Nothing soothes the soul quite like the fragrant blend of cinnamon and warm cake drifting through the kitchen. For me, it brings back memories of weekend mornings spent with my family, where a slice of coffee cake and a strong cup of coffee were non-negotiable traditions. When I first went gluten-free eight years ago, I thought I’d have to say goodbye to those moments. But after countless trials, failures, and finally success, I created a gluten free cinnamon coffee cake that not only matched but surpassed my childhood favorites.
This recipe is more than just dessert—it’s proof that eating gluten-free doesn’t mean giving up flavor or texture. Whether you’re new to gluten-free living or baking for someone who is, this cake delivers rich cinnamon layers, a buttery crumb topping, and a moist interior that stays fresh for days. It’s easy enough for beginners yet impressive enough to serve at brunch or holiday gatherings.
If you’ve ever wondered how to make a classic coffee cake without gluten, this guide walks you through every step. We’ll explore ingredient choices, answer common baking questions, and share tips to help you succeed in your kitchen. And if you love this cake, check out our gluten-free banana bread or easy gluten-free muffins, both perfect for breakfast or on-the-go snacks.
Complete your sweet collection with our Gluten-Free Potato Buns and Gluten Free Red Velvet Brownies.
Table of Contents
The Perfect Blend: Understanding Coffee Cake and Cinnamon Crumb Cake
“Coffee cake” immediately brings to mind that beloved cinnamon-swirled classic—the ideal companion to a steaming mug of coffee. But what exactly makes a coffee cake different from other baked goods? And how does it compare to a cinnamon crumb cake? Understanding these distinctions helps you appreciate the unique qualities of this gluten free cinnamon coffee cake, especially when adapting traditional recipes to fit dietary needs.
Coffee cake typically refers to a moist, tender cake that complements coffee or tea rather than containing actual coffee as an ingredient. It often features a streusel topping—a buttery mixture of flour, sugar, and sometimes oats—that adds texture and depth. In contrast, cinnamon crumb cake focuses more heavily on bold spice flavor and a dense, crumbly texture. While both desserts share similarities in preparation, the difference lies in the balance between batter and topping. This gluten free cinnamon coffee cake strikes that ideal balance—light and airy beneath a generous layer of cinnamon-infused crumbs.
One common question I get is whether store-bought versions like Starbucks’ cinnamon coffee cake can be replicated at home without gluten. The short answer? Absolutely! The original Starbucks recipe contains wheat flour, refined sugars, and preservatives, but our version uses clean ingredients while keeping that signature rich flavor. We skip unnecessary additives and focus on wholesome substitutions like dairy-free butter and gluten-free all-purpose flour with xanthan gum, ensuring every bite stays soft and satisfying.
If you’re curious about turning any cake recipe into a gluten-free one, start by swapping out regular flour for a high-quality gluten-free blend. Look for brands that include xanthan gum, which acts as a binder to mimic the elasticity gluten provides. You’ll also want to adjust your liquid content slightly—gluten-free flours tend to absorb more moisture, so adding a bit more milk or yogurt helps maintain a tender crumb. For best results, always use the spoon-and-level method when measuring flour; scooping directly from the bag can lead to overly dense cakes.
For those who love experimenting in the kitchen, try incorporating seasonal variations like chopped apples, pumpkin puree, or even citrus zest into your batter. These additions enhance flavor complexity while keeping your dessert fresh and exciting throughout the year.
Now that we’ve covered the basics of gluten-free coffee cake differences and adaptations, let’s move on to the real magic: baking this delicious gluten free cinnamon coffee cake from scratch. In the next section, we’ll walk through the full ingredient list and step-by-step instructions to ensure perfect results every time.
Discover another quick gluten-free dessert alternative with our Gluten-Free Sopapilla Cheesecake
Baking the Perfect Gluten Free Cinnamon Coffee Cake
Now that we’ve covered the essentials of gluten-free baking and the differences between coffee cake and crumb cake, it’s time to dive into the heart of this recipe. This gluten free cinnamon coffee cake delivers a rich, moist crumb with layers of cinnamon-spiced filling and a buttery streusel topping—all without a trace of gluten. Whether you’re new to gluten-free baking or looking for a reliable, foolproof recipe, this version delivers bakery-quality results from your own kitchen.
