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an overhead shot of gluten-free coffee cake cut into squares
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The Best Gluten-Free Coffee Cake with Streusel Topping

By Nicki Sizemore
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! 
Servings: 8

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

    • 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. 
    • 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. 
Loved this recipe? Check out @nickisizemore for more!
Course: Breakfast, Dessert