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I grew up eating coffee cake and am admittedly a coffee cake snob and THIS is probably the best I’ve ever had, and it’s gluten free! It’s tall and fluffy thanks to a baking hack, has a rich and moist texture, and a beautiful crumb topping. You’re gonna love it.

ABOUT THIS RECIPE

This gluten-free coffee cake recipe uses simple ingredients you probably already have in your pantry. It’s super quick to put together and bakes up absolutely beautifully with the perfect crumb! Serve alongside a cup of coffee or your favorite warm drink for a comforting breakfast.

***I know you’re anxious to start baking, but please read through at least the ingredients and pro tips sections before making this recipe.

I try to give you everything you need to make a beautiful recipe you’ll want to make again and again and it is worth a few minutes of read time, I promise.

Feel free to use the table of contents below to jump around if you want, then you can print the recipe and get baking!

If you have any questions along the way, don’t hesitate to reach out on social media or leave a comment and I’ll get back to you soon.

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INGREDIENTS AND SUBSTITUTIONS

What Ingredients do I Need for Gluten Free Coffee Cake?

This classic coffee cake recipe uses simple ingredients you probably already have in your pantry. Here’s what you’ll need:

*Get the amounts and full instructions in the recipe card below.

Wet ingredients:

• eggs
• oil
• brown sugar
• granulated sugar
• vanilla extract
• buttermilk

Dry ingredients:

• gluten-free flour blend (King Arthur Measure for Measure)
• baking soda
• baking powder
• ground cinnamon
• salt
• salted butter (you can use unsalted butter if that’s what you have on hand, just add 1/2 teaspoon salt to the recipe)

Looking for more breakfast inspiration? You’re going to love my Gluten Free Sour Cream Pancakes, Gluten Free Crepes, or for a savory option, Gluten Free Biscuits and Gravy

HOW TO MAKE GLUTEN FREE COFFEE CAKE

This is an easy recipe that is so good gluten free! Start with a high quality gluten-free flour that works well with this type of recipe and follow the simple instructions. I use and recommend King Arthur Measure for Measure in this recipe.

If you want to see the step-by-step process, watch my short video in the recipe card below. Be sure to subscribe to my YouTube channel for more gluten free how-to’s!

Step 1:

Prepare by getting out all your ingredients, melting butter for the streusel topping and setting aside to cool, greasing only the bottom and corners of 8X8 inch cake pan (or line with parchment paper) and preheating the oven to 425 degrees F.

Step 2:

Make streusel topping by whisking brown sugar, granulated sugar, cinnamon, and gluten free flour in a medium bowl. Using a fork, stir in melted butter until mixture resembles coarse crumbs.

PRO TIP: There should be some larger pieces and some smaller, it doesn’t need to be equal sizes and you don’t want to overmix it either. Set aside.

Step 3:

Make the cake!

In a large bowl, whisk eggs thoroughly, about 30 seconds so they’re smooth and fluffy.
Add granulated sugar, brown sugar, oil, and vanilla and whisk until smooth and creamy.

PRO TIP: Always use the stir, scoop, and level method when measuring flour (more on that below)

Add gluten free flour, baking soda, baking powder, cinnamon, salt, and buttermilk and whisk just until combined.

PRO TIP: There will be a few lumps and that’s OK, you don’t want to overmix! Overmixing can cause the batter to deflate and will affect the rise.

Step 4:

Spread batter evenly into prepared baking pan. Sprinkle crumb topping evenly on top and press down gently.

Step 5:

The baking method for this recipe is unconventional, so let me explain.

You know how bakery muffins always have a perfectly domed top and a light and fluffy texture throughout? I learned from Sally’s Baking Addiction that the secret is in the baking temp! You’ll start out at a high 425 degrees F for a few minutes, then reduce the temp to 350 to finish baking.

Be sure to keep the oven door closed the entire time.

The high temperature at the beginning activates the baking soda to give a fast and HIGH rise to the coffee cake, while reducing the temp after a few minutes allows it to bake evenly throughout.

This is the fluffiest breakfast cake that has the most amazing texture, you’re gonna love it!

HOW TO STORE GLUTEN FREE COFFEE CAKE

Coffee cake is best served fresh (and to be honest, you probably won’t have many leftovers), but you can store gluten-free coffee cake in an airtight container at room temperature for up to 24 hours or store in the fridge for up to 5 days.

To store in the freezer, allow the coffee cake to cool completely, then gently transfer slices to a freezer bag. Be sure to remove all excess air. It will keep well in the freezer for at least a month.

To thaw, place in the fridge or on the counter for a few hours. Warm briefly in the microwave before serving.

WHICH GLUTEN FREE FLOUR IS BEST FOR COFFEE CAKE?

Most gluten-free flours work pretty well in coffee cake, but King Arthur Measure for Measure blend and Cup4Cup are my favorites because they make light and fluffy cake without a funky aftertaste.

You can also use Bob’s Red Mill 1:1.

I tested this gluten free coffee cake recipe with King Arthur Measure for Measure so that’s what I recommend. It’s a great all purpose flour blend to keep on hand and works well for cakes, muffins, pancakes, and waffles.

If you choose to use another flour, I cannot guarantee the results.

HOW TO MEASURE GLUTEN FREE FLOUR

It is crucial that you use the stir, scoop and level method when measuring gluten free flour. This ensures that you don’t get too much or too little flour, which will drastically affect the final results. It is easiest if you pour your flour into a pantry bin or container.

Here’s how to measure gluten free flour:

1. Stir the flour with a spoon.
2. Using a spoon, scoop the flour into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all.
3. Use a leveler or the flat edge of a knife to scrape the top of the measuring cup, which will level off the flour.

MORE GLUTEN-FREE BREAKFAST RECIPES YOU MIGHT LIKE

Do you love breakfast as much as we do?? Try my Gluten Free Blueberry Biscuits or Gluten Free Pumpkin Muffins!

FREQUENTLY ASKED QUESTIONS

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