Gluten Free Coffee Cake Recipe (2024)

Gluten Free Coffee Cake Recipe (1)

5 from 66 votes

Prep Time : 15 minutes minutes

Cook Time : 40 minutes minutes

Tender and moist golden sour cream gluten free coffee cake topped with that classic nubby, sweet streusel crumb topping.

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Gluten Free Coffee Cake Recipe (2)

This sour cream gluten free coffee cake has that classic rich, tender golden cake, topped with a that classic nubby, sweet streusel crumb topping.

The secrets to the best homemade coffee cake are plenty of sour cream in the batter—and extra crumbles on top!

Gluten Free Coffee Cake Recipe (3)

What makes this gluten free coffee cake the best ever?

The crumb of this delicious cake is dense, but incredibly tender and moist. It's really a golden cake, instead of a gluten free vanilla cake.

Cakes, like vanilla cake, are typically made with a liquid in the batter like milk. This cake has just 2 tablespoons of milk—and the rest of the moisture comes from sour cream.

If you're mostly in it for the streusel topping and want to try it mixed into the batter a bit as well, try our gluten free coffee cake muffins. They're in a class by themselves!

What use is sour cream in gf coffee cake?

The sour cream makes the most tender crumb. It adds a very slight tangy flavor that cuts through the sweetness of baked goods, and tenderizes everything.

Sour cream also adds body and richness, and a makes the crumb of this cake the kind you pick up with the tines of the fork. More cases in point: one bowl gluten free banana bread and one bowl gluten free chocolate cake.

The topping is clearly everyone's favorite part, too! The tenderness of the cake is the perfect texture contrast to the gluten free streusel topping. There's also tons of that crisp-tender, nubby crumble topping.

When you slice into this cake, if absolutely nothing falls off the topping, it's terribly disappointing. Those belong to the baker, no calories at all.

Gluten Free Coffee Cake Recipe (4)

How to store gluten free coffee cake

This lovely gluten free coffee cake will keep at room temperature in an airtight container for up to 3 days. You can also freeze it as you'll see below.

Can I freeze this gf coffee cake?

Yes! This coffee cake freezes quite well after baking, once it's completely cooled to room temperature.

You can cut the cake into squares and serve it when it's still a bit warm. But to freeze baked goods, they must be completely cool.

If you freeze anything that's still warm, it will form condensation on the outside that will freeze completely solid. And as the frozen condensation melts out of the freezer, it makes the cake soggy.

I prefer to slice the cooled coffee cake into squares, and then wrap each leftover square tightly in freezer-safe wrap. Then, defrost at 50% power in the microwave or on the kitchen counter.

If you'd like the cake to taste extra fresh, even after being frozen, you can toast it lightly after it's defrosted. Don't let it toast long enough to dry out, and gluten free coffee cake will be good as new!

Gluten Free Coffee Cake Recipe (5)

How to make the perfect crumb topping for gf coffee cake

The secret to ensuring a crumble topping that holds its shape and doesn't simply melt into the cake batter is temperature. It's made with melted butter to ensure easy blending—and then it must be chilled.

Gluten Free Coffee Cake Recipe (6)

First, the gluten free flours, brown sugar, granulated sugar, and salt are whisked together. Then melted butter is mixed in to create a thick mixture, and the topping is chilled.

The butter in the crumble only has to chill as long as necessary to solidify enough to be broken up into irregular chunks. If the pieces of crumble are too small, like sand, they'll become a candy-like layer of melted sugar.

There's enough gluten free flour blend in the topping for the pieces of the crumble to hold their shape during baking. Press them down into the cake layer, and bake them until golden brown and crispy outside. Delicious, crumbly coffee cake goodness!

Gluten Free Coffee Cake Recipe (7)

What are the best gluten free flours to use for this coffee cake recipe?

I used Better Batter for this, but any high-quality all-purpose gluten free flour blend will work. Cup4Cup is another good choice, although quite starchy. You can also make your own gluten free all purpose flour blend with my easy Mock Better Batter recipe.

There are plenty of gluten free flours to choose from, but you need a good, balanced mix that's always consistent. And you can't use single flour substitutes like almond flour or coconut flour and expect the same results. These flours definitely have their place, but they just don't behave in the same way as regular flour blends.

