If you’re looking for a delightful gluten free coffee cake that’s both easy to make and delicious, you’ve come to the right place. This coffee cake is perfect for breakfast, brunch, or a tasty treat with your afternoon coffee. With a soft, moist crumb and a cinnamon sugar topping, it’s a crowd-pleaser that will have everyone asking for seconds.

Table of Contents

Why You’ll Love This Gluten Free Coffee Cake Recipe

Gluten-Free: Perfect for those with gluten sensitivities or celiac disease.
Easy to Make: Requires just one bowl and simple ingredients.
Delicious Flavor: The perfect balance of sweetness and cinnamon.
Versatile: Great for breakfast, brunch, or dessert.

Ingredients You’ll Need

For the cake:

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

For the topping:

½ cup packed brown sugar
1 tsp ground cinnamon
¼ cup gluten-free all-purpose flour
¼ cup unsalted butter, melted

How to Make Gluten Free Coffee Cake Recipe

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
Make the Batter: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Prepare the Topping: In a small bowl, combine the brown sugar, cinnamon, gluten-free flour, and melted butter until the mixture resembles coarse crumbs.
Assemble the Cake: Pour half of the batter into the prepared cake pan. Sprinkle half of the topping mixture over the batter. Pour the remaining batter on top and finish with the remaining topping.
Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

MORE RECIPES: Oreo Ice Cream Recipe & Moist Chocolate Carrot Cake

Variations and Tips

Add Nuts: For extra crunch, add ½ cup of chopped pecans or walnuts to the topping mixture.
Fruit Twist: Mix in 1 cup of fresh blueberries or chopped apples into the batter for a fruity twist.
Dairy-Free Option: Substitute the butter with dairy-free margarine and use a dairy-free sour cream alternative.

How to Store Gluten Free Coffee Cake Recipe

Store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When freezing, wrap individual slices in plastic wrap and place them in a freezer-safe bag.

Gluten Free Coffee Cake Recipe

Recipe by Rose HernandezCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

For the cake:
1 ½ cups gluten-free all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
For the topping:
½ cup packed brown sugar
1 tsp ground cinnamon
¼ cup gluten-free all-purpose flour
¼ cup unsalted butter, melted

Directions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
Make the Batter: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Prepare the Topping: In a small bowl, combine the brown sugar, cinnamon, gluten-free flour, and melted butter until the mixture resembles coarse crumbs.
Assemble the Cake: Pour half of the batter into the prepared cake pan. Sprinkle half of the topping mixture over the batter. Pour the remaining batter on top and finish with the remaining topping.
Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.