Gluten-Free Cinnamon Crumb coffee cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
15 pieces
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Calories
289 kcal
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Cuisine
American, gluten-free
Gluten-Free Cinnamon Crumb coffee cake
Description
The recipe blends gluten-free flours with sugar, cinnamon, nutmeg, and salt, combined with vegetable oil and buttermilk and leavened with baking soda and an egg (or banana). The crumb topping is made from reserved batter mixed with cinnamon and optional pecans for crunch. Baking at 350°F develops a golden crust with a soft interior. After baking, an icing made of powdered sugar, vanilla, and water is drizzled over the warm cake to add sweetness and moisture.
This coffee cake pairs well with coffee or tea and can be served warm or at room temperature. It offers a balance of soft crumb and crunchy cinnamon topping, accentuated by warm spices.
Notes suggest several substitutions, such as making buttermilk by adding vinegar to milk, swapping flours or sugars, replacing the egg with banana, and using alternative liquids or sugar alternatives. Using softened butter instead of oil is also an option. These options allow customization to dietary preferences or ingredient availability.
Ingredients
- 1 ½ cups all-purpose flour or cup for cup, gluten free
- ½ cup oat flour
- ½ cup almond flour
- all-purpose flour 2 ½ cups if desired, may replace above flours
- 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 salt 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.
Notes
- Make buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup milk; let sit 5-7 minutes before use.
- Substitute flours by adjusting total quantity; mix all-purpose, oat, and almond flour as preferred.
- Use 1 small-medium mashed banana instead of egg for an egg-free version.
- Replace buttermilk with plant-based milk or orange juice for varied flavors.
- Swap sugars with coconut sugar or sugar-free alternatives like Monk Fruit.
- Butter can replace oil if softened or melted before mixing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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