We begin by whisking together the dry ingredients in this recipe, including an appropriate all purpose gluten free flour blend, cornstarch, baking powder, baking soda, and salt, and setting them aside.

Gluten Free Coffee Cake Recipe (8)

How to make this gluten free coffee cake recipe

The base of this gf coffee cake is a moist, dense yellow cake layer that can hold all that crumble topping beautifully. Here's how we do it.

Creating the base cake batter

Gluten Free Coffee Cake Recipe (9)

First, the room temperature butter, sour cream, milk, and granulated sugar are beaten together until smooth. Be sure that your ingredients are at room temperature, or they'll cause the fats to clump and not blend properly. You'll need a handheld electric mixer or a stand mixer for this step to get everything smooth.

Next, the eggs are beaten in just until fully blended. We don't want to overbeat the eggs. Then, the dry ingredients that we assembled before are added and mixed in by hand.

Assembling the cake batter and the crumble topping

Gluten Free Coffee Cake Recipe (10)

The yellow cake batter is then transferred to a prepared square metal cake pan and spread into an even layer. The chilled crumble topping is broken into chunks, which are then scattered on top.

Finally, the cake is baked until it no longer jiggles in the center. Allow the cake to cool, then slice and serve!

Gluten Free Coffee Cake Recipe (11)

Is there coffee in gluten free coffee cake?

No! There's no coffee in coffee cake. It's made to be enjoyed with a hot cup of coffee.

Over the years, I've come to suspect that, in some cultures, what they call a coffee cake actually has coffee baked into the batter. I assume that flavors the cake?

I only bake coffee into a cake when I'm trying to intensify the flavor of chocolate. Our gluten free vegan gluten free chocolate cake is a great example—but you don't taste the coffee!

Gluten Free Coffee Cake Recipe (12)

Substitutions for gluten free coffee cake ingredients

My gluten free coffee cake recipe is pretty perfect as-is. However, it's versatile enough that you can make some tweaks to it when you're catering to dietary requirements other than gluten free.

Gluten free dairy free coffee cake

There is a lot of butter in this recipe, both in the crumble topping and in the cake itself. The best replacement for the butter in both places is probably Melt or Miyoko's Kitchen brand vegan butter.

For the crumble topping, if you can't use vegan butter, try using Spectrum nonhydrogenated vegetable shortening.

In place of sour cream, try using a good quality nondairy sour cream. You can also use plain Greek-style yogurt in place of sour cream.

And remember, go with Better Batter not Cup4Cup, as Better Batter is dairy free while Cup4Cup is not.

Gluten Free Coffee Cake Recipe (13)

Gluten free egg-free coffee cake

There are two eggs in this coffee cake recipe, and you might be able to replace each of them with one “chia egg” each. For each, place 1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water into a small bowl, mix, and allow to gel.

If you make this recipe both egg-free and dairy-free, it will be a gluten free vegan coffee cake.

About the cornstarch in this gluten free coffee cake

If you can't have corn, try using arrowroot powder or even potato starch in place of cornstarch. If you can't have cornstarch, you'll have to avoid using Cup4Cup at all, since it is made with a lot of cornstarch.

If you can have corn and you're already using a higher starch all purpose gluten free flour blend, like Cup4Cup, replace the 18 grams of cornstarch in this recipe with an equal amount of that high starch flour blend.

Gluten Free Coffee Cake Recipe (14)

FAQs

Can I make gluten free coffee cake ahead of time?

Yes, you can make coffee cake ahead of time. Once completely cool, you can freeze it for up to 3 months wrapped tightly in plastic wrap inside a freezer-safe container.

It'll keep in an airtight container on the counter for 3 days. You can freshen it up by sprinkling it with water and then lightly toasting it before you serve.

How should I serve gluten free coffee cake?

I think the best way to serve coffee cake is warm, with a little pat of butter on top, and a nice hot mug of really good coffee. Such a beautiful treat for a mid-morning or afternoon snack.

Is coffee gluten free?

Yes, coffee is naturally gluten free. As is this coffee cake recipe. However, coffee cake doesn't actually have any coffee in it.

