An easy recipe for gluten-free cinnamon coffee cake. A soft and buttery cake with a cinnamon filling and cinnamon sugar crumb topping. This recipe also includes a dairy-free option.
Cake
2 1/2 tablespoons white vinegar
2 1/2 cups milk, dairy-free use unsweetened almond milk, cashew, or coconut milk
3 3/4 cups all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
3 teaspoons baking powder
1 cups granulated sugar
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1 cup butter, melted, dairy-free use Smart Balance butter
3 large eggs, room temperature
Filling
1 tablespoon ground cinnamon
1 cup light brown sugar, packed
Topping
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup butter, melted, dairy-free use Smart Balance butter
1 1/3 cups all-purpose gluten-free flour with xanthan gum
US Customary – Metric
1. Prep & Preheat
Heat oven to 350°F. Lightly coat a 9×13-inch glass baking dish with gluten-free nonstick spray.
2. Make Buttermilk Substitute
In a measuring cup, mix 1 cup milk with 1 tbsp white vinegar. Let sit 5 minutes to thicken.
3. Prepare Cake Batter
In a large bowl, whisk together gluten-free flour, baking powder, salt, brown sugar, and granulated sugar.
Add melted butter and vanilla, blending with a hand mixer on low.
Beat in eggs until smooth. Gradually pour in buttermilk mixture, mixing until velvety.
4. Layer Cinnamon Filling
In a small bowl, combine ¾ cup brown sugar and 1 tbsp cinnamon.
Pour half the batter into the pan, sprinkle evenly with cinnamon sugar, then top with remaining batter.
5. Create Crumb Topping
Mix ½ cup brown sugar, ¼ cup granulated sugar, 1 cup gluten-free flour, and 1 tsp cinnamon.
Stir in ½ cup melted butter until crumbly. Sprinkle over batter.
6. Bake to Perfection
Bake uncovered for 30 minutes. Loosely tent with foil and bake 20-30 more minutes, until a toothpick emerges clean.
7. Cool & Serve
Let cool 20 minutes before slicing. Pair with coffee or a scoop of dairy-free ice cream!
Storage Tips
Room Temp: Store in an airtight container for up to 3 days.
Freeze: Wrap tightly in plastic, then foil, and freeze for 3 months. Thaw overnight in the fridge.
Flour: Pillsbury gluten-free flour recommended for optimal texture.
Dairy-Free: Swap butter for Smart Balance and milk for unsweetened almond milk.
Label Check: Ensure all ingredients align with dietary needs (e.g., gluten-free, dairy-free).
Keywords: gluten free coffee cake recipe, gluten free coffee cake, gluten free
Find it online: https://lunchlime.com/gluten-free-coffee-cake-recipe/