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Gluten Free Coffee Cake

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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.

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© 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

 

Reader Interactions

Comments

  1. Jeanine

    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

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

      Reply

  4. JessL

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

    Reply

    • Megan

      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

    • Anna Dugan

      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

  6. Heather

    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

      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

  8. Hope Shultis

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

    Reply

  11. Andi @ The Weary Chef

    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

  16. Val B

    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

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

    Reply

    • Megan

      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

  19. Lesley

    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

      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

  20. Teresa Vermaelen

    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

  21. Hope Shultis

    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

      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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