Gluten Free Coffee Cake

gluten free coffee cake banner | gfJules

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. 

gluten free coffee cake with peonies | gfJules

 

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

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

 

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

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

 

You can make this recipe a couple different ways, depending on how cinnamon-y your family prefers their coffee cake. One method is simply to spread the batter into the pan and put the crumble topping on top and bake. Using this method, I recommend an 8×11 or 9×13 pan. 

Another method is to add the extra cinnamon-sugar filling and spread that in the middle. 

gluten free coffee cake CU | gfJules

For that method, I’ve used an 8×8 pan, which makes a very tall coffee cake. It’s quite the presentation! It’s gorgeous, delicious and you’ll get no complaints, but it does take longer to bake, so keep that in mind.

Either way, you can’t go wrong with this crowd-pleasing gluten free coffee cake!

Yield: 1 loaf pan coffee cake

Gluten Free Coffee Cake

gluten free coffee cake

Traditional coffee cake is a treat that's hard to beat. This gluten free coffee cake recipe has all the texture and flavor of your favorite coffee cake in a fast recipe that's gluten-free and even dairy-free and vegan if you like! Even better than before!!!

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

filling (optional):

toppings:

Instructions

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

Oil and lightly flour (with gfJules Flour) or line with parchment one 8x8 pan or one 8x11 pan and set aside.

In a medium-size bowl, whisk together dry ingredients and set aside. In a large mixing bowl, beat butter and sugars until light. Add eggs one at a time, beating afterwards. Add yogurt, milk and vanilla, mixing to incorporate, then slowly stir in the dry ingredients, mixing until smooth, about 1-2 minutes only.

If making the filling, prepare that in a separate bowl.

Pour half the batter into the prepared baking dish then sprinkle filling on top and spread remaining batter on top of filling, spreading all the way to the sides of the pan. If not using filling, simply spread the batter into the pan evenly.

In a small bowl, stir together the topping ingredients with a fork until integrated. Crumble 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 if you like the topping to marbleize. If using, lay apple slices across the top.

Bake in preheated oven for 55 minutes, then test with a toothpick for doneness -- it should only have dry crumbs when removed. When using the smaller 8x8 pan, the coffee cake will take longer to bake than in the larger pan, so add more time as needed until the toothpick comes out clean or only with dry crumbs.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 359Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 79mgSodium 404mgCarbohydrates 48gFiber 1gSugar 46gProtein 3g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I know you’ll love this classic coffee cake, gluten free style!

Pin this recipe for later!

gluten free coffee cake - classic coffee cake made gluten free | gfJules

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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  1. I just made this today. I really like the apples on top, but was afraid they might dry out. So I doubled the topping and layered it under and on top of the apples. It is great! The addition of apples really made the difference.

    Reply
  2. I just made this recipe and added orange zest to the batter. Then I poured half the batter in, followed with about 1/2c lightly sugar coated blueberries, and then the rest of the batter. Oh my goodness. It was incredible!!!!

    Reply
  3. Dear Jules

    I made your coffee cake yesterday and followed your recipe exactly !!
    It looked great in the oven. I tested it to make sure it was done as directed before turning the oven off. I let it sit for a few mins with the door open and then when I went to take it out it had fallen. I have been baking for 60 years and know how to bake. Baking with GF flour has been a real challenge, but I know when and how to make sure a cake is done before taking it out of the oven. What do you think went wrong.???
    Thanks,,,,,,Peggy from Florida

    Reply
  4. I plan to make this Easter morning. How many times of this recipe would fill a 9×13 dish? All of the recipes of yours I have tried have been amazing. I am looking forward to trying this one :-)

    Reply
    • Hi Kim – so glad you’ve been loving my recipes. It warms my heart to know that they’re being put to good use! :) I’d say to put this in a 9×13 pan, you’d use 3-4 times the recipe as written. It’s a thick cake the way it’s pictured here in the loaf pan – if you don’t mind it being slightly thinner, you could probably just triple the recipe.

      Reply
    • Hi Kim – I don’t know if you made it this morning or not, but your idea was a good one – my kids voted for it this morning, too! I doubled the recipe and put it in am 8×8 pan and it nearly overfilled! I think 3 recipes would probably be perfect for a 9×13. :)

      Reply
  5. I’ve had a craving for this for a couple of days but don’t have any yogurt and didn’t need to go to the store for anything else so I substituted canned pumpkin for the yogurt. I almost think it’s better! Of course I’m going to have to get that yogurt and to a comparison now which will make husband happy.

