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You are here: Home / Breakfast / Gluten Free Coffee Cake

Gluten Free Coffee Cake

March 1, 2016 by Mēgan 42 Comments

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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! 


Gluten-Free Cinnamon Streusel Coffee Cake Recipe from Allergy Free Alaska

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.

Last year I made my Gluten-Free Blueberry Coffee Cake, but this year I wanted to bring something new, so I developed this gluten-free dairy-free coffee cake. 

Gluten-Free Cinnamon Streusel Coffee Cake Recipe - Allergy Free Alaska

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. 

 

Gluten-Free Cinnamon Streusel Coffee Cake Recipe

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! 
xoxo,
Megan

Gluten Free Cinnamon Streusel Coffee Cake - recipe from Allergy Free Alaska

Gluten-Free Coffee Cake Recipe:

Gluten Free Coffee Cake

Gluten Free Coffee Cake

Yield: 9 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 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!

Ingredients

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)

Instructions

To make the Cinnamon Streusel:

  1. 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:

  1. Preheat the oven to 350 degrees (F) and generously grease a 9-inch baking dish or cake pan with coconut oil or vegan butter.
  2. 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.
  3. To the bowl of an electric mixer, add the unsweetened applesauce, olive oil, eggs, honey, and vanilla extract. Mix until well blended.
  4. Carefully add the dry ingredients to the wet mixture and stir until just combined.
  5. Pour half of the cake batter into the prepared baking dish and spread it out evenly over the bottom of the pan.
  6. Use your hands to sprinkle half of the cinnamon streusel evenly over the top of the batter.
  7. 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.
  8. Sprinkle the remaining cinnamon streusel out in an even layer over the cake batter.
  9. Bake 38-45 minutes, or until a toothpick, when poked in the middle of the cake, comes out clean.
  10. Cool completely before topping with the glaze.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Wholesome Sweeteners, Inc., Organic Powdered Confectioners Sugar, 16 oz (454 g) - 2pcs
    Wholesome Sweeteners, Inc., Organic Powdered Confectioners Sugar, 16 oz (454 g) - 2pcs
  • Pure Vanilla Extract, Certified Organic
    Pure Vanilla Extract, Certified Organic
  • Wholesome Organic Cane Sugar, Fair Trade, Non GMO & Gluten Free, 10 Pound (Pack of 1)
    Wholesome Organic Cane Sugar, Fair Trade, Non GMO & Gluten Free, 10 Pound (Pack of 1)
  • Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces
    Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces
  • Bob's Red Mill Gluten Free 1 to 1 Baking Flour, 44 Ounce (Pack of 1)
    Bob's Red Mill Gluten Free 1 to 1 Baking Flour, 44 Ounce (Pack of 1)
  • Anthony's Almond Flour Blanched (2lb) Batch Tested Gluten-Free, Non-GMO & Vegan
    Anthony's Almond Flour Blanched (2lb) Batch Tested Gluten-Free, Non-GMO & Vegan
© Mēgan Ancheta
Category: Breakfast
Did you make this gluten-free cinnamon coffee cake? If you did, please leave an honest review or comment! 

Cinnamon Streusel Coffee Cake {gluten-free, dairy-free} Recipe from Allergy Free Alaska

 

Filed Under: Breakfast, Cupcakes, Cakes & Doughnuts, Gluten Free, Sweet Treats Tagged With: almond flour, bob's red mill, cinnamon roll cake, cinnamon streusel coffee cake, dairy free, dessert, food, gluten free, gluten free 1 to 1 baking flour, gluten free all purpose flour, icing, recipes, rice flour, sorghum flour

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Reader Interactions

Comments

  1. Jeanine

    March 2, 2016 at 9:21 am

    Oh, Megan! this coffee cake is just gorgeous! And you’re right, perfect for Easter morning brunch. Or Saturday afternoon coffee. Or Breakfast any day of the week, really. 😀

    Reply
    • Megan

      March 3, 2016 at 7:35 pm

      Ha ha ha! Thank you, Jeanine! I totally agree!

      Reply
  2. Kimberly @ The Daring Gourmet

    March 2, 2016 at 9:33 am

    This looks so good and the crumb looks so moist and tender! Love the addition of the applesauce, such a great texture!

    Reply
    • Megan

      March 3, 2016 at 7:36 pm

      Thanks, Kimberly! Yes, I love the applesauce too. Such an awesome substitution for sour cream or yogurt in dairy-free baking!

      Reply
  3. Charlotte Moore

    March 2, 2016 at 1:13 pm

    Sounds delicious! We are not GF but I make recipes for some in the family that eat GF.

    Reply
    • Megan

      March 3, 2016 at 7:37 pm

      That’s awesome that you bake GF for your family, Charlotte! They are blessed! 😉

      Reply
  4. JessL

    March 2, 2016 at 3:04 pm

    I have an egg allergic daughter- could you recommend an appropriate replacement? Flax eggs? Egg Replacer? Thanks!!

    Reply
    • Megan

      March 3, 2016 at 7:40 pm

      Hi JessL,
      Hmm… that’s a tough question! I haven’t tried to make this recipe egg-free, so you might need to experiment a bit. I’d start with chia eggs (1 tablespoon ground chia meal + 3 tablespoons hot water = 1 chia egg… just let it sit for 10 minutes before using). If you do try it, please come back and let us know your results!

      Reply
    • Tammy Jones

      February 9, 2017 at 2:25 pm

      I would use Ener-G egg replacer. Always works well in my coffee cakes.

      Reply
    • Anna Dugan

      February 27, 2018 at 3:05 pm

      I just made this with 2 eggs worth of Ener-G egg replacer and it worked just fine. The cake holds together great and is very moist and sweet.

