Coffee Cake (Gluten Free!)
Deliciously tasty gluten free coffee cake with a healthy spin! This gluten-free breakfast cake is a light and airy cake with swirls of cinnamon in the middle, topped with a cinnamon streusel crumble topping and a generous drizzle of coconut butter icing. In other words, it has it ALL.
Coffee cake is hard to dislike. I mean it's practically a cinnamon roll in cake form that's socially acceptable to enjoy for breakfast.
This gluten-free cinnamon coffee cake makes the perfect simple breakfast paired with some fresh fruit and a warm cup of coffee. With the holidays coming up, it also makes the best addition to your favorite brunch spread. Trust me when I say this thing will be the hit of the table!
If you enjoy this gluten free coffee cake recipe, check out my blueberry coffee cake and confetti coffee cake, too!
Jump to:
Why you will love this Gluten Free Coffee Cake Recipe
- Made paleo, gluten free, and dairy free
- Crispy crumbles of cinnamon streusel
- Soft and fluffy texture with the perfect crumb
- Creamy coconut butter drizzle
- Perfect for a holiday brunch or an afternoon snack
Paleo Coffee Cake ingredients
You only need a few simple ingredients to whip up the best coffee cake for a cozy morning:
- Coconut milk + apple cider vinegar - This combination is also known as 'vegan butter milk'. Make sure your coconut milk is full-fat to give the cake the moisture it needs to become light and fluffy.
- Eggs - Large eggs at room temperature are best.
- Maple syrup - Provides a touch of sweetness to the cake
- Pure vanilla extract and sea salt - These enhance the flavor of the rest of the ingredients, making the cake extra sweet without the need for white sugar.
- Almond flour + Tapioca flour - the combination of almond flour and tapioca flour makes up the base of the cake. The flour mixture works to make the spongy fluffy texture you look for in a classic coffee cake recipe. You can substitute the tapioca flour with arrowroot flour if needed.
Gluten Free Coffee Cake Cinnamon Streusel
What is coffee cake without a little cinnamon crumb topping?? It's what makes coffee cake...well coffee cake and takes the flavor to the next level.
This cinnamon streusel is super simple to make, too. Just mix together the almond flour, cinnamon, coconut sugar, and melted coconut oil in a separate small bowl. You can use a fork or a spoon to mix.
How to make Gluten Free Coffee Cake
You will need a small bowl for the streusel and a large bowl for the coffee cake batter. The cake is best made in an 8 X 8 square pan with parchment paper.
Step 1 : Make the streusel
First, prepare the cinnamon streusel in a mixing bowl. It's best to make this first so it has time to rest before being sprinkled in the coffee cake. The extra time allows the delicious clumps to solidify so you get sweet cinnamon sugar in every bite.
Step 2 : Make the gluten free coffee cake batter
Next, make the "vegan buttermilk" in a medium bowl, and set it aside. Beat the wet ingredients (eggs, vanilla, and maple syrup) together in a separate bowl. Add the "vegan buttermilk" and continue to mix.
Slowly fold in the dry ingredients including the almond flour, tapioca flour, baking powder, baking soda, and salt. Mix until no flour clumps remain.
Step 3 : Assemble the coffee cake
Pour half the batter in an even layer into an 8 X 8 baking pan lined with parchment paper. Sprinkle half of the cinnamon filling evenly over top. Repeat with the remaining cake batter and cinnamon mixture, and place the cake pan in the oven to bake.
Step 4 : Drizzle icing over top
Melt the coconut butter in a double boiler over low heat. You can also put a skillet over top of a small pot of simmering water and make your own "makeshift" double boiler. If needed, add a small spoonful of coconut oil to help thin out the coconut butter.
While the coffee cake is still warm, drizzle the melted coconut butter over top. Then, slice and serve!
Can I turn this recipe into gluten free coffee cake muffins?
Yes, this gluten-free crumb cake can be turned into muffins instead. To so do, combine the batter by hand as the recipe states. Then, use cooking spray to grease a muffin tin, and pour the batter into the prepared pan. Bake for about 20 minutes or until a toothpick can be inserted into the center and comes out clean.
Serving GF Coffee Cake
To get clean nice slices, use an extra sharp knife to cut through the tender cake. Clean the knife off after each slice, and repeat.