    Reply
  6. My sincere condolences to those unable to eat cinnamon!! I wonder about trying some finely grated or minced orange or lemon zest – and also substituting blueberries for the apple. The blueberries would have a more robust flavor and would be complimented by the orange – although orange would certainly work with apple too.

    Reply
    • Hi Vicki, welcome from Facebook! In answer to your question, oil could be replaced with more yogurt, but the end result will be a much denser cake — not bad, just different. It may require a longer bake time as well. Have fun baking!

      Reply
  7. I am also allergic to cinnamon, but I am also allergic to nutmeg…and other spices that come from ‘seeds’ and trees. Like pepper for example. This saddens me since I seem to have done this to myself many years ago when I jazzed up my coffee by adding a few dashes to it while dry before it’s brewed. I *am* able to tollerate enough of each of these that I can have one serving and this isn’t a life ending allergy as some have to, say, peanuts.

    I wanted to ask if this recipe can be made into muffins. You seemed to hint that muffins last longer? And I may be able to have a serving a day (I hope) Plus I can freeze the muffins and defrost as needed for a support group meeting that I host.

    Thank you so very much for your terrific products and recipes!

    Reply
    • Hi Tami – the spice allergy is a sad one, but glad to hear that you have learned to tolerate one serving! I think this recipe would make fantastic muffins and would allow you to easily freeze them for one serving a day. Not sure on the bake time though, as I haven’t tried it yet. I would set the timer for 15 minutes and start testing so you are sure they do not overcook. Enjoy!!!

      Reply
  8. This is such a great recipe. I have made it as is and in vegan versions and have had tons of compliments on it. its a really great base for plum & peach coffee cakes too! Thank you for posting this!

    Reply
    • Fantastic, Allyson! So glad even with vegan modifications, it’s still a crowd-pleaser! :) How much plum or peach do you add to this base recipe to change it up? I’d love to try those additions!

      Reply
  9. What is the best way to keep these gf baked goods fresh? air tight room temp, fridge.
    Bread as well…how long do they stay in good condition? Thx Jules!

    Reply
    • Carol – I never recommend refrigerating baked goods, as it just dries them out. We cover coffee cakes tightly in the pan with plastic wrap (as soon as they’re cooled) and they’ll last for a day or two like that no problem. After that, you may want to zap it in the microwave for a few seconds just to soften it up a bit more. Muffins last several days in a zip top bag (I always bake a big batch and travel with them so I have breakfast on the run!). Breads I keep in a zip top bag on the counter as well. Depending on the recipe, they last for several days that way without needing toasting. After 3-5 days, depending on the recipe, I usually slice the remaining bread and freeze it in zip top bags. That way I’ll have slices at the ready whenever I want a sandwich or french toast, OR I can just cube them later for croutons or even process them for bread crumbs! Hope that helps!

      Reply
    • B – you could try nutmeg for that spicy sweet kick in this recipe. Do not use as much nutmeg though, as it tends to be stronger than its milder cousin, cinnamon.

      Reply
  10. Coffee cake is one of the things I miss most since having to go gluten-free. I’m anxiously awaiting the arrival of my 5-lb bag of your flour. As soon as it gets here, I’ll be trying this recipe!

    Reply
    • Just a follow-up to let you know this coffee cake was fantastic! It was such a nice treat to have one of my favorites back. Wonderful recipe!

      Reply
      • Debbie – thank you so much for taking a moment to let me know about your success with this recipe! It’s nice to know that it was a hit with more than just my picky son!!! :)

        Reply
  11. Finally tried this today – I probably needed to cut back on the sugar along with the oil since I’m at 5,000 feet, but all in all it was delish! I did use the apples and put THEM on first, then after chilling and CUTTING in the butter to the brown sugar and cinnamon I sprinkled the topping over it all. Next time I think I’ll put half the topping on the dough and then place apples over it and put the rest on top of them. I think the apples would be a little plain without the topping on them but only under them….

    Reply
    • Pam – toppings are a very personal thing! Some folks would want to cut the topping amount, others double it! Some would leave off the apples … I always take notes on my recipes so I know the changes I want to make next time – sounds like you’ll have this one tweaked to suit you perfectly next time!

      Reply
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