A melt-in-your-mouth tender gluten-free coffee cake, with a cinnamon streusel topping that’s to die for. Think delectable gluten-free cinnamon roll, just without all the work!
Every Easter our church puts on a really nice brunch for the congregation. The couple that organizes it understands what it means to be gluten-free, and takes extra consideration when it comes to me and my gluten-free, dairy-free girls. Which is so amazing!!
It is such a treat to have safe food at our brunch (omelets, bacon and fruit) that we can eat. It’s very special!
It’s been a tradition that I bake a gluten-free coffee cake to take to brunch, to supplement what we can eat.
This luscious gluten-free coffee cake literally melts in your mouth. It’s so decadent and delicious with a double layer of cinnamon streusel and a sweet, sugary glaze.
You’ll notice this coffee cake has a gorgeous golden brown tone to it, instead of being vanilla white. That’s because of the combination of the sorghum flour, which aids in browning, and also the almond flour/meal.
Almond meal/flour browns up beautifully in the oven, because it is high in healthy fats. The almond flour/meal also keeps this delicious cake rich and moist. No one will believe it is gluten-free, let alone dairy-free!
I hope your family enjoys this gf coffee cake as much as mine does!
Gluten-Free Coffee Cake Recipe:
Gluten Free Coffee Cake
Yield: 9 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour5 minutes
A melt in your mouth tender gluten-free coffee cake, with a cinnamon streusel topping that's to die for. Everyone loves this cake!
For the Cinnamon Streusel:
3/4 cup Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
1/3 cup organic cane sugar
1/3 cup organic brown sugar
1 tablespoon ground cinnamon
1/8 teaspoon sea salt
5 tablespoons coconut oil, melted
For the Coffee Cake:
1 cup Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
1 cup blanched almond flour
1/3 cup organic cane sugar
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
3/4 cup unsweetened applesauce, at room temperature
1/2 cup olive oil (or melted coconut oil)
2 large eggs, at room temperature
2 tablespoons honey (or maple syrup)
2 teaspoons vanilla extract
For the Glaze:
1/2 cup organic powdered sugar
1 tablespoon almond milk (or your favorite dairy-free milk)
To make the Cinnamon Streusel:
In a medium sized mixing bowl, whisk together the 1 to 1 Gluten-Free Baking Flour, organic cane sugar, organic brown sugar, ground cinnamon, and sea salt. Add the melted coconut oil, and use a fork to completely work it into the mixture until it resembles wet sand. Set aside.
To make the Coffee Cake:
Preheat the oven to 350 degrees (F) and generously grease a 9-inch baking dish or cake pan with coconut oil or vegan butter.
In a medium sized mixing bowl, whisk together the 1 to 1 Gluten-Free Baking Flour, blanched almond flour, organic cane sugar, baking soda, ground nutmeg, and sea salt. Set aside.
To the bowl of an electric mixer, add the unsweetened applesauce, olive oil, eggs, honey, and vanilla extract. Mix until well blended.
Carefully add the dry ingredients to the wet mixture and stir until just combined.
Pour half of the cake batter into the prepared baking dish and spread it out evenly over the bottom of the pan.
Use your hands to sprinkle half of the cinnamon streusel evenly over the top of the batter.
Now top the cinnamon streusel with the remaining cake batter and use an offset spatula to carefully spread the batter out in an even layer. I find starting from the middle of the cake and working the batter out towards the outer edges works best.
Sprinkle the remaining cinnamon streusel out in an even layer over the cake batter.
Bake 38-45 minutes, or until a toothpick, when poked in the middle of the cake, comes out clean.
Cool completely before topping with the glaze.
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Delicious! I followed the recipe only omitting the icing and used homemade apple butter instead of applesauce. Saving the recipe to make it again! Wow!
Monday 5th of April 2021
I'm so happy to hear it! Thanks!
Saturday 4th of January 2020
This was very delish! Mine was a bit more crumbly. I did use a bit less oil and used glass baking dish. Maybe that's why. Also, I use King Arthur GF flour. That seems the same. Your pictures show a smoother consistency. Always a learning curve in GF baking. But, all in all it is a hit!!
Sunday 19th of April 2020
The reduction in oil would definitely make it more crumbly! Along with the King Arthur GF Flour. I don't think that one contains any xanthan gum. Glad you enjoyed it regardless! :)
Thursday 10th of October 2019
This is one of our favorite breakfast/desserts. I have taken it various places and people who aren't GF love it also. My question.... I want to make it into cupcakes/muffins but don't know how long to cook them. Any idea?
Saturday 12th of October 2019
I'm so happy to hear that! I would try 14 minutes at 350° (F) and then add more time if needed!
Tuesday 29th of November 2016
Thank you for developing this recipe! It was so delicious and easy. I am going to try to make your coconut cake adaptation for my birthday today. It is so nice to be able to enjoy homemade baked goods when I am gluten and dairy free. Thank you for sharing all your work!
Sunday 16th of February 2020
I made this using sorghum flour in place of the gluten free flour and it was delicious! Because we aren’t dairy free, I also decreased the olive oil to 1/3 cup and added some sour cream for part of the apple sauce. It was delicious and I will make again. Thanks for the recipe!
Thursday 25th of August 2016
looks so delicious, I would love to give it a try
Friday 26th of August 2016
Thank you, Farida!
Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...