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April 9, 2019

by Alyssa

Cinnamon Swirl Gluten-Free Coffee Cake

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This Cinnamon Swirl Gluten-Free Coffee Cake is perfect for breakfast or brunch! It's made with wholesome ingredients, is easy to put together and tastes amazing!

The Ultimate Gluten Free Coffee Cake

Sometimes you need something a little bit fancy for breakfast, don't you think? I'm usually a smoothie bowl girl, which takes me about 5 minutes and when I'm feeling extra, it might be pancakes.

But what about those times when you want something nice to serve to a crowd and you don't want to be stuck at the stove flipping pancake after pancake? This gluten-free coffee cake is your answer!

And to make it even better, we're adding a cinnamon swirl and a healthy streusel topping. This recipe is perfect for a holiday brunch, Mother's Day or just to have on a chill weekend afternoon when you're cravings something sweet!

How to make Cinnamon Swirl Coffee Cake

Healthy Coffee Cake Ingredients

I've made a few coffee cakes on the blog before, so I stuck with a similar base, but changed a few things up.

I wanted to cut back on the oil, so I swapped in some mashed banana, which adds moisture as well as some extra sweetness. If you're allergic to bananas, unsweetened applesauce will totally work!

The next change I made was the flours. I've previously used a grain-based flour, but this time I wanted to try chickpea flour. What I love about chickpea flour is that it adds protein, but it also helps with structure and rise in baked goods.

And finally, our swirl. Some recipes call for butter in the filling, but I decided to keep it simple and just use a blend of cinnamon and sugar. Swirled around in the middle and it's just heavenly!

Gluten Free Streusel Topping

Gluten-Free Streusel Topping

The next part of the coffee cake is the topping. While not all coffee cake recipes call for a streusel/crumble topping, the ones I love always do. I'm a big fan of the crumble!

I've also made quite a few toppings like this on the blog before and it's a combo that works really well. To make our gluten-free streusel topping we're using:

Almond flour
Quinoa flour
Coconut sugar
Melted coconut oil

Blended all together and it yields a sweet – but not overly so – streusel that gets nice and crunchy as it bakes.

Cinnamon Swirl Coffee Cake

Fluffy & Light Gluten-Free Coffee Cake

When you look at the ingredient list, it might seem long (which it is), but that's the nature of the game when it comes to gluten-free baking. Unfortunately, unlike traditional baking, we can't just use one flour to get that perfect texture.

We have to blend them together to help give us moisture, while also not making it crumbly and helping the baked good rise. It can be a tricky feat!

This is my own tried and true combo that I use over and over again in my baking. You'll see it in everything from muffins to pancakes and it works every time. The almond flour helps make the cake moist, while the quinoa flour adds extra protein and structure. The tapioca helps to bind and lift, and the coconut is there to add some additional cakiness.

The only one I've tried swapping in and out is the chickpea; that can be swapped for any other gluten-free flour.

Healthy Gluten Free Coffee Cake

But here's my promise to you…once you get these flours into your pantry, your world of gluten-free baking will be huge!

You can try nearly every baked good on this site, have light and fluffy gluten-free pancakes, tender muffins and so much more. Trust me, the investment is 100% worth it!

For your convenience, I've linked some of my favorite baked goods for you below (plus a few other morning faves!).


Cinnamon Swirl Coffee Cake

More Gluten-Free Recipes to try:

Cinnamon Swirl Gluten-Free Coffee Cake

This Cinnamon Swirl Gluten-Free Coffee Cake is perfect for breakfast or brunch! It's made with wholesome ingredients, is easy to put together and tastes amazing!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 squares
Calories 217kcal
Print Pin
Healthy Gluten-Free Coffee Cake
5 from 2 votes


for the cake:

for the filling:

for the crumb topping:


  • Preheat the oven to 350 degrees F. Line a square 9x9 baking pan with parchment paper and set aside.
  • In a medium bowl, whisk together your dry ingredients.
  • In a separate bowl, combine your eggs, milk, banana, and oil. Beat these into the dry ingredients until a very thick batter begins to form.
  • Transfer half of the mixture into your baking pan. Whisk together the filling ingredients then sprinkle on top of the batter. Top with the rest of the batter and swirl together with a butter knife or toothpick.
  • Prepare the crumb topping by combining all the ingredients into a small bowl and beat until you have a sandy texture. Sprinkle the mixture evenly over the top of the cake.
  • Bake in the center of your warmed oven for 35 - 38 minutes. Test with a cake tester by placing it in the center of the cake. If there is nothing on the stick when you remove it, the cake is ready!



Serving: 1square | Calories: 217kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 83mg | Potassium: 131mg | Fiber: 2g | Sugar: 11g | Vitamin A: 65IU | Vitamin C: 1.2mg | Calcium: 60mg | Iron: 1.1mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Hii i made these and they were sooooo delicious, instead of oil i used more mashed banana and i also used flax eggs and it still came out delish!!!

  2. Hello Alyssa, thank you for the recipe. I’d like to ask if there’s anything to replace coconut flour? Thank you.

  3. Hello Alyssa,
    I just discovered your YouTube channel and I am so happy as I will follow you for sure. You have so many great recipes and tips! I am in Canada and I shared your Channel with my friends who speak English.

    I want to try the gluten free coffee cake as it looks delicious! I bought everything I needed to cook it tomorrow morning but realized I do not have Tapioca starch. I do have Tapioca flour, Potato starch and Arrow Root starch. Can I replace it by one of these ingredients ?

    Thank you so much! I can’t wait to try this recipe!


  4. Coffee cake is my favorite! I think I would just make the crumble topping and dig into that alone. It sounds absolutely FABULOUS–would it be okay if I substituted the quinoa flour for more almond flour in the coffee crumble topping?

  5. Hi! Where is coffee in this coffee cake? Or is it a coffee cake just because it’s perfect next to a cup of coffee?

  6. Can another flour be substituted for the almond flour? I can’t use chickpea flour. I’m not allowed any beans or rice products. I love cinnamon rolls, but haven’t found a recipe I can use. This one is a go if I can substitute the almond flour.

  7. Hi Alyssa!! First I’d like to tell you that I love your blog, IG account and YT channel! So inspiring!! I´m celiac and lactose intolerant and most of the time the recipes that suit me are the paleo and vegan ones. Searching the internet I found your blog and been following you for some time now. I want to try all of your recipes! 🙂 For this one, do you know what I can use in the place of the oats? My doctor says the oat protein is very similar to gluten, so I stopped eating them when I was diagnosed with the celiac disease. I’ve used quinoa flakes once in a muffin recipe that called for oats and it worked. Do you think it’s a good option?


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