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A slice of gluten-free cinnamon coffee cake on a small plate.

Gluten Free Coffee Cake

This gluten-free coffee cake recipe so easy to make and such a perfect breakfast or brunch recipe on the weekend. Serve a big slice with a hot cup of coffee for a breakfast treat!
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 301kcal
Author: Megan


Streusel Topping:

  • 1/4 cup gluten free flour blend
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp butter (very cold and cubed)

Cinnamon Swirl:

  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon

Coffee Cake:

  • 1 1/2 cups gluten-free flour blend
  • 1/2 tsp xanthan gum (if your blend does not already contain it)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter (room temperature)
  • 3/4 cup white granulated sugar
  • 1 egg (room temperature)
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 1/2 tablespoon vanilla


  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk
  • 1/2 teaspoon vanilla


  • Preheat the oven to 350°F and grease an 8x8-inch square baking pan with cooking spray or line with parchment and set aside.
  • To prepare the streusel topping, mix together the gluten-free flour blend, brown sugar, and cinnamon in a medium bowl. Cut in the cold butter to the flour mixture, until the butter pieces are coated with flour and you have some pieces the size of peas. Set aside.
  • For the cinnamon swirl, mix together the brown sugar and cinnamon until combined. Set aside.
  • To make the cake, add the gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, and salt to a large bowl. Whisk until combined.
  • Place the butter and granulated sugar in a separate mixing bowl. Use an electric mixer and beat until light and fluffy, about 2-3 minutes.
  • Add the eggs, sour cream, milk and vanilla. Mix until smooth. Scrape down the sides of the bowl with a spatula as needed.
  • Add the dry ingredients to the wet ingredients and mix until just combined and no more streaks of flour remain.
  • Spoon half of the batter into the prepared baking dish. Smooth with a spatula.
  • Sprinkle the cinnamon sugar mixture evenly over the batter.
  • 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.
  • Bake at 350F for 30-40 minutes, or until the cake is a light golden brown and when a toothpick is inserted into the center it comes out clean.
  • Let the coffee cake cool completely.
  • Prepare the glaze by adding the powdered sugar, 1 tablespoon of the milk, and vanilla extract to a small bowl. Whisk until combined. If the glaze is too thick add more milk until it reaches your desired consistency.
  • Drizzle the glaze over the coffee cake and allow to set before serving.


  • I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour in this recipe.
  • If your gluten-free flour blend does not already contain xanthan gum, you will need to add it to your recipe. Bob's Red Mill 1-to-1 Gluten Free Baking Flour already contains xanthan gum. 
  • 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.
  • This gluten-free coffee cake will keep at room temperature in an airtight container for up to 3 days. 


Calories: 301kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 256mg | Potassium: 130mg | Fiber: 2g | Sugar: 31g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
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