Ingredients
Before we dive in, let’s collect all the ingredients for this irresistible cake:
For the Cake:
- 2½ tbsp white vinegar
- 2½ cups milk (dairy-free option: unsweetened almond, cashew, or coconut milk)
- 3¾ cups all-purpose gluten-free flour with xanthan gum (I recommend Pillsbury or Bob’s Red Mill)
- 3 tsp baking powder
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ tsp salt
- 1 tbsp pure vanilla extract
- 1 cup butter, melted (dairy-free option: Smart Balance butter)
- 3 large eggs, room temperature
For the Filling:
- 1 tbsp ground cinnamon
- 1 cup light brown sugar, packed
For the Topping:
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- ½ cup butter, melted (dairy-free option: Smart Balance butter)
- 1⅓ cups all-purpose gluten-free flour with xanthan gum
Step-by-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Thoroughly coat a 9″ x 13″ glass or metal baking pan with gluten-free cooking spray or melted butter to prevent sticking. Pay special attention to covering every inch of the bottom and sides to ensure effortless cake removal.
Make sure to coat the bottom and sides well to prevent sticking.
2. Make the Homemade Buttermilk
In a large glass measuring cup or small bowl, add the white vinegar, then pour in the milk. Stir to combine and set aside for a few minutes. This simple trick creates a buttermilk substitute that adds moisture and a slight tang to your cake.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, granulated sugar, and brown sugar until well combined.
4. Add Wet Ingredients
Pour in the melted butter and vanilla extract. Use a hand mixer on low speed to blend everything together. Add the eggs one at a time, mixing well after each addition. Once the batter is smooth, slowly pour in the milk mixture (now slightly thickened) and mix until fully incorporated.
5. Prepare the Filling
In a small bowl, whisk together the brown sugar and cinnamon until evenly combined. This will be the spiced layer sandwiched between the two layers of cake batter.
6. Assemble the Cake
Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle the cinnamon sugar filling over the top. Pour the remaining batter over the filling, gently spreading it to cover the layer completely.
7. Make the Crumb Topping
In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and gluten-free flour. Add the melted butter and stir until the mixture forms a crumbly texture. Spoon or sprinkle the topping evenly over the cake batter.
8. Bake to Perfection
Place the pan on the middle rack of your oven and bake for 30 minutes. At the 30-minute mark, cover the cake loosely with aluminum foil to prevent over-browning. Continue baking for another 20–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Serve
Remove the cake from the oven and let it cool in the pan for at least 20 minutes before slicing. This allows the layers to set and makes for cleaner cuts. Serve warm or at room temperature.
10. Store or Freeze
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or gently warm in the microwave before serving.
Notes for Success
- Always use a gluten-free flour blend that includes xanthan gum for the best texture. If your flour doesn’t contain it, add ½ tsp per cup of flour.
- For the most accurate measurements, use the spoon-and-level method when scooping flour. Scooping directly from the bag can pack the flour too tightly, resulting in a dense cake.
- If you’re dairy-free, make sure your butter substitute is soft enough to blend easily but not melted before mixing into the topping.
Now that you’ve got the full recipe and step-by-step instructions, let’s explore how to customize and enhance your gluten free cinnamon coffee cake even further.
Customizing and Perfecting Your Gluten Free Cinnamon Coffee Cake
Once you’ve mastered the base recipe for this gluten free cinnamon coffee cake , the fun really begins—customization! Whether you want to tweak the flavors, make it healthier, or adapt it for special dietary needs, there are plenty of ways to put your personal spin on this classic treat. The beauty of this cake is its versatility, making it a perfect canvas for creative baking.
One simple way to elevate the flavor is by adding a homemade glaze. A quick drizzle of vanilla icing or cream cheese frosting takes this cake from everyday snack to bakery-style indulgence. To make a basic glaze, whisk together 1 cup of powdered sugar with 1–2 tablespoons of milk or dairy-free milk and a splash of vanilla extract until smooth. For a richer option, blend softened cream cheese with powdered sugar and a touch of lemon juice for tanginess. This addition enhances both taste and presentation, especially if you’re serving guests or bringing the cake to a gathering.
If you’re looking to cut back on refined sugars, consider substituting part of the brown and granulated sugar with natural sweeteners like coconut sugar, maple syrup, or honey. Coconut sugar works well in the crumb topping and filling, offering a deeper, caramel-like flavor. If using liquid sweeteners like maple syrup, reduce the amount of milk in the batter slightly to balance moisture levels. These swaps not only add complexity to the flavor but also offer slight nutritional benefits without compromising texture.
For those who love a little extra crunch, stir in chopped nuts like walnuts or pecans into the crumb topping before sprinkling it over the cake batter. The toasted nuttiness pairs beautifully with warm cinnamon and buttery crumbs. Alternatively, fold shredded coconut or mini chocolate chips directly into the cake batter for added texture and surprise bursts of flavor in every bite.
