Skip to Content

The BEST Gluten-Free Coffee Cake Recipe (easy!)

Save This Recipe!

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.

WAIT! Don’t lose this post! Save this image on Pinterest

A fork is slicing into a piece of coffee cake with lots of crumb topping.
ingredients in gluten free coffee cake: brown sugar, sugar, eggs, oil, buttermilk, vanilla, salt, baking powder, baking soda, cinnamon, gluten free flour, and streusel topping
ingredients in gluten free coffee cake: brown sugar, sugar, eggs, oil, buttermilk, vanilla, salt, baking powder, baking soda, cinnamon, gluten free flour, and streusel topping

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

step by step photos showing how to make gluten free coffee cake: ingredients, mixing wet ingredients, adding dry ingredients with a Danish whisk, and a smooth and fairly thin batter. Finally, a finished square coffee cake.

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!

A serving spatula is lifting a slice of gluten free coffee cake out of the pan.
A serving spatula is lifting a slice of gluten free coffee cake out of the pan.

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.

A slice of coffee cake sits on a square white plate. A fork is set on the plate with a bite on it.

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!

A slice of coffee cake with crumb topping on a plate.
A slice of coffee cake with crumb topping on a plate.

FREQUENTLY ASKED QUESTIONS

CAN I MAKE THIS RECIPE DAIRY FREE?

I have not tested this recipe with a dairy free alternative, but if you want to try I would suggest making a dairy free buttermilk by measuring 1 1/2 tablespoons vinegar into a liquid measuring cup, then filling to the 1 cup mark with dairy free milk such as almond or oat.

You’ll also need to use a dairy-free butter for the streusel topping. I use and recommend Melt, just be sure whatever you use is in stick form, not tub.

CAN I MAKE THIS RECIPE EGG FREE?

I have not tested this recipe with an egg substitute, but you can try using 2 flax eggs or Bob’s Red Mill egg replacer. Let me know how it goes!

How do you keep gluten free cake moist?

This coffee cake is so moist! It will stay moist at room temp for a day or so, just be sure it is in an airtight container or covered well with plastic wrap. You can also store it in the fridge or freezer and briefly warm in the microwave and it will be just as moist.

Let’s connect! You can follow me on Instagram, Pinterest, and Facebook

We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!

A slice of coffee cake with crumb topping on a plate.

Gluten Free Coffee Cake Recipe

Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour

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.

Ingredients

FOR THE STREUSEL TOPPING

  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 1 teaspoon cinnamon
  • 1 cup gluten free flour (I used King Arthur Measure for Measure)
  • ⅓ cup salted butter, melted and cooled

FOR THE COFFEE CAKE

  • 2 large eggs
  • ½ cup oil
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups gluten free flour (King Arthur Measure for Measure)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup buttermilk

Instructions

  1. Spray bottom and corners of an 8” X 8” square cake pan with cooking spray (or use butter or oil). Only grease the bottom and corners, and set aside.
  2. Preheat oven to 425°F

FOR THE STREUSEL

  1. In medium bowl, whisk brown sugar, white sugar, cinnamon, and gluten free flour. Using a fork, stir in melted butter until mixture resembles coarse crumbs. There should be some larger pieces and some smaller, it doesn’t need to be equal sizes. Set aside.

FOR THE COFFEE CAKE

  1. In a large mixing bowl, whisk eggs thoroughly, about 30 seconds.
  2. Add granulated sugar, brown sugar, oil, buttermilk, and vanilla and whisk until smooth and creamy.
  3. Add gluten free flour, baking soda, baking powder, cinnamon, and salt and whisk just until combined. There will be a few lumps and that’s OK, it is important you don't overmix.
  4. Spread coffee cake batter in an even layer into prepared pan.
  5. Sprinkle crumb topping evenly on top and press down gently.
  6. Bake at 425 for 7  minutes, then, keeping the oven door closed, reduce temperature to 350 and bake an additional 30-35 minutes  or until a wooden pick inserted in center comes out clean. Let cool 20 minutes before serving.

Notes

PRO TIPS:

For best results, use King Arthur Measure for Measure gluten-free flour.

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

When mixing the batter, here 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.

Be sure to keep the oven door closed when reducing the temp

HOW TO STORE:

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.

You can also freeze completely cooled coffee cake in 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.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 60mgSodium: 438mgCarbohydrates: 65gFiber: 1gSugar: 33gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Save This Recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Babbie

Monday 1st of July 2024

Thank you, this sounds great! Could I substitute whole milk with a tablespoon of vinegar, or 3/4 cup milk and a 1/4 cup milk? I plan to make it tomorrow morning and don't have time to go to the grocery!

Celeste Noland

Wednesday 10th of July 2024

Yes you can use a homemade buttermilk :)

Sherrie

Tuesday 26th of March 2024

Can this recipe be used for muffins? If yes, how long should they bake? Thank you!

Celeste Noland

Monday 1st of April 2024

I haven't tried, but that's a great idea! I would use the same method of baking at higher temp first, then reducing temp for another 10 minutes or so. If you try it, let me k now what you did!

Tara

Thursday 1st of February 2024

This turned out amazing! But it ended up taking closer to 45 minutes in my glass 8x8 dish... Maybe my oven needs calibrated :-) I used Bob's Red Mill 1 to 1, and I didn't have brown sugar so I added a tablespoon of molasses to the batter. Perfection!

Joyce

Saturday 27th of January 2024

This looks delicious, I can’t wait to try it! Do you know if adding a small banana or two to the batter will affect the outcome? Or could I add fresh blueberries to the batter?

Celeste Noland

Tuesday 30th of January 2024

The banana might change the texture, but you can toss in a few blueberries! Great idea :)

Nancy

Monday 29th of May 2023

This is amazing! The crumb is to die for, cake is so moist! I made it with Bob's Red Mill 1 to 1 GF flour. Thank you!

thereislifeafterwheat@gmail.com

Tuesday 30th of May 2023

I'm so happy you're enjoying the recipe Nancy! Thanks for letting me know.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe