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.
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.
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!
xoxo,
Megan
Gluten-Free Coffee Cake Recipe:
Gluten Free Coffee Cake
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:
- ¾ cup Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
- ⅓ cup organic cane sugar
- ⅓ cup organic brown sugar
- 1 tablespoon ground cinnamon
- ⅛ 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
- ⅓ cup organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ¾ cup unsweetened applesauce, at room temperature
- ½ 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:
- ½ cup organic powdered sugar
- 1 tablespoon almond milk (or your favorite dairy-free milk)
Instructions
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.
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 -
Pure Vanilla Extract, Certified Organic -
Wholesome Organic Cane Sugar -
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) -
Anthony's Almond Flour Blanched (2lb) Batch Tested Gluten-Free, Non-GMO & Vegan
Jeanine says
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. 😀
Megan says
Ha ha ha! Thank you, Jeanine! I totally agree!
Kimberly @ The Daring Gourmet says
This looks so good and the crumb looks so moist and tender! Love the addition of the applesauce, such a great texture!
Megan says
Thanks, Kimberly! Yes, I love the applesauce too. Such an awesome substitution for sour cream or yogurt in dairy-free baking!
Charlotte Moore says
Sounds delicious! We are not GF but I make recipes for some in the family that eat GF.
Megan says
That’s awesome that you bake GF for your family, Charlotte! They are blessed! 😉
JessL says
I have an egg allergic daughter- could you recommend an appropriate replacement? Flax eggs? Egg Replacer? Thanks!!
Megan says
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!
Tammy Jones says
I would use Ener-G egg replacer. Always works well in my coffee cakes.
Anna Dugan says
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.
Megan says
Awesome, Anna! Thank you so much for letting me know you tried it with egg replacer and that it worked out great!
Michelle @ The Complete Savorist says
Yum, I know I would put this on my plate if I was at your Easter celebration. Great job.
Megan says
Thanks, Michelle! 😉
Heather says
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?
Megan says
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!
Mollie says
I made a no-nut version by doubling the flour and using 1 cup of applesauce. It was perfectly moist and turned out great!
Megan says
Wow, Mollie! Awesome! Thank you for leaving your substitutions!
Des @ Life's Ambrosia says
This is a gorgeous coffee cake. That streusel topping get me every time!
Megan says
Meeee tooo, Des! 😉 Thank you!
Hope Shultis says
Hi Megan! That looks AMAZING!! My husband cannot do the Bob’s GF flour. Do you have an alternative?
Hope
Megan says
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. 😉
hOPE says
Thank you Megan!! Will try that. HAPPY EASTER!!
Maris Callahan says
Love a good coffee cake with brunch!
Megan says
Me too, Maris! Thanks!
Alexa [fooduzzi.com] says
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!
Andi @ The Weary Chef says
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!
Michelle | A Latte Food says
I love Bob’s Red Mill! This coffee cake looks amazing–perfect Easter idea!
Melanie | Melanie Makes says
What a delicious way to begin any day, Megan! A great idea for Easter brunch as well!
Adele Long says
I am allergic to almonds/almond flour. What can I use instead?
iva says
I try to make coffee cake in my home. But I use maple syrup instead of honey. It’s just excellent.
Val B says
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!
Narmela says
HI
Can I use your recipes with egg replacer? My son can’t have grains, dairy, nuts and eggs :(((((
Megan says
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.
Farida says
looks so delicious, I would love to give it a try
Megan says
Thank you, Farida!
Lesley says
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!
Jocelyn says
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!
Mēgan says
That’s great, Jocelyn! Thanks for sharing all of your subsitutions!
Teresa Vermaelen says
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?
Mēgan says
Hi Teresa,
I’m so happy to hear that! I would try 14 minutes at 350° (F) and then add more time if needed!
Hope Shultis says
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!!
Mēgan says
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! 🙂
HB says
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!
Mēgan says
I’m so happy to hear it! Thanks!