Unlike British coffee cake that's flavored with coffee in the batter and frosting, American coffee cake is designed to be served with a cup of coffee, so the cake itself isn't flavored with any coffee.

Gluten Free Coffee Cake Recipe (15)

Gluten Free Coffee Cake Recipe (16)

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Easy Gluten Free Coffee Cake Recipe | Extra-moist with sour cream

Tender and moist golden sour cream gluten free coffee cake topped with that classic nubby, sweet streusel crumb topping.

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Chilling time for crumble: 30 minutes minutes

Yield: 9 servings

Author: Nicole Hunn

Equipment

  • Hand mixer or stand mixer

Ingredients

For the topping

  • 8 tablespoons (112 g) unsalted butter melted
  • cup (73 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; click for details)
  • ½ teaspoon xanthan gum omit if your blend already contains it
  • teaspoon kosher salt

For the cake batter

  • 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; click for details)
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • 2 tablespoons (18 g) cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon optional
  • 6 tablespoons (84 g) unsalted butter at room temperature
  • 1 cup (256 g) sour cream at room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 tablespoons (1 fluid ounce) milk at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 (100 g (weighed out of shell)) eggs at room temperature

Instructions

  • Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.

For the crumble topping

  • The topping must be prepared first, so it can chill.

  • In a medium-size bowl, place all the ingredients in the order listed, mixing to combine after each addition.

  • Cover the bowl that holds the raw topping. Place the bowl in the refrigerator to chill until firm.

For the cake batter

  • In a medium-size bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and optional cinnamon, and whisk to combine well. Set the bowl aside.

  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter, sour cream, granulated sugar, milk, and vanilla, and beat well on medium speed until very smooth. Add the eggs, and beat until just combined.

  • Add the dry ingredients to the bowl of wet ingredients and mix by hand until just combined. The batter will be very thick, since our liquid is mainly sour cream.

Assemble and bake the cake

  • Scrape the batter into the prepared pan and smooth into an even layer with a wet spatula. Press the spatula down in the corners to eliminate any air pockets.

  • Remove the chilled crumble topping from the refrigerator. Uncover the topping, and use the tines of a fork to break up the mixture into irregular pieces.

  • Scatter the crumble pieces evenly on top of the cake batter. Press down gently to help the topping adhere to the batter.

  • Place the cake pan in the center of the preheated oven. Bake for about 40 minutes, until the center does not jiggle in the center when the pan is shaken from side to side gently.

  • A cake tester inserted into the center should come out mostly clean. Do not overbake or the bottom will burn.

  • Remove the pan from the oven and allow the cake to cool to warm room temperature in the pan. Slice into 9 equal squares and serve.

Notes

Originally published on the blog in 2012. In 2021, recipe tweaked slightly (less sugar, less butter in cake batter), more photos and a video added. In 2023, more step by step photos and text resources added.

Nutrition

Calories: 503kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 323mg | Potassium: 71mg | Fiber: 2g | Sugar: 31g | Vitamin A: 763IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 0.3mg

Gluten Free Coffee Cake Recipe (17)

Print Pin Save

Easy Gluten Free Coffee Cake Recipe | Extra-moist with sour cream

Tender and moist golden sour cream gluten free coffee cake topped with that classic nubby, sweet streusel crumb topping.

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Chilling time for crumble: 30 minutes minutes

Yield: 9 servings

Author: Nicole Hunn

Equipment

  • Hand mixer or stand mixer

Ingredients

For the topping

  • 8 tablespoons (112 g) unsalted butter melted
  • cup (73 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; click for details)
  • ½ teaspoon xanthan gum omit if your blend already contains it
  • teaspoon kosher salt

For the cake batter

  • 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; click for details)
  • 1 teaspoon xanthan gum omit if your blend already contains it
  • 2 tablespoons (18 g) cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon optional
  • 6 tablespoons (84 g) unsalted butter at room temperature
  • 1 cup (256 g) sour cream at room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 tablespoons (1 fluid ounce) milk at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 (100 g (weighed out of shell)) eggs at room temperature

Instructions

  • Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.

For the crumble topping

  • The topping must be prepared first, so it can chill.

  • In a medium-size bowl, place all the ingredients in the order listed, mixing to combine after each addition.