      Reply
      • Megan

        March 14, 2018 at 12:54 pm

        Awesome, Anna! Thank you so much for letting me know you tried it with egg replacer and that it worked out great!

        Reply
  5. Michelle @ The Complete Savorist

    March 2, 2016 at 4:51 pm

    Yum, I know I would put this on my plate if I was at your Easter celebration. Great job.

    Reply
    • Megan

      March 3, 2016 at 7:44 pm

      Thanks, Michelle! 😉

      Reply
  6. Heather

    March 2, 2016 at 5:44 pm

    This looks delicious! However, we can’t use anything by Bob’s due to the use of nuts. I have a substitute for the baking flour, but is there anything I can use for the almond flour?

    Reply
    • Megan

      March 3, 2016 at 7:44 pm

      You might be able to use more of your baking flour for the almond meal/flour, but you’d definitely have to up the moisture. The beauty of almond flour/meal, is that it’s high in fat, so it keeps baked goods moist and tender. If you do try to replace the almond flour/meal, I’d start by increasing the applesauce to 1 cup, and maybe increase the olive oil to 2/3 cup. Then adjust things from there, depending on your results. 😉 Good luck!

      Reply
      • Mollie

        May 29, 2016 at 7:54 am

        I made a no-nut version by doubling the flour and using 1 cup of applesauce. It was perfectly moist and turned out great!

        Reply
        • Megan

          June 1, 2016 at 10:12 am

          Wow, Mollie! Awesome! Thank you for leaving your substitutions!

          Reply
  7. Des @ Life's Ambrosia

    March 2, 2016 at 9:15 pm

    This is a gorgeous coffee cake. That streusel topping get me every time!

    Reply
    • Megan

      March 3, 2016 at 7:45 pm

      Meeee tooo, Des! 😉 Thank you!

      Reply
  8. Hope Shultis

    March 3, 2016 at 2:59 am

    Hi Megan! That looks AMAZING!! My husband cannot do the Bob’s GF flour. Do you have an alternative?
    Hope

    Reply
    • Megan

      March 4, 2016 at 8:58 am

      Hi Hope,
      Thank you!! You can try subbing 1/3 cup brown rice flour, 1/3 cup tapioca starch, and 1/3 cup sorghum flour. 😉

      Reply
      • hOPE

        March 23, 2016 at 11:19 am

        Thank you Megan!! Will try that. HAPPY EASTER!!

        Reply
  9. Maris Callahan

    March 3, 2016 at 8:37 am

    Love a good coffee cake with brunch!

    Reply
    • Megan

      March 4, 2016 at 8:59 am

      Me too, Maris! Thanks!

      Reply
  10. Alexa [fooduzzi.com]

    March 3, 2016 at 2:00 pm

    OMGOMGOMG!! Streusel Coffee Cake is my absolute FAVORITE sweet treat! Thank you for making a GF version that looks just as mouth-watering as the gluten-full version!

    Reply
  11. Andi @ The Weary Chef

    March 3, 2016 at 4:09 pm

    Every time I see gluten free and coffee together in a dessert recipe, my eyes pop in excitement! This coffee cake looks fantastic! Can’t wait to have a bite!

    Reply
  12. Michelle | A Latte Food

    March 3, 2016 at 4:52 pm

    I love Bob’s Red Mill! This coffee cake looks amazing–perfect Easter idea!

    Reply
  13. Melanie | Melanie Makes

    March 3, 2016 at 5:39 pm

    What a delicious way to begin any day, Megan! A great idea for Easter brunch as well!

    Reply
  14. Adele Long

    March 5, 2016 at 8:06 am

    I am allergic to almonds/almond flour. What can I use instead?

    Reply
  15. iva

    March 9, 2016 at 5:28 am

    I try to make coffee cake in my home. But I use maple syrup instead of honey. It’s just excellent.

    Reply
  16. Val B

    May 10, 2016 at 1:45 pm

    I made this and like all your recipes it was fabulous. My husband and I each had a piece and then headed out. While we were gone , my daughters very large dog (who I was babysitting) managed to pull it off the counter and devour all of it!! So today I am making it again and I will guard this one carefully!

    Reply
  17. Narmela

    May 25, 2016 at 9:27 am

    HI
    Can I use your recipes with egg replacer? My son can’t have grains, dairy, nuts and eggs :(((((

    Reply
    • Megan

      May 25, 2016 at 12:53 pm

      Hi Narmela,
      It really just depends on the recipe. Was there a specific one you were looking at? I don’t think an egg replacer would work well in this Gluten Free Cinnamon Streusel Coffee Cake recipe.

      Reply
  18. Farida

    August 25, 2016 at 1:53 am

    looks so delicious, I would love to give it a try

    Reply
    • Megan

      August 26, 2016 at 8:38 am

      Thank you, Farida!

      Reply
  19. Lesley

    November 29, 2016 at 5:30 am

    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!

    Reply
    • Jocelyn

      February 16, 2020 at 9:52 am

      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!

      Reply
      • Mēgan

        February 21, 2020 at 9:07 am

        That’s great, Jocelyn! Thanks for sharing all of your subsitutions!

        Reply
  20. Teresa Vermaelen

    October 10, 2019 at 10:00 am

    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?

    Reply
    • Mēgan

      October 12, 2019 at 8:50 am

      Hi Teresa,
      I’m so happy to hear that! I would try 14 minutes at 350° (F) and then add more time if needed!

      Reply
  21. Hope Shultis

    January 4, 2020 at 4:37 am

    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!!

    Reply
    • Mēgan

      April 19, 2020 at 4:42 pm

      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! 🙂

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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