Gluten free cinnamon coffee cake started as my Grandma's recipe. The kind that made Saturday mornings feel like something special the second you smelled it baking. When I couldn't eat wheat anymore, there was no way I was letting that go. I reworked her recipe until it tasted exactly like the version my mom made growing up, and folks, I genuinely cannot tell the difference.
This recipe comes straight from my Grandma's entry in our old church cookbook, which tells you everything you need to know about how good it is. I updated it to be completely gluten free, added sour cream for moisture, and kept everything else as close to the original as possible. My family inhales this cake, and not a single one of them eats gluten free. (It does not happen with frozen gluten-free pizza. I'm just saying.)
If you love a good gluten free baked good for weekend mornings, my Gluten Free Cranberry Orange Muffins are the same idea - real food, no compromise on flavor.
Jump to:
Why You'll Love This Recipe
- Double cinnamon streusel - one layer inside, one on top, so every single bite has crunch
- Sour cream batter that bakes up tender and rich without feeling heavy
- Simple vanilla glaze that looks fancy but takes two minutes
- Bakes in a 9x13-inch pan with no fussy equipment or extra steps
- Gluten free and easily modified to be dairy free
What You'll Need
A few ingredient notes worth knowing before you start:
- Gluten free flour: Bob's Red Mill 1-to-1 in the blue bag is what this recipe was tested with. It already has xanthan gum built in, which is what helps the cake hold together and not crumble. It gets used in both the streusel and the cake batter.
- Butter: Room temperature butter for the cake batter is non-negotiable. Cold butter will not cream properly with the sugar and the texture will suffer. Set it out at least 30 minutes before you start. Melted butter goes into the streusel. I'm just as strict about this in my Gluten Free Pumpkin Bars - soft butter makes the difference between a good bake and a great one.
- Full-fat sour cream: This is what makes this a proper gluten free sour cream coffee cake. It keeps the crumb tender and moist in a way that regular milk alone cannot do. Do not swap it for a lower-fat version.
- Ground cinnamon: Use a good quality cinnamon. It carries the flavor of the entire cake and the streusel. This is not the place for the dusty jar in the back of the pantry.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Preheat the oven to 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray or softened butter and a light dusting of gluten free flour. Set aside.
Step 2: Make the streusel. Combine the brown sugar, gluten free flour, and cinnamon in a bowl. Pour in the melted butter and stir until it clumps together. Set aside.
Step 3: In a large bowl, whisk together the dry ingredients: gluten free flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until smooth and creamy, about 3 minutes.
Step 5: Add the eggs and vanilla to the butter and sugar mixture. Beat until combined.
Step 6: Stir in the sour cream and milk.
Step 7: Add half the dry ingredients to the wet ingredients. Stir and scrape the bowl, then add the remaining dry ingredients. The batter will be thick. That is exactly what you want.
Step 8: Spread half the batter into the prepared pan using an offset spatula or butter knife.
Step 9: Sprinkle half the streusel evenly over the batter layer. If the streusel has hardened while you were working, pop it in the microwave for 15-30 seconds to soften it back up.
Step 10: Spoon the remaining batter over the streusel in small dollops, then spread carefully with an offset spatula. Go slowly here so the streusel layer underneath stays put.
Step 11: Sprinkle the remaining streusel across the top of the cake. Using your hands gives you the most even coverage and is honestly the easiest way to do this step.
Step 12: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving to the next step. Do not rush this part.
Step 13: Make the glaze. Whisk together the powdered sugar, vanilla, and 1 tablespoon of milk. Add a second tablespoon if you want a thinner drizzle. Pour it over the cooled cake and serve.
Lower Sugar Options
Want to cut back on sweetness? A few options that work:
Make half the glaze. Cut every glaze ingredient in half. You still get that finished bakery look with a lighter drizzle.
Glaze individual slices. Skip glazing the whole pan. Set out the glaze in a small bowl and let everyone drizzle their own slice. Great for a crowd where preferences vary.
One thing to be careful about: do not reduce the sugar in the cake batter itself. The sugar in this recipe does more than sweeten. It helps with moisture and structure. Cutting it back can leave you with a dry cake that crumbles. The glaze is where you have flexibility. The batter is where you follow the recipe.
Ingredient Swaps
- Flour: This recipe was tested with Bob's Red Mill 1-to-1 Gluten Free Baking Flour in the blue bag. If you use a different blend, make sure it contains xanthan gum. Different blends behave differently and results may vary.
- Sour Cream: A dairy free sour cream works as a swap. Full-fat coconut yogurt is another option if dairy free sour cream is hard to find in your area.
- Milk: Any nondairy milk works here. Unsweetened almond milk and oat milk both perform well in baking.
- Butter: A dairy free butter substitute works in both the cake batter and the streusel.
Special Diet Variations
Dairy Free: Use dairy free butter in both the streusel and the batter, dairy free sour cream or full-fat coconut yogurt, and your favorite nondairy milk in the batter and glaze. The texture should stay very close to the original.
Low FODMAP: Use lactose-free sour cream and lactose-free milk. Dairy free butter if lactose is a trigger for you. The glaze ingredients, powdered sugar, vanilla, and a small splash of milk, are all low FODMAP-friendly in the amounts used here. As always, follow your gut and modify as needed.
