As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
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!
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.
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!
For the full recipe, measurements and instructions, print out the recipe card at the end of this post.
- *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.
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.
*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).
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.
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.
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.
- 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
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
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.
Sure you can! As mentioned, you can use any liquid, including orange juice or apple juice for a completely dairy-free coffee cake batter.
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.
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.
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!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!