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.

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.

 

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!

 

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. 

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

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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

• 2 1/2 cups (337.5 grams) gfJules® Gluten Free All Purpose Flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 12 Tbs. (3/4 cup) butter or vegan butter (e.g. Earth Balance® Buttery Sticks)
• 1 cup granulated cane sugar
• 1/2 cup brown sugar or coconut palm sugar
• 2 eggs (or egg substitute)
• 1 cup vanilla yogurt, dairy or non-dairy (like So Delicious® Yogurt)
• 1/2 cup milk, dairy or non-dairy
• 1 tsp. pure vanilla extract

filling (optional):

• 3/4 cup brown sugar or coconut palm sugar
• 1/4 cup (34 grams) gfJules® Gluten Free All Purpose Flour
• 2 tsp. ground cinnamon

toppings:

• 5 Tbs. softened butter or vegan butter (e.g. Earth Balance® Buttery Sticks)
• 2/3 cup (90 grams) gfJules® Gluten Free All Purpose Flour
• 1/3 cup brown sugar or coconut palm sugar
• 1 Tbs. ground cinnamon
• 1 large apple, peeled and sliced (optional)

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.

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

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