Gluten-Free Coffee Cake

Meta Description: This easy Gluten-Free Coffee Cake is soft, moist, buttery, and topped with a sweet cinnamon crumb topping. Perfect with coffee or tea for breakfast, brunch, or an afternoon treat.

Easy Gluten-Free Coffee Cake

There’s nothing better than a tender slice of homemade coffee cake alongside a hot cup of coffee. This gluten-free version has everything you want from a classic coffee cake: a soft buttery crumb, warm cinnamon flavor, and a generous layer of sweet, crunchy streusel.

You don’t need any complicated ingredients or special baking techniques. A good gluten-free flour blend, a few pantry staples, and a little patience are all it takes to create a cake that tastes just as comforting as the traditional version.

Whether you’re serving it for brunch, taking it to a gathering, or simply baking something special for the weekend, this cake is sure to disappear quickly.

Why You’ll Love This Recipe

Completely gluten-free
Soft and moist texture
Buttery cinnamon flavor
Delicious crumb topping
Easy one-bowl cake batter
Perfect for breakfast or brunch
Great with coffee or tea
Freezer-friendly

Ingredients

For the Cake

2 cups gluten-free all-purpose flour blend
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup sour cream
¼ cup milk

Tip: Use a gluten-free flour blend that contains xanthan gum. If your blend doesn’t contain it, follow the package instructions for how much xanthan gum to add.

For the Cinnamon Streusel

¾ cup gluten-free all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons unsalted butter, melted
½ cup chopped pecans or walnuts, optional

Optional Glaze

½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

How to Make Gluten-Free Coffee Cake

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease an 8×8-inch or 9×9-inch baking pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.

2. Make the Streusel

In a medium bowl, combine the gluten-free flour, brown sugar, cinnamon, and salt.

Pour in the melted butter.

Use a fork to mix until coarse crumbs form.

If using nuts, stir them in.

Set the streusel aside while you prepare the cake.

3. Mix the Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

Set aside.

4. Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar for approximately 2–3 minutes, until light and fluffy.

This helps create a lighter cake texture.

5. Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Scrape down the sides of the bowl if necessary.

6. Add the Sour Cream and Dry Ingredients

Add about one-third of the dry ingredients to the butter mixture.

Mix gently.

Add half of the sour cream and milk.

Continue alternating the dry ingredients with the remaining sour cream and milk.

Mix only until the batter is combined.

Don’t overmix. Gluten-free batters can become dense when overworked.

7. Layer the Cake

Spread approximately half of the batter into the prepared pan.

The batter will be thick, so use a spatula to spread it evenly.

Sprinkle about half of the cinnamon streusel over the batter.

Spread the remaining batter over the streusel.

Finish with the remaining streusel on top.

8. Bake

Bake for approximately 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.

9. Cool

Allow the cake to cool in the pan for approximately 20–30 minutes.

Use the parchment paper to lift it out of the pan.

Allow it to cool further before slicing.

10. Add the Glaze

If desired, whisk together powdered sugar, milk, and vanilla until smooth.

Drizzle over the cooled coffee cake.

Let the glaze set for a few minutes before serving.

Tips for the Best Gluten-Free Coffee Cake

Use a Good Flour Blend

A high-quality gluten-free all-purpose flour blend designed for baking gives the best texture.

Don’t Overmix

Once the flour is incorporated, mix just until combined.

Use Room-Temperature Ingredients

Room-temperature butter, eggs, sour cream, and milk combine more easily and help produce a smoother batter.

Don’t Overbake

Gluten-free cakes can dry out quickly when overbaked. Start checking the cake toward the end of the recommended baking time.

Let It Cool

Allowing the cake to cool before cutting gives the crumb time to set.

Delicious Variations

Blueberry Gluten-Free Coffee Cake

Fold 1 cup of fresh or frozen blueberries into the batter.

Apple Cinnamon Coffee Cake

Add 1 cup finely diced peeled apples and an extra pinch of cinnamon.

Chocolate Chip Coffee Cake

Fold ½ cup gluten-free chocolate chips into the batter.

Lemon Coffee Cake

Add the zest of one lemon and replace the milk with fresh lemon juice mixed with milk.

Pecan Streusel Cake

Add extra chopped pecans to the topping for a delicious nutty crunch.

How to Serve It

This coffee cake is delicious slightly warm or at room temperature.

Serve it with:

Fresh berries
Whipped cream
Greek yogurt
Fresh fruit
A dusting of powdered sugar
Coffee
Tea
Hot chocolate

For an extra indulgent dessert, warm a slice and serve it with a scoop of vanilla ice cream.

Storage

Store the cooled coffee cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 5 days.

Allow refrigerated slices to come to room temperature or warm them briefly before serving.

Can You Freeze Gluten-Free Coffee Cake?

Yes.

Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container.

Freeze for up to 3 months.

Thaw at room temperature and warm gently before serving.

Frequently Asked Questions

Is coffee cake made with coffee?

Usually, no. Traditional American coffee cake is generally a sweet cake designed to be served with coffee, rather than a cake flavored with coffee.

Can I make this dairy-free?

Yes. Use dairy-free butter, unsweetened dairy-free milk, and a dairy-free sour cream alternative.

Can I use almond flour instead?

Not as a direct 1:1 substitute. Almond flour behaves differently from gluten-free all-purpose flour and would require adjustments to the recipe.

Why is my gluten-free cake crumbly?

The flour blend, lack of binding ingredients, or overbaking can contribute to a crumbly texture. Use a gluten-free flour blend containing xanthan gum and avoid overbaking.

How can I make it extra moist?

Sour cream provides moisture and richness. You can also add a tablespoon or two of plain Greek yogurt for an especially tender crumb.

Recipe Details

Prep Time: 15 minutes
Bake Time: 40–50 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 30 minutes
Servings: 9–12
Category: Breakfast, Brunch, Dessert
Method: Baking

Final Thoughts

This Gluten-Free Coffee Cake has all the cozy qualities of a classic homemade coffee cake—a soft buttery crumb, warm cinnamon, and plenty of sweet streusel.

It’s simple enough for a weekend breakfast but delicious enough for a holiday brunch or afternoon gathering. Serve a slice with your favorite coffee or tea, and you’ll have an easy gluten-free treat that everyone can enjoy.