Looking for more options? There are plenty of gluten free baking recipes worth bookmarking on this site.
I haven't tested these variations in my kitchen. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Storing
Store: Cover the pan and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days. The streusel will soften slightly in the fridge, but the flavor holds up great.
Freeze: Slice the cooled, unglazed cake and freeze in a freezer-friendly container for up to 3 months. Thaw at room temperature and add the glaze fresh before serving. Future you will be grateful.
Reheat: Warm a slice in the microwave for 20-30 seconds. It tastes like it just came out of the oven. I love it when the streusel is warm; it reminds me of a cinnamon roll.
Individual Pieces: One of my favorite tricks is to freeze individual slices just for me. Then when everyone else is eating gluten filled donuts, I pull out a slice of gluten free cinnamon coffee cake. A treat for me too.
FAQs
This recipe was tested in a 9x13-inch pan. Two 9-inch round pans would also work, but the bake time will be shorter. Start checking around 30-35 minutes.
Two likely reasons. One, the batter was spread too aggressively over the streusel layer. Spoon it on in small dollops first, then spread gently. Two, the gluten free flour blend you used may behave differently and produce a thinner batter. Stick with a blend that contains xanthan gum for the best result.
Yes. Chopped pecans or walnuts stirred into the streusel are a great addition. About ½ cup mixed in with the other streusel ingredients does the job.
Yes. Bake the cake the night before, cover it, and glaze it the next morning before serving. This is actually one of my favorite make-ahead brunch moves. All the work is done before anyone wakes up.
Insert a toothpick into the center of the cake. If it comes out clean or with just a couple dry crumbs, it is done. Wet batter means it needs more time. Check every 5 minutes after the 40-minute mark.
Yes, with the same measurements. The cake will not be gluten free, but the recipe works with all-purpose flour too.
Creaming cold butter with sugar does not work the same way. You need the butter soft enough to incorporate air during mixing. That air is part of what gives the cake its texture. Cold butter and you end up with a denser, heavier crumb.
What To Serve With Gluten Free Cinnamon Coffee Cake
Coffee cake is a full event at our house. Serve it alongside a big pot of coffee and let people help themselves.
For a complete brunch spread, my Sheet Pan Breakfast Burritos add something savory to balance the sweet. One pan, eighteen burritos, done in under an hour. My kind of math.
If you want something easy and make-ahead, my Cookies and Cream Overnight Oats are always a crowd pleaser that require zero morning effort. Make them the night before and you are done.
And if you are pulling out all the stops for a full brunch spread, my Gluten Free French Toast Casserole bakes while the coffee brews and makes the whole house smell incredible.
Love This Recipe?
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Recipe
Gluten Free Cinnamon Coffee Cake
Equipment
- Baking Pan 9x13-inch
Ingredients
Cinnamon Streusel:
- 1 cup (216 grams) packed brown sugar
- ¼ cup (37 grams) Bob's Red Mill Gluten Free 1-to-1 Baking Flour (Note 1)
- 4 teaspoons (12 grams) ground cinnamon
- 6 tablespoons (85 grams) butter, melted
Cake:
- 3 cups (444 grams) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 teaspoons (7 grams) baking powder
- ¼ teaspoon (2 grams) baking soda
- ¼ teaspoon (2 grams) salt
- ½ cup (113 grams) butter, softened to room temperature
- ¾ cup (147 grams) granulated sugar
- ¼ cup (63 grams) packed brown sugar
- 3 large eggs
- 1 tablespoon (14 ml) pure vanilla extract
- 1 cup (234 grams) full-fat sour cream (Note 2)
- ½ cup (128 ml) milk, dairy or nondairy
Vanilla Glaze:
- 1 cup (155 grams) powdered sugar
- ½ teaspoon (3 ml) pure vanilla extract
- 1-2 tablespoons (15-30 ml) milk, dairy or nondairy
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray or softened butter and a light dusting of gluten free flour. Set aside.
- Make the streusel. Combine the brown sugar, gluten free flour, and cinnamon in a bowl. Pour in the melted butter and stir until it clumps together. Set aside.
- In a large bowl, whisk together the dry ingredients: gluten free flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until smooth and creamy, about 3 minutes.
- Add the eggs and vanilla to the butter and sugar mixture. Beat until combined. Stir in the sour cream and milk.
- Add half the dry ingredients to the wet ingredients. Stir and scrape the bowl, then add the remaining dry ingredients. The batter will be thick. That is exactly what you want.
- Spread half the batter into the prepared pan using an offset spatula or butter knife.
- Sprinkle half the streusel evenly over the batter layer. If the streusel has hardened while you were working, pop it in the microwave for 15-30 seconds to soften it back up.
- Spoon the remaining batter over the streusel in small dollops, then spread carefully with an offset spatula. Go slowly here so the streusel layer underneath stays put.
- Sprinkle the remaining streusel across the top of the cake. Using your hands gives you the most even coverage and is honestly the easiest way to do this step.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving to the next step. Do not rush this part.
- Make the glaze. Whisk together the powdered sugar, vanilla, and 1 tablespoon of milk. Add a second tablespoon if you want a thinner drizzle. Pour it over the cooled cake and serve.
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