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Sliced gluten-free cinnamon coffee cake on a wooden table with a cup of coffee.

Gluten-Free Cinnamon Coffee Cake

lilya Miller
A soft, buttery gluten-free cinnamon coffee cake layered with rich cinnamon sugar filling and topped with a classic crumbly cinnamon-sugar streusel perfect for breakfast or a cozy snack.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 servings
Calories 570 kcal

Equipment

  • 9 x 13 baking pan
  • Mixing bowls
  • Hand Mixer

Ingredients
  

Cake

  • 2.5 tbsp white vinegar
  • 2.5 cups milk dairy or dairy-free alternative
  • 3.75 cups gluten-free all-purpose flour with xanthan gum
  • 3 tsp baking powder
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 0.25 tsp salt
  • 1 tbsp pure vanilla extract
  • 1 cup butter, melted dairy-free substitute optional
  • 3 large eggs room temperature

Filling

  • 1 tbsp ground cinnamon
  • 1 cup light brown sugar, packed

Topping

  • 1 cup light brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 0.5 cup butter, melted dairy-free substitute optional
  • 1.33 cups gluten-free all-purpose flour with xanthan gum

Instructions
 

  • Preheat oven to 350°F (177°C) and grease a 9 x 13 baking pan with gluten-free cooking spray.
  • Combine white vinegar with milk to make a buttermilk substitute and set aside.
  • In a large bowl, mix gluten-free flour, baking powder, salt, brown sugar, and granulated sugar.
  • Add melted butter and vanilla, mix, then beat in eggs until smooth.
  • Gradually mix in the milk mixture until batter is smooth.
  • In a small bowl, whisk together cinnamon and brown sugar for the filling.
  • Pour half the cake batter into the pan, sprinkle the filling over it, then top with remaining batter.
  • Make the crumb topping by mixing brown sugar, granulated sugar, flour, and cinnamon, then stir in melted butter until crumbly.
  • Sprinkle crumb topping over the batter.
  • Bake 30 minutes, cover with foil, then bake another 20–30 minutes until a toothpick comes out clean.
  • Let cool 20 minutes before slicing and serving.

Notes

For best results use a cup-for-cup gluten-free flour blend with xanthan gum and measure flour by spoon & level method. Store in an airtight container; freeze tightly wrapped up to three months. Enjoy warm with coffee or tea. 
Keyword Baking, Coffee Cake, Gluten Free