I’ll never forget the first time I made this cinnamon streusel coffee cake. It was a chilly Saturday morning, and my kitchen smelled like a dream—warm cinnamon, buttery brown sugar, and toasted nuts.
My neighbor stopped by just as I pulled it out of the oven, and before I knew it, we were sitting at the kitchen table, mugs of coffee in hand, savoring every crumbly bite.
That’s the thing about coffee cake—it’s not just breakfast. It’s an invitation to slow down, share a moment, and savor something homemade.
This gluten-free version? Just as rich, just as crumbly, just as comforting—without the wheat. I use simple, fresh ingredients that you can find at any grocery store.
No weird gluten-free flours that make the cake taste like cardboard. Just a tender, buttery cake with that classic cinnamon-sugar topping that makes every bite a little piece of heaven.
Tips for the Best Coffee Cake
- Use Greek yogurt for moisture and a slight tang that balances the sweetness.
- Oat flour in the streusel gives a lovely texture—if you don’t have it, almond flour works too!
- Don’t overmix the batter—gluten-free cakes can get dense if overworked.
- Let it cool slightly before slicing, but serve warm for the best flavor.
Variations & Substitutions
- Dairy-Free? Swap butter for coconut oil and use dairy-free yogurt.
- Nut-Free? Skip the nuts in the streusel or use sunflower seeds.
- Extra Spice? Add a pinch of nutmeg or cardamom to the batter.
Serving Suggestions
- Serve warm with a drizzle of maple glaze (just mix powdered sugar and maple syrup).
- Pair with a hot cup of coffee or chai tea.
- Top with fresh berries for a fancy touch.
Gluten-Free Cinnamon Streusel Coffee Cake
- Total Time: 0 hours
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
A soft, buttery coffee cake with a cinnamon-sugar streusel topping. Perfect with coffee or tea.
Ingredients
For the Streusel Topping:
- ½ cup brown sugar, packed
- ½ cup gluten-free oat flour (or almond flour for a nuttier flavor)
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, melted
- ¼ cup chopped pecans or walnuts (optional)
For the Cake:
- 1 ½ cups gluten-free all-purpose flour (Bob’s Red Mill or King Arthur work great)
- ½ teaspoon xanthan gum (omit if using a blend that includes it)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plain Greek yogurt (or sour cream for extra richness)
- ¼ cup milk (any kind—dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
In a small bowl, mix brown sugar, gluten-free oat flour, cinnamon, melted butter, and chopped nuts (if using). Stir until crumbly. Set aside.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the Greek yogurt (or sour cream). Gradually add the dry ingredients, alternating with the milk, until the batter is smooth.
Pour half of the batter into the prepared pan and spread it evenly. Sprinkle half of the streusel over the batter. Pour the remaining batter on top and spread gently. Finish with the remaining streusel.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes before slicing.
Notes
Can be made dairy-free with simple swaps. Keeps well for 2–3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~290
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