  • Cover the bowl that holds the raw topping. Place the bowl in the refrigerator to chill until firm.

For the cake batter

  • In a medium-size bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and optional cinnamon, and whisk to combine well. Set the bowl aside.

  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter, sour cream, granulated sugar, milk, and vanilla, and beat well on medium speed until very smooth. Add the eggs, and beat until just combined.

  • Add the dry ingredients to the bowl of wet ingredients and mix by hand until just combined. The batter will be very thick, since our liquid is mainly sour cream.

Assemble and bake the cake

  • Scrape the batter into the prepared pan and smooth into an even layer with a wet spatula. Press the spatula down in the corners to eliminate any air pockets.

  • Remove the chilled crumble topping from the refrigerator. Uncover the topping, and use the tines of a fork to break up the mixture into irregular pieces.

  • Scatter the crumble pieces evenly on top of the cake batter. Press down gently to help the topping adhere to the batter.

  • Place the cake pan in the center of the preheated oven. Bake for about 40 minutes, until the center does not jiggle in the center when the pan is shaken from side to side gently.

  • A cake tester inserted into the center should come out mostly clean. Do not overbake or the bottom will burn.

  • Remove the pan from the oven and allow the cake to cool to warm room temperature in the pan. Slice into 9 equal squares and serve.

Notes

Originally published on the blog in 2012. In 2021, recipe tweaked slightly (less sugar, less butter in cake batter), more photos and a video added. In 2023, more step by step photos and text resources added.

Nutrition

Calories: 503kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 323mg | Potassium: 71mg | Fiber: 2g | Sugar: 31g | Vitamin A: 763IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 0.3mg

Gluten Free Coffee Cake Recipe (2024)

FAQs

What is the trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Should I let my gluten-free cake batter rest before baking? ›

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.

What helps gluten-free cakes rise? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Does gluten-free flour affect cake? ›

Gluten is a protein and is found in all standard flours used for cake making. It gives cakes their structure and moist texture. Without gluten, cakes are drier, crumbly and have a shorter shelf life but there are a number of ways you can use to try and counter this.

What is the closest gluten-free flour to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

How much longer do you bake with gluten-free flour? ›

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Can you overmix a gluten-free cake? ›

2. Mix Batters Longer. While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear.

Do gluten free cakes need more liquid? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Why is my gluten-free cake so dense? ›

If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.

Why is my gluten-free cake sunk in the middle? ›

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.

What to avoid for gluten-free baking? ›

Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
  • Wheat.
  • Semolina.
  • Spelt.
  • Durum.
  • Emmer.
  • Einkorn.
  • Rye, sometimes referred to as pumpernickel.
  • Barley.
Mar 29, 2021

Which gluten-free flour is best for cakes? ›

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.

What is the secret of baking with gluten-free flour? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture.

What to use instead of xanthan gum? ›

9 Substitutes for Xanthan Gum
  • Psyllium husk. Psyllium husk is made from the husks of Plantago ovata seeds and is sold ground for baking purposes. ...
  • Chia seeds and water. When soaked, chia seeds form a gel much like xanthan gum. ...
  • Ground flax seeds and water. ...
  • Cornstarch. ...
  • Unflavored gelatin. ...
  • Egg whites. ...
  • Agar agar. ...
  • Guar gum.
May 13, 2020

Why is my gluten-free cake gummy? ›

With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.

Why is it challenging to bake with gluten free flours? ›

Baking without gluten (as found primarily in wheat-based flours) can be challenging because gluten contributes important properties to various types of baked products like cookies, cakes, pastries and breads.

Does gluten free flour rise the same as regular flour? ›

One of the first rules of gluten-free baking is managing your expectations; traditional baked goods lean on gluten for their texture and rise. Replicating this is challenging and the results might not be identical, but it can get pretty close with the right flours.

Which strategy will not help to bake with gluten free flour? ›

Don't overmix: Overmixing can cause gluten-free baked goods to become tough and dry.

How do you get gluten free flour to bind? ›

Xanthan Gum

Because gluten-free flours have less protein than wheat flours and are not capable of forming the same network required to stretch and surround starch granules, they need reinforcement. Xanthan gum strengthens these networks and also makes them more elastic.

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