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Gluten-Free Cinnamon Coffee Cake

Gluten-Free Cinnamon Coffee Cake

Enjoy a slice of this warm, soft, and buttery gluten-free cinnamon coffee cake, perfect for breakfast or a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Cooling Time 20 minutes
Total Time 2 hours 15 minutes
Course Breakfast
Cuisine American
Servings 16 slices
Calories 570 kcal

Equipment

  • 9" x 13" glass pan
  • large mixing bowl
  • small mixing bowl
  • hand mixer
  • whisk

Ingredients
  

Cake

  • 2.5 tablespoons white vinegar
  • 2.5 cups milk dairy-free use unsweetened almond milk, cashew, or coconut milk
  • 3.75 cups all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal.
  • 3 teaspoons baking powder
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.25 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1 cup butter melted, dairy-free use Smart Balance butter
  • 3 large eggs room temperature

Filling

  • 1 tablespoon ground cinnamon
  • 1 cup light brown sugar packed

Topping

  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 0.5 cup butter melted. For dairy-free use Smart Balance butter
  • 1.33 cups all-purpose gluten-free flour with xanthan gum

Instructions
 

Instructions

  • Preheat the oven to 350°F (177°C). Grease a 9" x 13" glass pan with gluten-free cooking spray.
  • Add the white vinegar to the milk in a large glass measuring cup or small bowl and stir to combine. Set aside. (This makes homemade buttermilk)
  • To make the cake batter: Add the gluten-free flour, baking powder, salt, brown sugar, and granulated sugar to a large bowl and using a hand mixer, mix on low, to combine the dry ingredients. Pour in the melted butter and pure vanilla extract and mix to combine. Beat in the eggs and mix until smooth. Pour in the milk about a cup at a time and mix until the batter is smooth. Set aside.
  • To make the filling: In a small bowl whisk together the brown sugar and ground cinnamon.
  • Pour half of the cake batter in the greased pan. Sprinkle the top of the cake batter with the cinnamon sugar filling. Pour the rest of the cake batter over the cinnamon sugar layer.
  • To make the crumb topping: In a medium-sized bowl whisk together the brown sugar, sugar, gluten-free flour, and cinnamon. Add the melted butter, stirring until well combined. Sprinkle the crumb topping evenly over the top of the cake batter.
  • Bake the cake on the middle rack for 30 minutes. At the 30 minute mark, cover with foil, and bake for another 20-30 minutes, until the toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
  • Store leftovers in an air-tight container. See the notes on freezing instructions.

Notes

For the best results, use a cup-for-cup gluten-free flour blend with rice flour, starches, and xanthan gum. Always use the spoon & level method when measuring flour to avoid a dense cake.

Nutrition

Serving: 1sliceCalories: 570kcalCarbohydrates: 96gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 50mgSodium: 215mgPotassium: 175mgFiber: 6gSugar: 56gVitamin A: 594IUCalcium: 156mgIron: 2mg
Keyword gluten-free cinnamon coffee cake, gluten-free coffee cake, gluten-free dairy-free coffee cake
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