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Confetti Dairy-free Coffee Cake

This soft and tender confetti dairy-free coffee cake is sure to add a little bit of fun to your next brunch! It's complete with a moist gluten-free cake base, crumbly streusel topping, and drizzle of coconut butter and sprinkles to finish it off! This recipe is so simple to make and comes together in under an hour!
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Course: Cakes
Cuisine: American
Keyword: confetti coffee cake, dairy-free coffee cake, funfetti coffee cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 8 - 10 servings
Calories: 211kcal
Author: Ansley Beutler


  • 1 box King Arthur Gluten-free Confetti Mix - divided
  • cup vegan butter - softened (or grass-fed butter)
  • 2 eggs
  • cup coconut oil - melted and cooled
  • ¾ cup almond milk
  • ½ cup coconut butter - melted (for the icing, optional)


  • Preheat oven to 350 F. For the streusel, chop the softened vegan butter up into chunks and add to a small bowl with ½ cup of the King Arthur Gluten-free Confetti Mix. With a fork, mash the flour into the butter until it resembles thick chunky sand. Place the bowl in the fridge while you prepare the rest of the coffee cake.
  • In a separate mixing bowl, beat together the eggs, coconut oil, and almond milk until well mixed. Fold in the remaining King Arthur Gluten-free Confetti Mix into the batter. Be sure not to over mix this step.
  • Pour the batter into a 9-inch cake pan or springform pan lined with parchment paper and greased with oil. Sprinkle the streusel mixture over top of the batter evenly. Bake in the oven for 40 - 50 minutes until golden on top. Check to make sure it's done by inserting a toothpick in the middle to see if it comes out clean.
  • Melt the coconut butter, drizzle over top of the coffee cake, slice, and enjoy!


Coconut butter melting tips : The best way to melt coconut butter is with a double boiler. The indirect heat will melt the coconut butter effortlessly. You can make your own double boiler by placing a skillet with the coconut butter over top of a pot of simmering water. Stir continuously until thin. An alternative way to melt coconut butter is in a skillet over low heat with an extra tablespoon of coconut oil. Again, stir until completely melted.
Icing alternatives : A simple powdered sugar icing can be used in place of the melted coconut butter. Mix together ½ cup powdered sugar with 1 tablespoon almond milk and stir until thin. Drizzle over top of the coffee cake and enjoy!
Storing : To store this confetti dairy-free coffee cake, place it in an airtight container either sliced or unsliced. A cake container like this one will also work. The cake will keep fresh for up to 5 days out on the counter or a week when stored in the fridge. When ready to enjoy, warm a slice up in the microwave in 15 second intervals until warm to the tough.


Calories: 211kcal | Carbohydrates: 2g | Protein: 2g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 18mg | Fiber: 2g | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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