Gluten Free Coffee Cake

Gluten Free Coffee Cake

A good coffee cake recipe is one of life’s necessities, in my humble opinion. My family loves my gluten free coffee cake, but we actually know it as “Breakfast Cake.” Don’t ask me why I ever felt I had to encourage the eating of cake for breakfast, but at some point the name stuck with my kids.

I think I may have been the reason there was ever a hashtag for #cakeforbreakfast, but I’m not certain.

Gluten Free Coffee Cake in dish

This was the first cake-for-breakfast recipe that my picky son absolutely LOVED, and it’s still his favorite (amazing, since teenagers hardly ever say they like anything!), so he gets it every year for his birthday breakfast and of course, on other special occasions throughout the year.

gluten free coffee cake on tray

It’s really a treat for all of us, so I don’t mind making it (but don’t tell him that, of course!).

gluten free coffee cake

It’s a wonderful dish to serve for out-of-town guests, too – it’s not too sweet, and pairs equally well with traditional coffee or with fresh fruit and yogurt. I hope your family enjoys it as much as ours does!

gluten free coffee cake 2

 

Note, however, that the recipe only makes enough for 4 people on a diet. Please double the recipe if you’d like to feed more, or know you’ll want a second slice!

This gluten free coffee cake recipe is delicious for a small breakfast gathering, or doubled for overnight guests. Quick to throw together & not too sweet, to suit all tastes! gfJules

 

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Gluten Free Coffee Cake (Gluten Free Breakfast Cake)

gluten free coffee cake
  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 1 loaf pan coffee cake

Ingredients

toppings:

  • 1 tsp. cinnamon or pumpkin pie spice
  • 3 Tbs. brown sugar
  • 2 Tbs. softened butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
  • 1 large apple, peeled and sliced (optional)

Instructions

Preheat oven to 350° F (static) or 325° F (convection).

Oil a loaf pan and set aside.

In a medium-size bowl, combine all dry ingredients for cake. Slowly stir in the liquid ingredients until the batter is smooth, but fairly thick.

Pour into the prepared baking dish.

In a small bowl, stir together the topping ingredients with a fork until integrated. Distribute over the top of the batter and cut through slightly, with a knife pointed down, making criss-cross patterns into the top of the cake to marbleize. If using, lay apple slices across the top.

Bake in preheated oven for 30-40 minutes, or until a knife or toothpick inserted into the center of the cake comes out clean.

Did you decide to double it? Probably a wise move.

Pin this recipe for later!

Classic Gluten Free Coffee Cake - everyone needs a good coffee cake in their lives. This gluten free, dairy free version is every bit as soft and yummy as the ones you remember. Now everyone can enjoy it together! gfJules.com

 

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61 thoughts on “Gluten Free Coffee Cake

  1. Jules, love your recipes but live in Australia, so can’t buy your products. Can I have your recipes with the different flour mix please.

  2. I am a new comer to your gluten free flour. I LOVE IT!! Thanks for sharing your recipes. So glad someone finally got it right !!! I am ready to order larger quantities.

    • Hi Sandra, I’m so glad you’re enjoying my gfJules Flour! I hope you are excited to get back into the kitchen and see what other kinds of delicious things you can whip up!
      ~jules

  3. I need to substitute the apple for another fruit that is allowed on the Low FODMAP diet. Could I use kiwi, papaya or blueberries? What do you suggest?

  4. I made this today and it looked absolutely delicious when I took it out of the oven…..then 10 minutes later I came back and it had fallen…..I was so upset!!! What went wrong???? I went over the recipe 3x and had everything done right…..so dissappointed! Do you have any idea as to what happened??

    • Hi Bobbie – can you tell me what it was like when you cut into it? I’m sorry it fell – that’s always disappointing, but usually indicates that it wasn’t fully cooked or the ingredients weren’t measured exactly right. Were you using my gfJules Flour? Did you weigh or measure with a measuring cup? Did you make any other ingredient substitutions? Here are some other troubleshooting ideas – see if any of these seems relevant for you. You can also email us at [email protected] and we can walk through the recipe with you and perhaps find out what went wrong.
      ~jules

  5. Made this today, and it was wonderful! I love your GF flour. I want to make this coffee cake for when it’s my turn to serve the church breakfast, maybe triple the recipe for a 9×12 pan? How long do you suggest cooking it for?

    • Hi Patsy, I’m so pleased you love my gfJules Flour. I love hearing from folks who rely on it and are enjoying amazing foods as a result. As for tripling the recipe, you can do that but I would suggest using 2 or 3 pans instead of a 9×12. With this particular recipe, baked in a larger pan, the middle sometimes doesn’t bake as well. You could also try a bundt pan – that would be beautiful and yummy! Enjoy!
      ~jules

  6. Can sour cream be substituted for the yogurt? Thanks, Jules! BTW, made your lemon pound cake. It’s the best ting I’ve eaten since I had to go gluten-free 2+ years ago! Your flour is incredible!

    • Hi MaryEllen – thanks so much for the feedback! I’m so happy you have yummy tasting recipes back in your life and that you love my flour! If you get a chance to leave a review on my flour product page sometime, I’d be very appreciative! As for the sour cream/yogurt sub, you can do that; you may want to use mostly sour cream and then sub a couple tablespoons of milk in place of some of the total amount of sour cream because it’s thicker than yogurt is, generally. The taste will be great though! I can’t wait to hear what you think!
      ~jules

      • Thanks again, Jules! You’re incredible! I’ll be delighted to write a review ASAP, and I’ll let you know about the sour cream sub! (The Best Cookies recipe is next. Now that I have your flour, I can’t stop baking delicious things!)

        • Aw, that makes me so happy to hear that you’re excited about baking again! That’s the way it oughta be!!!!!
          ~jules

  7. I am giving my dad a coffee themed birthday this year and coffee cake would be a perfect addition to the coffee ice cream, personalized coffee spoon and other coffee items we are gathering for him! I would love to make it into cupcakes… Do you have any suggestions about how to adjust the cook time?

    • What a sweet idea, Meg! I think it would be lovely as cupcakes – fill 2/3 full then top with topping and cut into each cupcake with a knife in a similar way as I describe for the coffee cake. Bake for 20 minutes and test with a toothpick; you don’t want to overbake these or they’ll dry out, but I’d expect to bake them for 25-28 minutes total. Let me know how it goes!! (And happy birthday to your dad!)
      ~jules