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.

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. Jules, I wanted to make the coffee cake pound cake but can’t have caffeine or coffee so I’m planning to make this recipe in a bundt pan. I read one review about using a bundt pan (doubling/tripling the recipe) but do I need to double OR triple this? Hoping to just double this.

    I want to layer this (batter, topping, batter) like in the coffee cake pound cake recipe.

    Thoughts?

    Reply
    • Hi Carol, did you end up making it? This particular cake is pretty heavy, so I’m not sure I’d recommend doubling it and layering it. The bundt pan will help it bake more evenly, though.
      ~jules

      Reply
  2. I used a 10×6 for x2 and It turned out so good also I sliced 4 apples and put them at the bottom before I filled it up then a layer on top yum!!

    Reply
  3. whyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy is this so good!!!

    Reply
  4. 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.

    Reply
  5. 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.

    Reply
    • 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

      Reply
  6. 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?

    Reply
  7. 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??

    Reply
    • 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

      Reply
      • I made this today and mine fell or shrunk a little too but think that sometimes happens…right?
        But…I’m afraid mine wasn’t baked long enough even though the knife came out clean and I added bake time 5-10 minutes. I measured my gfjules flour carefully the bottom of the cake was gummy. Does that sound like it needed more bake time? Hope I didn’t make everyone sick. They all said it tasted fine. I’m s bit nervous.

        Reply
        • Hi Carol, it does sound like it maybe could have used some more time. All ovens are different, so just make a note that you need to bake yours longer next time and maybe put the pan closer to the bottom of the oven. Also be sure not to over-mix the batter. I doubt there’s much risk of making anyone sick – the batter was in the hot oven for a while. I hope that helps!! I also have another couple coffee cake and coffee cake muffins recipes if you want to try one of those next time; you may like one of those better!
          ~jules

          Reply
  8. 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?

    Reply
    • 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

      Reply
  9. 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!

    Reply
    • 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

      Reply
      • 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!)

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

          Reply
  10. 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?

    Reply
    • 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

      Reply
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