Today I’m sharing a rich and buttery gluten-free coffee cake that gets layered with a spiced streusel. It’s made with simple ingredients, has a perfectly fluffy texture, plus it’s naturally sweetened and can be made dairy-free!
Table of Contents
Why You'll Love This Recipe
This Gluten-Free Coffee Cake is rich and buttery with a hint of warming spice, and it gets layered with a cinnamon streusel filling and topping. A sweet glaze takes it over the top. It’s lovely with brunch, afternoon tea, or as a post-dinner dessert (in other words, it’s all the things).
Unlike many cake recipes, this one has you add the butter after mixing the dry ingredients (similar to a method called reverse creaming, although this cake uses melted butter), resulting in a cake with a more luscious, buttery crumb. The cake can be made naturally sweetened and dairy-free—check out the tips below.
Ingredient Notes
Here is a brief overview of the ingredients we will be using. For detailed amounts and instructions, please see the printable recipe card below.
Streusel Topping
- date sugar or brown sugar
- gluten-free all-purpose flour blend (*see the tips)
- apple pie spice blend or pumpkin pie spice blend
- unsalted butter (or plant-based butter), softened to room temperature, cut into pieces
Cake Batter
- gluten-free all-purpose flour (*see the tips)
- date sugar, granulated sugar, or monk fruit sweetener
- baking powder
- fine sea salt
- unsalted butter (or plant-based butter), melted
- large eggs
- vanilla paste or vanilla extract
- milk, almond milk, or oat milk
Filling (optional)
- chopped dried fruits and/or nuts
Glaze (optional)
- powdered sugar or powdered monk fruit sweetener
- butter (or plant-based butter), melted
- vanilla paste or extract
- hot water
Step-by-Step Instructions
Preheat the oven to 350˚F (175˚C). Spritz an 8-inch square baking pan with cooking spray or rub it with oil. Line the dish crosswise with a piece of parchment paper, leaving an overhang (this will make it easy to remove the cake after it’s baked).
Make the streusel topping: In the bowl of a stand mixer with the paddle attachment (or a large bowl using an electric hand mixer), combine the sugar, flour, and spice blend. Blend on low speed to combine. Add the softened butter and blend until the mixture is damp and clumpy. Scrape the streusel into a bowl and set aside.
Make the gluten-free coffee cake batter: Clean and dry the mixing bowl and paddle. In the now clean bowl, combine the flour, sugar, baking powder, and salt. Blend on low to combine. With the machine running, pour in the melted butter and blend until evenly incorporated (it will be lumpy and still floury). Add the eggs and vanilla, and blend until combined. With the machine running, pour in the milk. Blend just until the batter is smooth (it will be quite thick, but if it's not creamy then add another small splash of milk).
Assemble and bake: Scrape half of the cake batter into the prepared pan and spread it in an even layer. Sprinkle with half of the streusel mixture, breaking it up with your fingers. Scatter chopped dried fruits and/or nuts over top if using. Dollop the remaining cake batter over the filling, then spread it in an even layer. Sprinkle the remaining streusel evenly over the top of the batter.
Bake the cake until it’s golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
Let the cake cool in the pan on a rack for 10-15 minutes. Run a thin knife along the edges, then use the parchment handles to remove the cake from the pan. Return the cake to the wire rack.
Glaze the cake (optional): In a small bowl, stir together the powdered sugar, melted butter, and vanilla extract. Add the hot water, 1 tablespoon at a time, until the glaze is satiny and pourable. Immediately pour the warm glaze over the cake (you might not need all the glaze).
Let the cake sit until the glaze is hardened. Cut it into slices and enjoy.
Recipe Tips
- I suggest using Bob’s Red Mill 1-to-1 Flour or King Arthur Measure for Measure Flour in this cake. A gluten-free flour blend that contains xanthan gum is important for the structure and texture of the cake.
- While I haven’t tested it, I suspect regular AP flour would work as well if you can eat gluten.
- For a dairy-free option, use dairy-free butter or vegan butter.
- You can use regular granulated sugar, date sugar, or monk fruit sweetener in this cake.
- The cake batter will be quite thick (if you think it’s too thick, add another splash of milk). A small off-set spatula makes it easier to spread.
- Feel free to add chopped nuts and/or dried fruits in the center of the cake with the streusel layer!
- Apple pie spice blend includes cinnamon, nutmeg, and allspice, and often includes cardamom and ginger as well. Pumpkin pie spice includes cinnamon, nutmeg, cloves, ginger, and allspice. They are quite similar blends and either will work with this recipe.
Serving Tips
Allow the cake to cool for 10-15 minutes before serving. If making the glaze, allow the cake to sit until the glaze is hardened. Cut it into slices and enjoy.
Storage Tips
The cake can be stored in an airtight container at room temperature for up to 2 days, or it can be frozen for up to 2 months.
