If there’s one thing I never get tired of baking, it’s a classic coffee cake, but this version takes it to the next level. My gluten free cinnamon coffee cake has everything you love: a tender, fluffy crumb, bold cinnamon flavour, and that buttery crumble topping we all secretly wish there was more of.
What makes this recipe extra special is the way it’s layered. That being said, I don’t just sprinkle a little cinnamon on top—I layer it right into the cake. First, start with the batter, then a generous layer of cinnamon sugar. Secondly, after that add more batter, and then a thick layer of buttery crumble. As a result, every bite is perfectly balanced with cinnamon spice and a soft, moist texture that no one will believe is gluten free.
In fact, it’s the kind of bake that makes your kitchen smell amazing and tastes even better with a hot cup of coffee or tea. Whether it’s for weekend brunch, a cozy afternoon break, or a sweet breakfast treat, this coffee cake always disappears fast!
What is coffee cake?
Despite the name, coffee cake doesn’t actually contain coffee, it’s meant to be enjoyed with a cup of coffee. Coffee cake is typically a moist, tender cake with a sweet, spiced swirl (often cinnamon) and a crumbly streusel topping made of butter, sugar, and flour. It’s a classic bake for brunches, breakfast gatherings, or afternoon snacks. This gluten free version keeps all the traditional flavour and texture, just without the gluten!
ingredients
- Bob’s Redmill 1-1 Gluten Free Flour
- Powdered Buttermilk
- Baking Powder
- Baking Soda
- Vanilla Bean Paste or Vanilla Bean Extract
- Salt
- Sugar
- Brown Sugar
- Cinnamon
- Butter
- Sour Cream
- Eggs
- Honey
Tools
Storing
This cinnamon coffee cake stays soft and moist for days—making it perfect for baking ahead!
- At room temperature: Store the cake in an airtight container for up to 2–3 days. Keep it in a cool, dry spot to maintain that fluffy texture and crisp crumble top.
- In the fridge: To make this cake last longer you refrigerate for up to 5 days, bring it to room temperature or give it a quick warm-up in the microwave before serving to bring back the softness.
- Even better, this cake freezes beautifully. Just wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature, or reheat gently in the oven to refresh the crumble topping.
Perfect for make-ahead brunches or a treat ready anytime you need it!
Gluten Free Cinnamon Coffee Cake
Ingredients
Streusel
- 126 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 56 Grams Brown Sugar
- 7 Grams Cinnamon
- 1 Gram Salt
- 78 Grams Butter
Cinnamon Swirl
- 48 Grams Sugar
- 10 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 3 Grams Cinnamon
Cake
- 132 Grams Butter
- 118 Grams Sour Cream
- 1 Gram Salt
- 52 Grams Buttermilk
- 2 Eggs
- 146 Grams Honey
- 3 Grams Vanilla
- 225 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 4 Grams Baking Powder
- 3 Grams Baking Soda
Instructions
Streusel
- In a glass bowl, add in the butter. Put the bowl in the microwave to melt it – around 30 seconds.78 Grams Butter
- Once the butter is melted, add in the rest of the ingredients and stir to combine everything. It should be crumbly and chunky.126 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 56 Grams Brown Sugar, 7 Grams Cinnamon, 1 Gram Salt
- Place the bowl in the fridge or freezer to firm up the butter while you make everything else.
Cinnamon Swirl
- In a glass bowl, mix together all ingredients and set aside.48 Grams Sugar, 10 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 3 Grams Cinnamon
Cake
- Preheat the oven to 350F.
- In a pot, place the butter to melt it. You want to brown the butter to add more flavour into the cake. Once the butter is browned, set it aside until it cools.132 Grams Butter
- In a large glass bowl, add in the yogurt, salt, milk, eggs, honey and vanilla. Whisk until it is fully incorporated.118 Grams Sour Cream, 1 Gram Salt, 52 Grams Buttermilk, 2 Eggs, 146 Grams Honey, 3 Grams Vanilla
- Add in the dry ingredients. Lightly mix until not combined.225 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 4 Grams Baking Powder, 3 Grams Baking Soda
- Pour in the browned butter and mix everything until just combined.
- In an 8”x8” square pan, cover the bottom and sides with parchment paper. Pour half the batter into the prepared pan. Sprinkle the cinnamon sugar over it so it is an even layer. You might not need all of it, I did not.
- Remove the crumble from the fridge/freezer and break in about half of it on top of the cake.
- Pour the other half of the batter on top of this.
- Add on top of the rest of the crumble. It is going to feel like a lot, but it is needed for this cake.
- Bake for 45 minutes until a toothpick comes out almost clean.
- Remove from the oven, wait until it has cooled before cutting into it. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
