Gluten-Free Coffee Cake – this delicious, easy gluten free coffee cake is also dairy-free friendly and is perfect for your next brunch!
Why You Will Love This Recipe
- Flavor: Not too sweet, but just sweet enough!
- Dairy-Free: This recipe is based off of a family recipe that we make every year for Christmas and special occasions – so glad it turned out just the same without any dairy!
- Gluten-Free: Gluten-free breads can be tricky, but this one is sure to impress!
What You Will Need:
- plant based butter
- pure cane sugar + coconut sugar
- vanilla extract
- eggs
- 1-1 gluten free flour
- baking soda + baking powder
- kosher salt
- xanthum gum
- plain, dairy-free yogurt
Streusel
- cup brown sugar + pure cane sugar
- ground cinnamon
- chopped walnuts
Recipe FAQs and Tips
- Small loaves: alternatively you can use two small loaves instead of one regular-sized loaf, just reduce the bake time to 45-50 minutes.
- Can I freeze this: Yes! This is a great bread to make ahead of time and freeze. To thaw simply place in the refrigerator until thaw (24-48 hours).
- Plant-Butter: If you don’t have a dairy allergy or aren’t avoiding dairy, this recipe works just as well with regular butter.
- Xantham Gum: Gluten-free recipes can be a little crumbly, so adding a little extra xantham gum (yes, even if your 1-to-1 gluten-free flour already has some in it) will help this recipe bind. You CAN omit it if you want to, but the results may not be as good as if you were to include it.
- Dairy-Free Plain Yogurt: I love baking with this kind!
How to Make Gluten-Free Coffee Cake
Step 1: Beat butter and sugar together with mixer.
Step Two: Add vanilla and 1 egg at a time and beat, about 2 minutes.
Step Three: Mix flour, soda, baking powder, xanthum gum, salt together in a bowl. By hand, add in a little of the flour mixture and then mix. Then add in some yogurt and mix. Continue alternating mixing in the flour mixture and yogurt until everything is combined.
Step Four: Mix streusel together.
Step Five: In 2 small loaf pans that have been rubbed with oil and then dusted with flour, alternate the yogurt mixture with the streusel to form at least 3 layers of each ending with a layer on top. Place in 350 degree oven and bake for 45-50 minutes until tester comes out clean.
Other Recipes You Might Like
Gluten-Free Cornbread
How to Make Gluten-Free Pie Crust
Gluten-Free Zucchini Muffins
Gluten-Free Apple Pancakes
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Gluten Free Coffee Cake
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Oven
- Cuisine: American
Description
Gluten-Free Coffee Cake – an absolutely delicious, gluten-free version of your classic coffee cake recipe!
Ingredients
- 1/2 cup plant based butter, room temp
- 1/2 cup pure cane sugar
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups 1-1 gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon xanthum gum
- 1 cup plain dairy-free yogurt
Streusel
- 1/2 cup brown sugar
- 1/4 cup + 2 tablespoons pure cane sugar
- 1 teaspoon ground cinnamon (plus a bit more to taste)
- 1/2 cup walnuts, chopped
Instructions
- Preheat oven to 350.
- Prepare loaf pan by lining it with parchment paper and leaving little flaps on either side so you can pull out the loaf after it’s baked.
- Beat butter and sugar together with mixer. (use a hand mixer or stand mixer)
- Add vanilla extract and 1 egg at a time and beat, about 2 minutes.
- Mix flour, soda, baking powder, xanthum gum, salt together in a bowl.
- By hand, add in a little of the flour mixture and then mix. Then add in some yogurt and mix. Continue alternating mixing in the flour mixture and yogurt until everything is combine (the mixture will be very thick).
- Mix streusel mixture together.
- In the prepared loaf pan alternate adding in the yogurt mixture and then the streusel to form at least 3 layers of each ending with a layer on top (Layers: yogurt mixture, streusel, yogurt mixture, streusel, yogurt mixture, streusel).
- Place in 350 degree oven, middle rack, and bake for 45-50 minutes until tester comes out clean.
- Remove, then place on cooling rack in pan for 10 minutes.
- Using a flat flipper loosen the edges all around the sides of the pan and invert.
- Let cool for another hour.
Notes
- Small loaves: alternatively you can use two small loaves instead of one regular-sized loaf, just reduce the bake time to 45-50 minutes.
- Can I freeze this: Yes! This is a great bread to make ahead of time and freeze. To thaw simply place in the refrigerator until thaw (24-48 hours).
- Plant-Butter: If you don’t have a dairy allergy or aren’t avoiding dairy, this recipe works just as well with regular butter.
- Xantham Gum: Gluten-free recipes can be a little crumbly, so adding a little extra xantham gum (yes, even if your 1-to-1 gluten-free flour already has some in it) will help this recipe bind. You CAN omit it if you want to, but the results may not be as good as if you were to include it.
- Dairy-Free Plain Yogurt: I love baking with this kind!
Susan Dubose says
Fantastic, really moist, delicious coffee cake!