Gluten-Free Coffee Cake Recipe

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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.

Gluten-Free Coffee Cake Recipe-2

What goes into a Gluten-Free Coffee Cake?

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.

How to Make a Gluten-Free Coffee Cake?

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?

How to Make It

  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr
  • Serving Size6
  • Energy976 cal

Ingredients

For the streusel:

Directions

1

Preheat the oven at 350°F and grease an 8-inch square pan.

2

Combine the sugar, gluten-free flour, baking powder, and salt in a mixing bowl.

3

Combine the oil, eggs, vanilla and milk in a second mixing bowl.

4

In a stand mixer, combine the dry and wet mixtures.

5

Pour the batter into the cake pan.

6

For the streusel, combine the sugar and the cinnamon in a food processor to form crumbs.

7

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.

  • Nutrition Facts

  • Serving Size6
  • Amount per serving
  • Calories976
  • % Daily Value*Standard DV
  • Total Fat55.1 g78 g70.64%
  • Saturated Fat15.4 g20 g77%
  • Cholesterol99 mg300 mg33%
  • Sodium355 mg2300 mg15.43%
  • Total Carbohydrate116.6 g275 g42.4%
  • Dietary Fiber6.3 g28 g22.5%
  • Total Sugars70.6 g
  • Protein9.4 g50 g18.8%
  • Calcium203 mg1300 mg15.62%
  • Iron1 mg18 mg5.56%
  • Potassium351 mg4700 mg7.47%

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