Gluten-free Coffee Cake

This gluten-free coffee cake is just as delicious as a gluten-filled version! Moist, fluffy and easy to prepare, this cake is a great way to start the day.

three pieces of gluten free coffee cake stacked on a white plate

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Gluten-Free Coffee Cake Recipe

So many people think that gluten-free baked goods aren’t as delicious as the more traditional kind that are made with all-purpose flour. With the right recipe, though, gluten-free goodies can be just as good as their gluten-laden counterparts!

There are loads of gluten-free flours out there, but a lot of them result in grainy or chalky end products. I’ve been able to avoid this by sticking to a few specific gluten-free flours. This recipe for Gluten-free Coffee Cake uses oat flour, almond flour, and coconut flour. These are my favorite gluten-free flours that result in almost perfectly textured baked goods.

I don’t have any gluten sensitivities, but I find myself baking this coffee cake all the time. It’s moist, delicious and doesn’t taste like it’s been made in a healthier way.

We all have family members or friends who don’t tolerate gluten and if you need or want to bake them something. This is a gluten-free coffee cake is a great cake to start off with!

Blueberries or another type of fruit would be a great addition to this gluten-free coffee cake!

Gluten-Free Coffee Cake Ingredients

To make this easy coffee cake recipe, you’ll need:

  • Almond flour
  • Oat flour
  • Coconut flour
  • Salt
  • Cinnamon
  • Brown sugar
  • Canola oil
  • Walnuts
  • Baking soda and baking powder
  • Eggs
  • Vanilla extract
  • Milk
  • Cream cheese
  • Powdered sugar

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How to Make Gluten-Free Coffee Cake

To make this homemade coffee cake, here’s what you need to do:

  1. In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, cinnamon, and brown sugar.
  2. Reserve 1/2 cup of this mixture and set the rest to the side.
  3. Add more cinnamon and walnuts to the reserved mixture and pulse in food processor. Set aside.
  4. To the remaining dry mixture, add the eggs, vanilla and milk and stir to combine.
  5. Pour the batter into a greased 8×8-inch baking dish. Sprinkle with the walnut mixture.
  6. Bake until done, then let the cake cool.
  7. Once cooled, whisk together the cream cheese glaze and drizzle over the gluten-free coffee cake.

Can I Double This Recipe?

Yes, you can! I made this coffee cake into bar form because I wanted a higher glaze to cake ratio. If you prefer a thicker more traditional cake, double the recipe for a 9×13-inch pan and bake for 40-45 minutes.

Can I Use a Non-Dairy Milk?

I’ve only made this gluten-free coffee cake recipe with dairy milk, but if you need this recipe to be gluten- and dairy-free you’re welcome to use an unsweetened non-dairy milk of your choice. If it turns out well, please leave a comment down below letting me know!

Tips for Making Gluten-Free Coffee Cake

To make oat flour, just pulse rolled oats in a food processor until the oats resemble flour. If you need whatever you’re making to be gluten-free, make sure to buy non-contaminated oats.

Almond flour is finely ground blanched almonds, but it can be pricey and difficult to find. A cheaper and easier to find substitution is almond meal. Unlike almond flour, this flour is not blanched and is usually not as finely ground. Almond flour and almond meal aren’t always interchangeable, but with this recipe, it’s not a problem.

Coconut flour can be found in most grocery stores and it’s important to note that there are no substitutions for it. It requires a lot of extra liquid and can also be on the expensive side. But, my $8 container has lasted me a year and I use it frequently.

More Easy Brunch Recipes:

Toasted Almond and Coconut Scones taste delicious year-round. They’re easy to make and everyone loves them!

I look forward to making this Cinnamon Applesauce Bread each fall. It’s lightly spiced and tastes amazing slathered with butter.

For special occasion breakfasts and brunches, I like to make a batch of Pumpkin Cinnamon Rolls.

This Cardamom Citrus Coffee Cake is the perfect fall coffee cake recipe! It smells so cozy while it bakes.

These Zucchini Apple Spice Muffins are the best of both worlds! With this recipe, you don’t have to choose between apple bread and zucchini bread.

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Gluten-Free Coffee Cake

Gluten-Free Coffee Cake

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This gluten-free coffee cake is just as delicious as a gluten-filled version! Moist, fluffy and easy to prepare, this cake is a great way to start the day.

Ingredients

For the coffee cake:

  • 1 1/4 cups almond flour
  • 1/4 cup oat flour
  • 2 tablespoons coconut flour
  • 1/8 teaspoon salt
  • 3 teaspoons cinnamon, divided
  • 1/3 cup brown sugar, firmly packed
  • 1/4 cup canola or vegetable oil
  • 1/2 cup walnuts
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the glaze:

  • 1/3 cup cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 - 3 tablespoons milk, optional

Instructions

    1. Grease an 8x8-inch baking pan or line it with a piece of parchment paper.
    2. Preheat oven to 325 degrees F.
    3. In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, 2 teaspoons cinnamon, and brown sugar.
    4. Mix until combined and then add the oil and pulse until well combined.
    5. Transfer this mixture to a large bowl and set aside.
    6. To make the topping, remove 1/2 cup from this mixture and return it to the food processor.
    7. Add the walnuts and the remaining 1 teaspoon of cinnamon and pulse until crumbs form and set aside.
    8. To the reserved dry mixture, add the baking soda and baking powder.
    9. Add the eggs, vanilla and milk and stir until smooth.
    10. Pour into the prepared pan and sprinkle with the walnut topping.
    11. Bake for 20 minutes. A toothpick inserted in the middle should come out clean. Cool the cake completely before glazing.
    12. For the glaze, mix together the cream cheese and half of the powdered sugar with a hand mixer until well combined.
    13. Add the rest of the sugar, vanilla and 1 tablespoon of milk. Add more milk to get the glaze thinner, if desired.
    14. Once the cake has completely cooled, drizzle the glaze over the cake with a spoon or pipe it on with a piping bag.

Notes

Store the cake, covered, in the refrigerator for up to 4 days.

Nutrition Information
Yield 9 Serving Size 1
Amount Per ServingCalories 311 Total Fat 23g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 17g Cholesterol 51mg Sodium 181mg Carbohydrates 22g Net Carbohydrates 0g Fiber 3g Sugar 14g Sugar Alcohols 0g Protein 8g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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by Erin D.

Erin is the blogger behind Texanerin Baking, a blog which focuses on making healthier whole grain, reduced sugar recipes that don't taste healthy. She grew up in Texas and moved to Germany three years ago, where she now lives with her husband. When she’s not baking or thinking about baking, she teaches English and does her best to avoid doing the dishes.