To freeze, let the gluten-free coffee cake cool completely. Then, wrap the coffee cake in plastic wrap and store it in a freeze-safe container or freezer bag and store in the freezer. Thaw at room temperature or in the refrigerator and serve.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Recipe FAQs
Gluten-free baking can be a bit finicky so it’s imperative that you measure ingredients according to the recipe. The moisture-to-flour ratio plays a key role in preventing gluten-free cakes from drying out. Also, make sure not to over-bake!
More Gluten-Free Cake Recipes
- Healthy Apple Honey Cake
- Easy Orange Almond Cake
- Chocolate Chip Banana Cake
- Cherry Almond Ricotta Cake
- Carrot Cake Muffins with Maple Cream Cheese Frosting
- Lemon Olive Oil Polenta Cake
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe!
The Best Gluten-Free Coffee Cake with Streusel Topping
Equipment
- 1 Electric Stand Mixer
- 1 Large Mixing Bowl
- 1 9x13 Baking Dish
Ingredients
Streusel Topping
- ½ cup packed date sugar or brown sugar
- ⅓ cup gluten-free all-purpose flour blend (*see the tips)
- 1 ½ teaspoons apple pie spice blend or pumpkin pie spice blend
- ½ cup (1 stick) unsalted butter (or plant-based butter), softened to room temperature, cut into pieces
Cake Batter
- 1 ½ cups gluten-free all-purpose flour (*see the tips)
- ¾ cup date sugar, granulated sugar, or monk fruit sweetener
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons unsalted butter (or plant-based butter), melted
- 2 large eggs
- 1 ½ teaspoons vanilla paste or extract
- ½ cup milk, almond milk, or oat milk
Filling (optional)
- ¼-1/2 cup chopped dried fruits and/or nuts
Glaze (optional)
- ½ cup powdered sugar or powdered monk fruit sweetener
- 2 tablespoons butter (or plant-based butter), melted
- ¾ teaspoon vanilla paste or extract
- 1-2 tablespoons hot water
Instructions
- Preheat the oven to 350˚F (175˚C). Spritz an 8-inch square baking pan with cooking spray or rub it with oil. Line the dish crosswise with a piece of parchment paper, leaving an overhang (this will make it easy to remove the cake after it’s baked).
- Make the streusel topping: In the bowl of a stand mixer with the paddle attachment (or a large bowl using an electric hand mixer), combine the sugar, flour, and spice blend. Blend on low speed to combine. Add the softened butter and blend until the mixture is damp and clumpy. Scrape the streusel into a bowl and set aside.
- Make the gluten-free coffee cake batter: Clean and dry the mixing bowl and paddle. In the now clean bowl, combine the flour, sugar, baking powder, and salt. Blend on low to combine. With the machine running, pour in the melted butter and blend until evenly incorporated (it will be lumpy and still floury). Add the eggs and vanilla, and blend until combined. With the machine running, pour in the milk. Blend just until the batter is smooth (it will be quite thick, but if it's not creamy then add another small splash of milk).
- Assemble and bake: Scrape half of the cake batter into the prepared pan and spread it in an even layer. Sprinkle with half of the streusel mixture, breaking it up with your fingers. Scatter chopped dried fruits and/or nuts over top if using. Dollop the remaining cake batter over the filling, then spread it in an even layer. Sprinkle the remaining streusel evenly over the top.
- Bake the cake until it’s golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
- Let the cake cool in the pan on a rack for 10-15 minutes. Run a thin knife along the edges, then use the parchment handles to remove the cake from the pan. Return the cake to the rack.
- Glaze the cake (optional): In a small bowl, stir together the powdered sugar, melted butter, and vanilla extract. Add the hot water, 1 tablespoon at a time, until the glaze is satiny and pourable. Immediately pour the warm glaze over the cake (you might not need all the glaze).
- Let the cake sit until the glaze is hardened. Cut it into slices and enjoy.
Notes
Recipe Tips
-
- I suggest using Bob’s Red Mill 1-to-1 Flour or King Arthur Measure for Measure Flour in this cake. A gluten-free flour blend that contains xanthan gum is important for the structure and texture of the cake.
-
- While I haven’t tested it, I suspect regular AP flour would work as well if you can eat gluten.
-
- For a dairy-free option, use dairy-free butter or vegan butter.
-
- You can use regular granulated sugar, date sugar, or monk fruit sweetener in this cake.
-
- The cake batter will be quite thick (if you think it’s too thick, add another splash of milk). A small off-set spatula makes it easier to spread.
-
- Feel free to add chopped nuts and/or dried fruits in the center of the cake with the streusel layer!
-
- Apple pie spice blend includes cinnamon, nutmeg, and allspice, and often includes cardamom and ginger as well. Pumpkin pie spice includes cinnamon, nutmeg, cloves, ginger, and allspice. They are quite similar blends and either will work with this recipe.
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