This Gluten-Free Coffee Cake is perfect for breakfast or brunch! With an irresistible cinnamon swirl and wholesome ingredients, it’s easy to put together and tastes amazing!
When you want to serve a crowd for brunch, but you don’t want to be stuck at the stove flipping pancake after pancake, there’s one answer: this gluten-free coffee cake!
It’s easy, it’s made with real food ingredients, and the flavor and texture are exactly what you want from a traditional coffee cake recipe.
And to make it even better, we're adding a cinnamon swirl and a crumbly 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 craving something sweet!
Why You’ll Love This Gluten-Free Coffee Cake
- Less oil. Coffee cake is often loaded with oil or butter, but I swapped in some mashed banana, which keeps things moist and also adds some extra sweetness.
- Grain-free. I've previously used a grain-based flour in my Gluten-Free Pumpkin Coffee Cake, but this time I went with chickpea flour. What I love about chickpea flour is that it adds protein, but it also helps with structure and rise in baked goods.
- The perfect blend of flours. 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.
- Healthy enough for breakfast. Not only is this coffee cake gluten-free, it's also refined sugar-free, making it a balanced option to start your day off right.
What You’ll Need
Here are all of the ingredients you’ll need when making this gluten-free coffee cake. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.
Cake:
- Quinoa flour – The quinoa flour adds extra protein and structure.
- Chickpea flour – Or use more quinoa flour.
- Almond flour – Almond flour helps make the cake moist. Be sure to use almond flour, not almond meal.
- Coconut flour – Coconut flour is there to add some additional cakiness.
- Tapioca starch – Tapioca helps bind and lift.
- Coconut sugar
- Baking powder
- Ground cinnamon
- Ground nutmeg – If you can use freshly ground nutmeg, it’s the best! Failing that, jarred ground nutmeg is just fine.
- Salt
- Eggs
- Plant-based milk – Any kind you like or have on hand, as long as it’s unflavored and unsweetened.
- Mashed banana or applesauce
- Oil of choice – I like to use coconut or olive oil.
Filling:
- Coconut sugar
- Ground cinnamon – Saigon cinnamon has a rich, deeply spiced flavor that’s fantastic in this gluten-free coffee cake. But any cinnamon you have on hand will work!
Crumb Topping:
- Almond flour
- Quinoa flour
- Coconut sugar
- Rolled oats – Also known as old-fashioned oats.
- Melted coconut oil
How to Make Gluten-Free Coffee Cake
- Prepare. Preheat your oven to 350ºF, then line a 9×9 baking pan with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together all of the dry ingredients.
- Mix the wet ingredients. In a separate bowl, combine the eggs, milk, banana, and oil.
- Combine the wet and dry ingredients. Beat the wet ingredients into the dry ingredients until a thick batter forms.
- Swirl. Transfer half of the cake batter to the baking pan. Whisk together the filling ingredients and sprinkle it on top of the batter. Top with the rest of the batter and swirl with a butter knife or toothpick.
- Make the crumbs. Beat together the crumb ingredients in a small bowl until they reach a sandy texture.
- Add the topping. Sprinkle the topping mixture evenly over the top of the cake.
- Bake. Place the pan in the center of the oven and bake for 35 to 38 minutes, or until a cake tester inserted into the middle comes out clean.
Tips for Success
- Don’t Over-Swirl. If you swirl too much, you’ll disperse the swirl ingredients into the batter completely and you won’t have the pretty ribbons of cinnamon in your gluten-free coffee cake.
- Use parchment paper to line the pan. This will help you easily remove the cake from the pan once it’s finished baking.
- Let it cool completely before cutting. It can be hard to wait, but letting the coffee cake cool allows for perfect, clean slices.
Variations
- Add pecans. Chopped pecans add some crunch and nutty flavor to the crumb topping on this gluten-free coffee cake.
- Use pumpkin puree. Instead of mashed banana or applesauce, try using pumpkin puree for a fall twist on this classic recipe.
- Try different spices. Swap out the cinnamon and nutmeg for your favorite warm, cozy spices like ginger, cardamom, or pumpkin pie spice.
Serving Suggestions
When I’m making this gluten-free coffee cake for a brunch get-together, I like to pair it with something light and something savory for a well-rounded meal. For light options, try Healthy Apple Pie Breakfast Parfaits or fresh fruit. Breakfast Potatoes, Quick Pesto Eggs, and Tofu Scramble are great for a savory contrast to the coffee cake.
How to Store
Store any leftover gluten-free coffee cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Can I Freeze This Recipe?
To freeze gluten-free coffee cake, wrap individual slices in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months. Thaw slices overnight in the fridge before eating.
More Gluten-Free Recipes To Try
- Chai Spiced Oat & Quinoa Flour Recipes
- Healthy Zucchini Chocolate Chip Pancakes
- Gluten-Free Pumpkin Coffee Cake
- Healthy Blueberry Muffins with Blueberry Icing
- Oil-Free Banana Bread Granola
- Healthy Hot Chocolate Quinoa Breakfast Bowls
Gluten-Free Coffee Cake
Ingredients
for the cake:
- 1/2 cup quinoa flour
- 1/2 cup chickpea flour (or more quinoa flour)
- 3/4 cup + 2 tablespoons almond flour
- 2 tablespoons coconut flour
- 1/2 cup tapioca starch
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 organic eggs beaten
- 1/2 cup plant-based milk
- 1/2 cup mashed banana or applesauce
- 2 tablespoons oil of choice (I like coconut or olive)
for the filling:
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
for the crumb topping:
- 1/2 cup almond flour
- 1/4 cup quinoa flour
- 1/4 cup coconut sugar
- 1/4 cup rolled oats
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 350 degrees F. Line a square 9×9 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!
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