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Gluten Free Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American


Gluten-Free Coffee Cake – an absolutely delicious, gluten-free version of your classic coffee cake recipe!


  • 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


  • 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


  1. Preheat oven to 350.
  2. 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.
  3. Beat butter and sugar together with mixer. (use a hand mixer or stand mixer)
  4. Add vanilla extract and 1 egg at a time and beat, about 2 minutes.
  5. Mix flour, soda, baking powder, xanthum gum, salt together in a bowl.
  6. 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).
  7. Mix streusel mixture together.
  8. 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).
  9. Place in 350 degree oven, middle rack, and bake for 45-50 minutes until tester comes out clean.
  10. Remove, then place on cooling rack in pan for 10 minutes.
  11. Using a flat flipper loosen the edges all around the sides of the pan and invert.
  12. Let cool for another hour.


  • 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!