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slices of Gluten Free Coffee Cake arranged in a circle

Gluten Free Coffee Cake

This Gluten Free Coffee Cake is a deliciously cinnamon-swirly-sweet breakfast treat! You can't even tell that we made it without gluten!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 Slices
Calories 330kcal
Author Taylor Kiser


For the topping:

  • 3/4 Cup 1:1 Gluten free all purpose flour (make sure it has xanthan gum in it. 120g) *
  • 1/2 Cup Brown sugar, packed
  • 3/4 tsp Cinnamon
  • Pinch of salt
  • 6 Tbsp Cold Unsalted butter, cut into cubes

For the cake:

  • 1 3/4 Cup 1:1 Gluten free all purpose flour (280g)
  • 2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 tsp Salt
  • 2/3 Cup Granulated sugar
  • 2/3 Cup Sour cream
  • 1/2 Cup Milk of choice (I used unsweetened almond milk)
  • 1/3 Cup Unsalted butter, melted
  • 2 Large eggs, at room temperature

For the filling

  • 1/2 Cup Brown sugar, packed
  • 1/2 tbsp Cinnamon


  • Pre heat your oven to 350 degrees and line the bottom of an 8 or 9 inch cake pan with parchment paper, spraying the sides with cooking spray.

Making the topping:

  • In a medium bowl, mix the flour, brown sugar, cinnamon and salt. Use your fingers to cut in the butter until well mixed and large crumbles form. Refrigerate until ready to use.

Make the cake:

  • In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  • In a separate large bowl, whisk together the remaining cake ingredients.
  • Whisk the dry ingredients into the wet ingredients until smooth and mixed.

Make the filling:

  • Mix the filling ingredients in a small bowl.


  • Pour half the cake batter in the prepared pan. Sprinkle the filling evenly over top. Then, gently scoop the rest of the batter on top and smooth out evenly.
  • Crumble the topping on top and push in gently so it adheres to the batter.
  • Bake until a toothpick inserted in the center comes out clean, about 1 hr - 1 hr 10 minutes.
  • Let cool in the pan COMPLETELY



*Please weigh your flour to ensure best results. I used Bob's Red Mill 1:1 gluten free flour blend


Calories: 330kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 207mg | Potassium: 125mg | Fiber: 3g | Sugar: 30g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg