The only thing wrong with coffee cakes is that they’re made with wheat flour, and that makes them a big no-no for everyone that can’t or chooses not to eat gluten. Consuming gluten is safe for most people, but some folks just can’t handle it — that doesn’t mean they can’t enjoy a slice of cake with their coffee.
That’s why we’re sharing a gluten-free recipe for coffee cake with you, and it ends very similar to the real thing. Coffee cakes are often fluffy and bouncy, and this one is a bit more compact, but it’s equally delicious.
For this recipe, we’re using gluten-free all-purpose flour. It’s more readily available than ever, and it has increased in quality significantly in the past few years. There was a time when you had to put together your gluten-free flour from scratch, which was a pain. Now, baking gluten-free treats is easy!
We also need sugar, baking powder, salt, oil, eggs, vanilla and milk. The result is a crumbly cake that goes great with coffee, but it’s also compatible with many other sweet and savory foods.
To make this coffee cake, combine the dry and wet ingredients separately and bring them together to form a runny dough. I like making coffee cake either in a loaf pan or in a small 8-inch baking pan. Of course, double the recipe and use a larger pan for a larger cake.
To make the traditional streusel topping, combine brown sugar, butter and cinnamon and make crumbs. No coffee cake is complete without its streusel, right?
For the streusel:
Preheat the oven at 350°F and grease an 8-inch square pan.
Combine the sugar, gluten-free flour, baking powder, and salt in a mixing bowl.
Combine the oil, eggs, vanilla and milk in a second mixing bowl.
In a stand mixer, combine the dry and wet mixtures.
Pour the batter into the cake pan.
For the streusel, combine the sugar and the cinnamon in a food processor to form crumbs.
Cover the cake pan with aluminum foil and bake for 30 minutes, uncover, carefully top with the streusel mixture and bake uncovered for another 10 minutes.