Mon, Jun 19, 2017 at 9:29 am

      Thank you Bob, thank you! You are the encourager of encouragers and I so appreciate you!

      Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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