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5.0 from 27 votes

Gluten-Free Cinnamon Crumb coffee cake

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 15 pieces
Calories: 289 kcal
Cuisine: American , gluten-free

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Take reserved crumb mixture and using a fork, mix in cinnamon and optional nuts, crumble on top of the dough.
  4. 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.
  5. Cool a bit serve warm or cooled, delicious either way.

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

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

% 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.