Easy Gluten Free Coffee Cake Recipes

I made this Easy Gluten Free Coffee Cake Recipes because life is short and dessert should not require a PhD in flour chemistry. It’s a tender, cinnamon-swirl, crumb-topped thing of glory that happens to be gluten-free—so your toast-throwing aunt can eat it and you don’t have to explain the difference between “gluten-free” and “bread-shaped sadness.” It’s the kind of cake that looks fancy enough for brunch but is forgiving enough to handle your butter-mis-measurement sins. Try it because it actually tastes like a treat, not a cardboard apology.

My family and I have a deeply competitive relationship with kitchen instructions. Case in point: my husband once proudly announced he was “helping” by adding cinnamon to the crumble—five different times—because he thought more cinnamon equals more love. Our kid, in a bid to improve efficiency, decided to taste the batter and then immediately pet the cat. The cat, offended but intrigued, left paw prints like modern art across the counter. I stared, sighed dramatically, and took the cake out of the oven with one mitten and a prayer. It still tasted amazing. Sometimes chaos is the secret ingredient.

Time-Saving Hacks

– Use a food processor for the crumble if you want faster results and fewer threatened elbow joints. Slightly shameful, but efficient.
– Buy pre-grated butter? Okay fine, grate it quickly into the bowl and call it rustic. Less dishes, more dessert.
– Mix dry ingredients in a big zip-top bag to avoid extra bowls—squeeze, shake, dump. Minimal washing; maximal smugness.

Serving Ideas

– With a strong cup of coffee—obviously. Pretend you made the coffee with intention.
– Dollop of whipped cream or a scoop of vanilla ice cream for full metabolic denial.
– Serve with wine if the kids drove you nuts that morning; it pairs surprisingly well with “I need a nap.”
– Fancy it up with fresh berries if you’ve been to the farmer’s market and need to justify the purchase.

What to Serve It With

Warm coffee, robust tea, or a milk carton you pretend is for the kids but secretly sip from when no one’s looking. Sturdy enough for a fork, good for fingers when you’re lazy.

✔Tips & Mistakes

Pro tip: Don’t overmix the batter. This isn’t a muffin that needs emotional stirring—gentle folding keeps it tender.
Don’t do this: Skip the crumble. I get it, laziness calls, but you’ll regret a crumble-less coffee cake on day one.
If your crumble melts into the cake, you probably used too much butter or your oven was too hot. More crumble, less torching. Stand nearby and pretend to supervise.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
If you’re saving slices for later, wrap individual pieces in plastic wrap and stash in an airtight container—fridge for a week, freezer for a month if you’re planning ahead (which I rarely am).

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Want nuts? Toss in chopped pecans or walnuts to the crumble. Want chocolate? Go for mini chips. Gluten-free flour blends vary—pick one with xanthan or psyllium if you like structure, or the flaky kind if you’re feeling rebellious.

Frequently Asked Questions

Easy Gluten Free Coffee Cake Recipes

A delicious and moist gluten-free coffee cake topped with a cinnamon streusel.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups Gluten-Free All-Purpose Flour Use a blend that contains xanthan gum
• ▢ 1 cup Granulated Sugar
• ▢ 0.5 cup Unsalted Butter Softened
• ▢ 1 tablespoon Baking Powder
• ▢ 0.5 teaspoon Salt
• ▢ 3 large Eggs Room temperature
• ▢ 1 teaspoon Vanilla Extract
• ▢ 0.5 cup Milk Dairy or non-dairy
• ▢ 0.5 cup Brown Sugar
• ▢ 2 teaspoons Ground Cinnamon

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract and milk.
• In another bowl, whisk together the gluten-free flour, baking powder, and salt.
• Gradually blend the dry ingredients into the wet mixture until just combined.
• In a small bowl, mix together the brown sugar and ground cinnamon for the topping.
• Spread half of the batter into the prepared pan, then sprinkle half of the cinnamon mixture over it. Add the remaining batter and top with the rest of the cinnamon mixture.
• Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Let cool before serving. Enjoy your gluten-free coffee cake!

Notes

Store any leftovers in an airtight container for up to three days.