Storing Gluten Free Cinnamon Coffee Cake
Let the gluten free coffee cake cool down completely and allow the icing to set. Then cover it with plastic wrap, or place it in an airtight container to keep it fresh.
It will keep for 4 days out on the counter and up to 1 week in the fridge.
Coffee Cake Gluten Free FAQs
Some people like to add sour cream to coffee cake to make it extra moist. However, the coconut butter and coconut oil should contain enough fat to prevent your cake from drying out. Just be sure to measure the ingredients carefully, avoid overmixing the batter, and be careful not to let your cake overbake!
If your cake turns out hard, it's likely because it was overbaked. Pull it out as soon as it is fluffy, and don't worry if it seems a little underdone! It will continue to bake and set as it cools.
No, thanks to the combination of baking soda and baking powder, the cake will rise and become plenty fluffy without the need to add xanthan gum.
Yes. To freeze your cake, let it cool completely. Then, wrap it in plastic wrap followed by aluminum foil, and transfer it to a sealable bag. It will stay fresh in the freezer for up to 3 months.
Check out these other delicious brunch items:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
GF Coffee Cake
Ingredients
For the Cake
- â…“ cup full-fat coconut milk
- 2 teaspoon apple cider vinegar
- 3 eggs
- 1 teaspoon vanilla
- â…“ cup maple syrup
- 2 cups almond flour
- ½ cup tapioca flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
For the Filling
- 1 cup almond flour
- ½ cup coconut sugar
- 2 teaspoon cinnamon
- ¼ cup coconut oil - melted and cooled
Instructions
For the Cake
- Preheat oven to 350 F. In a bowl, whisk together coconut milk and apple cider vinegar.â…“ cup full-fat coconut milk, 2 teaspoon apple cider vinegar
- Add eggs, vanilla, and maple syrup and mix thoroughly.3 eggs, 1 teaspoon vanilla, â…“ cup maple syrup
- Fold in the almond flour, tapioca flour, baking powder, baking soda, and sea salt to the batter until no flour clumps remain.2 cups almond flour, ½ cup tapioca flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
For the Crumble
- In a bowl, whisk together the almond flour, coconut sugar, cinnamon, and melted coconut oil. Tthere will be small lumps in the mixture, this is the good stuff.1 cup almond flour, ½ cup coconut sugar, ¼ cup coconut oil, 2 teaspoon cinnamon
To Assemble
- Line an 8X8 pan with parchment paper or grease with oil.
- Pour ½ the batter into the pan (should be just enough to cover the bottom of the pan. Sprinkle ½ cup of the crumble mixture on top of the batter and spread evenly. Pour remaining batter on top and sprinkle with remaining crumble mixture
- Bake for 28 - 33 minutes until you can insert a toothpick in the middle and it comes out clean.
For the Icing
- Mix the cream cheese, milk, and powdered sugar really well until smooth. Add another splash of milk if needed to achieve your desired consistency.
- Drizzle icing over top of warm coffee cake, cut, and enjoy!
I made this for Christmas Day brunch and everyone loved it! It was the perfect amount of sweet
Yay! I'm so glad you enjoyed it!
I just put my third batch in the oven in a week. It’s absolutely delightful, and perfect for a low sugar diet (I skip the icing - it’s still amazing without it).
Yum!! I'm so glad you enjoyed it!
Can I make this with AP flour (sub for almond flour) and milk (sub for coconut milk)? I have eliminated nuts, nut products, seeds, and seed products from my diet.
I’ve made this several times and it always comes out so moist and delicious! It’s a huge hit with grownups and kids alike 🙂
Hi, can I skip baking powder and baking soda? Thank you 🙂
Hi Shinta! You probably can, it just won't rise as much. I would add another tablespoon of tapioca flour if you can. Let me know how it goes!
Hi! This looks delicious! I was wondering if you had any recommendations on how to incorporate fresh peaches into this cake?? I don't know if it's possible, given that peaches are very moist and might mess up the cake. Thanks!
Hi Miryam! I would recommend using fresh peaches (not the canned kind) that are peeled and sliced thin. You can probably just fold them into the batter and top with cinnamon crumb top! Let me know how it goes!