Gluten-Free Cinnamon Crumb coffee cake
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
15 pieces
-
Calories
289 kcal
-
Cuisine
American, gluten-free
Gluten-Free Cinnamon Crumb coffee cake
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This gluten free coffee cake recipe is the easiest coffee cake, ever! The crumb topping is made from the batter, use any combination of flours, replace egg and liquids with your choice, you seriously cannot mess up this great recipe! Make egg free, dairy-free and gluten-free and even sugar free.
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Ingredients
- 1 ½ cups gluten free all-purpose flour or cup for cup
- ½ cup oat flour
- ½ cup almond flour
- May replace above flours with regular all purpose flour 2 ½ cups if desired.
- 1/2 cup sugar I like all-natural cane sugar, or Monk Fruit
- ¾ cup brown sugar packed, or use sugar free replacements
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- ¾ cup vegetable oil I like Grapeseed or Avocado oil
- Reserve 1 cup of batter for crumb topping
- 1 cup buttermilk*
- 1 teaspoon baking soda
- 1 egg or substitute with one banana
Crumb Topping
- 1 cup Reserved Batter
- 2 teaspoon cinnamon
- ½ cup pecans or walnuts, chopped (optional)
Icing
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoons water or use milk, maple syrup
Instructions
- Mix flours, sugars, spices and salt, mix until combined. Add oil and mix until resembles crumbs. Reserve 3/4 - 1 cup of crumb mixture, set aside.
- Add buttermilk, baking soda and egg to remaining dough, mix thoroughly. Spread or pour into greased 9x13 pan. Depending on how much crumb topping you take will make the batter thicker or thinner.
- Take reserved crumb mixture and using a fork, mix in cinnamon and optional nuts, crumble on top of the dough.
- Bake at 350° for 20-30 minutes, until center doesn't jiggle. While baking, prepare icing. Mix powdered sugar, vanilla and water until smooth and pourable (add more water if needed). Drizzle over hot cake once finished baking.
- Cool a bit serve warm or cooled, delicious either way.
Equipments used:
Notes
- *NO BUTTERMILK? Simply add 1 tablespoon of regular white vinegar or lemon juice to a cup of milk, stir and allow to sit for 5-7 minutes and voila you'll have buttermilk!
- Try different flours — just replace with total flour amount.
- Replace the egg with 1 small-medium mashed banana, for egg free
- Replace buttermilk with your favorite plant based milk or even try orange juice!
- Try replacing half the liquid with sour cream or even plain Greek yogurt.
- Replace the sugars with coconut sugar, or use sugar-free replacements, like this Monk Fruit sugar.
- Use softened butter in place of the oil, make sure it's room temperature, or use melted butter
Nutrition Information
Show Details
Serving
1piece
Calories
289kcal
(14%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
13mg
(4%)
Sodium
253mg
(11%)
Potassium
58mg
(2%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
44IU
(1%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15pieces
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 289kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 253mg | 11% |
| Potassium | 58mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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