Gluten-Free Coffee Cake Recipe
Servings: 16 squares
Calories: 274kcal
Sweet, cinnamony, light, fluffy, and super tender, this Gluten-Free Coffee Cake is certain to become a family favorite. Made with primarily pantry staples and boasting a tall layer of buttery rich cinnamon-flavored crumble, nobody would ever guess this easy homemade recipe for crumb cake is celiac-friendly.
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Ingredients
Cake
- 1⅓ cup gluten-free 1-to-1 flour
- ⅓ cup cornstarch
- ½ teaspoon fine salt
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup granulated sugar
- ½ cup butter
- 2 large eggs
- ⅔ cup milk
- ⅓ cup sour cream or plain greek yogurt
- 1 tablespoon vanilla extract
Filling
- 2 teaspoon ground cinnamon
- ⅓ cup brown sugar
Crumb topping
- ⅓ cup butter
- ⅔ cup gluten-free 1-to-1 flour
- 2 tablespoons cornstarch
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
Instructions
Filling
- In a small bowl, combine the ground cinnamon and brown sugar to make the filling. Set it aside.
Crumb topping
- In a medium bowl, combine the gluten-free flour, cornstarch, brown sugar, cinnamon, and salt. Add the cold butter and work it into the flour using your hands or a pastry cutter.
Cake
- In a large bowl, whisk together the gluten-free flour, cornstarch, salt, baking soda, baking powder, and granulated sugar. Add the softened vegan butter and work it into the flour until the mixture looks like sand.
- In a separate bowl, mix the eggs, sour cream, and vanilla extract until smooth. Add this to the dry ingredients and mix until combined.
- Stir in the milk until a smooth batter forms. Scrape the sides and bottom of the bowl. Once the batter comes together, continue mixing the batter for 2 more minutes. Cover the bowl and let the batter rest for 30 minutes.
- While the batter rests, preheat your oven to 340°F (170°C) and grease and line an 8x8-inch square pan with parchment paper.
- Put ⅔ of the rested batter into the pan and spread it out evenly. Sprinkle on the cinnamon sugar filling so it's an even layer, and spread the remaining cake batter on top. Smooth the surface and add the crumble topping on top. Bake in the preheated oven for 50-55 minutes. Let it cool completely before serving.
Notes
Dairy-Free: Substitute equal amounts of vegan butter for regular butter, unsweetened non-dairy milk for milk, and mayonnaise for sour cream/greek yogurt.
Storing: Coffee cake will last for up to 3 days in an airtight container on the countertop, but after that, it starts to get dry.
Freezing: It can also be frozen for up to a month if it is well-wrapped in several layers of plastic wrap before being placed in a freezer-safe airtight container or zip-top bag. Remove wrap and allow to defrost at room temperature before serving.
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Nutrition
Serving: 1square | Calories: 274kcal | Carbohydrates: 37g | Protein: 2g | Fat: 14g | Sodium: 327mg | Sugar: 22g