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–+ servings
A slice of gluten-free cinnamon coffee cake on a small plate.
5 from 1 vote

Gluten-Free Coffee Cake

Gluten-free coffee cake with a cinnamon sugar swirl through the middle, a thick crumbly streusel on top, and a simple powdered sugar glaze. Soft, tender, and the recipe I bring to every brunch, baby shower, and holiday morning.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Metric - US Customary

Ingredients

Streusel Topping:

  • ½ cup (70 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (56 g) unsalted butter - melted and slightly cooled

Cinnamon Swirl:

  • ⅓ cup (67 g) brown sugar
  • 1 teaspoon cinnamon

Coffee Cake:

  • 1 ½ cups (210 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (113 g) unsalted butter - room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 (50 g) large egg - room temperature
  • ¾ cup (180 g) full-fat sour cream
  • ½ cup (120 g) whole milk
  • ½ tablespoon vanilla extract

Glaze:

  • ½ cup (60 g) powdered sugar
  • 1-2 tablespoons whole milk
  • ½ teaspoon vanilla extract

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Streusel Topping:

  • Whisk together the gluten-free flour blend, granulated sugar, brown sugar, ground cinnamon, and salt in a medium bowl.
    A glass mixing bowl with granulated sugar, flour, cinnamon and brown sugar in it to make a gluten free streusel topping.
  • Pour in the melted butter and mix with a fork until crumbs form. You want a mix of large pieces about the size of a walnut half and smaller crumbs. Chill in the refrigerator while you prepare the rest of the recipe.
    A glass mixing bowl with gluten free streusel topping and a yellow spatula in it.

Cinnamon Swirl:

  • Mix together the brown sugar and ground cinnamon until combined. Set aside.
    A small bowl of brown sugar and cinnamon before mixing together.

Coffee Cake:

  • Preheat the oven to 350°F. Grease an 8x8-inch square baking pan with cooking spray or line with parchment paper and set aside.
  • Whisk together the gluten-free flour blend, baking powder, baking soda, and salt in a large bowl.
    A glass mixing bowl of gluten-free flour, baking soda, baking powder and salt whisked together with a wire whisk.
  • In a separate bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
    A glass mixing bowl with a creamed butter and sugar mixture.
  • Add the egg, sour cream, milk, and vanilla. Mix until smooth, scraping down the sides as needed.
    A glass mixing bowl with sour cream, eggs, vanilla, and a creamed sugar and butter mixture.
  • Add the dry ingredients to the wet ingredients and mix until just combined and no streaks of flour remain.
    A glass mixing bowl of a gluten-free flour blend being mixed together with a wet batter with a pink spatula.
  • Spoon half of the batter into the prepared baking dish and smooth with a spatula.
    A square baking dish of coffee cake batter that has been spread evenly in the pan.
  • Sprinkle the cinnamon sugar mixture evenly over the batter. Gently spread the remaining batter over the cinnamon sugar layer using an offset spatula, working from the edges inward.
    A white baking dish with coffee cake batter topped with streusel before baking in the oven.
  • Cover the cinnamon sugar with the remaining batter. Spread with a spatula, being careful not to disturb the sugar.
  • Sprinkle the gluten-free streusel over the batter.
    A ceramic 8x8-inch baking dish filled with blueberry coffee cake batter topped with gluten free streusel before baking in the oven.
  • Bake at 350°F for 30-40 minutes, or until the cake is light golden brown and a toothpick inserted in the center comes out clean. Let cool completely.
    A square baking dish filled with a gluten-free coffee cake with streusel.

Glaze:

  • Whisk together the powdered sugar, 1 tablespoon of milk, and vanilla until smooth. Add more milk if needed until it reaches a drizzling consistency.
    A small bowl with powdered sugar, milk and vanilla being mixed together with a spoon.
  • Drizzle over the cooled coffee cake and let set before slicing.
    An overhead view of a gluten-free coffee cake in a white square baking dish with a drizzled glaze.

Video

Notes

  • Gluten-Free Note: I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour in this recipe. I can't verify other flour blends will work as I haven't tested them. 
  • Cinnamon Sugar Layer: Use an offset spatula to carefully spread the top layer of cake batter over the cinnamon sugar filling. It's okay if some of the filling gets mixed into the batter, but if you want a nice cinnamon sugar layer, slowly spread the batter.
  • Storage:Store at room temperature in an airtight container for up to 3 days. To freeze, cool completely, slice, and freeze in a single layer until solid. Transfer to a freezer-safe bag for up to 2 months. You can freeze with or without the glaze.

Nutrition

Calories: 336kcal | Carbohydrates: 48g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 210mg | Potassium: 128mg | Fiber: 2g | Sugar: 34g | Vitamin A: 482IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1mg
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