Brunch lovers, REJOICE! We set out to make a coffee cake even your gluten-loving, dairy-obsessed friends would adore, and we think we’ve done it. This coffee cake is ultra FLUFFY, perfectly sweet, packed with cinnamon, undetectably gluten-free, and just SO delicious!
It’s the ideal cake to serve at brunch, with your morning coffee or afternoon tea, or really for any occasion. Made in just 1 bowl for easy cleanup, we have a feeling it’ll be your new go-to! Get your coffee brewing and let’s make some cake!
We’ve done gluten-free coffee cake before (exhibits A and B), but this time is different. It’s drop-your-mic, call-your-mom, scream-from-the-rooftops good. It’s we-should-retire-and-stop-posting-new-recipes-because-nothing’s-going-to-be-better good. Yes, that good (don’t worry, stop crying, we aren’t actually leaving you)!
Okay, enough teasing — shall we show you how to make it? This coffee cake begins with beating the sugar and vegan butter to start off on a super FLUFFY note.
Next we add eggs, which build on the fluffy texture while also ensuring it has the perfect amount of crumb without being crumbly! Then we round out the wet ingredients with dairy-free yogurt, which adds moisture without watering down the mixture.
In case you thought we were done with fluffiness, think again! Baking powder adds even more rise.
The final superheroes in this gluten-free coffee cake batter? A combination of our gluten-free flour blend and almond flour! While the gluten-free blend absorbs the liquids to keep the cake light and give each bite some chew, almond flour adds a beautifully crumbly texture and lightness to the cake.
The batter is separated by a brown sugar-cinnamon swirl, which adds both flavor and visual interest. We eat with our eyes first, after all!
The final touch is a cinnamon sugar crumble topping with just enough cinnamon to spice it slightly.
We’re SO excited for you to try this coffee cake! It’s:
FLUFFY
Tender
Light
Perfectly sweet
Cinnamon-infused
Undetectably gluten-free
& SO delicious!
It’s perfect for brunch, holiday breakfasts, alongside your morning coffee or afternoon tea, and to share with family and friends!
More Gluten-Free Brunch Favorites
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 16 (Slices)
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CAKE
- 3/4 cup cane sugar* (ensure organic if vegan)
- 1/2 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
- 2 large eggs (pasture-raised, organic when possible // if vegan, sub 6 Tbsp applesauce*)
- 2/3 cup dairy-free yogurt (plain, unsweetened // we like a thicker coconut yogurt like Culina // if not dairy-free, we suggest Greek yogurt)
- 1 ½ cups MB 1:1 Gluten-Free Flour Blend*
- 3/4 cup almond flour (we like Wellbee’s)
- 2 tsp baking powder
- 3/4 tsp sea salt
SWIRL
- 1 ½ Tbsp brown sugar (ensure organic if vegan)
- 1 ½ tsp cinnamon
TOPPING
- 1/2 cup MB 1:1 Gluten-Free Flour Blend*
- 1/4 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
- 1/4 cup packed brown sugar (ensure organic if vegan)
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
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Preheat your oven to 350 degrees F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
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CAKE BATTER: To a medium mixing bowl, add the cane sugar and softened vegan butter. Using an electric mixer, beat on medium/high speed until light and fluffy. Next, add eggs and beat until pale yellow and fluffy. Add dairy-free yogurt and mix again. Finally, add gluten-free flour, almond flour, baking powder, and sea salt and mix until fully incorporated. The batter will be very thick — somewhere between cake batter and cookie dough.
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Spread half of the batter on the bottom of your parchment-lined baking pan and sprinkle the top with 1 ½ Tbsp of brown sugar and 1 ½ tsp cinnamon. Spread the remaining batter on top of the cinnamon sugar, scraping the bowl clean.
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TOPPING: To the same (now empty) mixing bowl, add the gluten-free flour, vegan butter, brown sugar, cinnamon, and salt and mix on low speed until fully combined. It should look crumbly.
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Sprinkle the crumble topping evenly over the top of the coffee cake. Bake for 38-42 minutes, until a toothpick inserted comes out clean with only a few crumbs left on the toothpick. Let cool in the pan for 15 minutes before removing and cooling for another 15. Enjoy warm or at room temperature.
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Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. To freeze, place cake slices in an airtight container and freeze for up to 1 month. Let come to room temperature to defrost.
*We tested with coconut sugar and while it works, we much preferred the cane sugar version. The cane sugar yielded a light, fluffy texture and a perfectly sweet flavor.
*Our DIY GF Flour Blend also works in this recipe, but it’s a little crumbly. Store-bought blends (such as Bob’s Red Mill 1:1 GF Baking Flour) would also likely work but will probably be a bit crumbly.
*Nutrition information is a rough estimate.
Serving: 1 slice Calories: 221 Carbohydrates: 26.3 g Protein: 2.4 g Fat: 12.5 g Saturated Fat: 7.9 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 23 mg Sodium: 273 mg Potassium: 95 mg Fiber: 1.3 g Sugar: 14.3 g Vitamin A: 38 IU Vitamin C: 0 mg Calcium: 65 mg Iron: 0.9 mg