Another great way to personalize your gluten free cinnamon coffee cake is by incorporating seasonal ingredients. In the fall, mix in finely chopped apples or pumpkin puree for a cozy twist. During winter, a pinch of nutmeg or allspice boosts the warmth factor. Spring calls for citrus zest—try a teaspoon of orange or lemon zest in the batter for a refreshing contrast to the cinnamon richness. And in summer, fresh berries folded gently into the batter bring a juicy brightness that balances the sweetness perfectly.
If you’re preparing this cake for someone with additional dietary restrictions, rest assured that it adapts well beyond gluten-free. Using dairy-free milk and butter substitutes makes it suitable for vegan diets when combined with flax eggs or another egg replacer. For an egg-free version, replace each egg with ¼ cup of applesauce, mashed banana, or a commercial egg replacer. While the texture may vary slightly, these alternatives still yield a soft, moist cake ideal for those avoiding animal products.
To ensure your cake stays fresh and flavorful between servings, proper storage is key. Wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature for up to three days. For extended freshness, refrigerate the cake for up to five days or freeze individual portions for easy grab-and-go snacks. When freezing, place parchment paper between slices before wrapping them in foil or placing them in freezer-safe bags. Thaw at room temperature or warm briefly in the microwave for a freshly baked feel.
This gluten free cinnamon coffee cake isn’t just a dessert—it’s a comforting staple that brings people together. Whether enjoyed with family on a lazy weekend morning or served at a brunch with friends, its warm spices and tender crumb create moments worth savoring.
Find a treasure trove of approachable, soul-satisfying gluten-free recipes that celebrate comfort foods like this beloved Summer Gluten-Free Sourdough.
Frequently Asked Questions (FAQ)
What is the best gluten-free flour for moist cakes?
The best gluten-free flour for moist cakes is a high-quality all-purpose blend that includes xanthan gum or another binding agent. Brands like Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Measure for Measure, and Cup4Cup are excellent choices. These blends are formulated to mimic wheat flour’s texture and moisture retention, ensuring your gluten free cinnamon coffee cake stays soft and tender without crumbling or becoming gummy.
What is the difference between coffee cake and cinnamon crumb cake?
While both desserts feature cinnamon and a streusel topping, the main difference lies in texture and structure. Coffee cake typically has a lighter, cake-like base with a layer of cinnamon filling and a buttery crumb topping. Cinnamon crumb cake, on the other hand, often has a denser, bread-like texture with a thicker layer of streusel. The gluten free cinnamon coffee cake recipe strikes a balance—offering a moist, fluffy interior beneath a generous cinnamon-sugar crumble.
How to turn a cake recipe into gluten-free?
To convert a regular cake recipe into a gluten-free version, follow these steps:
Replace regular flour with a gluten-free all-purpose flour blend that contains xanthan gum. If your flour doesn’t include it, add ½ tsp per cup of flour.
Since gluten-free flours are naturally thirstier, be prepared to add a splash more milk or yogurt to achieve the perfect consistency.
Use the spoon-and-level method when measuring flour to avoid over-packing, which can lead to dense results.
Incorporate extra moisture using ingredients like applesauce, sour cream, or oil to maintain tenderness.
Test for doneness with a toothpick—bake times may vary slightly from the original recipe.
By making these adjustments, you can successfully transform nearly any cake recipe into a delicious gluten free cinnamon coffee cake .
What is in the Starbucks cinnamon coffee cake?
Starbucks’ classic cinnamon coffee cake contains enriched flour, sugar, butter, cinnamon, eggs, and various preservatives to extend shelf life. While it’s undeniably tasty, it’s not suitable for those avoiding gluten or dairy. Our homemade gluten free cinnamon coffee cake replicates that same rich flavor and buttery crumb topping using natural, whole-food ingredients and simple substitutions. It’s free of artificial additives, making it a healthier yet indulgent alternative perfect for breakfast or afternoon tea.
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How to Make Gluten Free Cinnamon Coffee Cake: Easy Step-by-Step Recipe
- Total Time: 75
- Yield: 12
- Diet: Gluten Free
Description
A moist, tender gluten-free cinnamon coffee cake with a buttery crumb topping and swirls of cinnamon sugar. Perfect for breakfast, brunch, or dessert—easy to make and totally delicious!
Ingredients
2½ tbsp white vinegar
2½ cups milk (or unsweetened almond, cashew, or coconut milk)
3¾ cups all-purpose gluten-free flour with xanthan gum (e.g., Pillsbury or Bob’s Red Mill)
3 tsp baking powder
1 cup granulated sugar
½ cup light brown sugar, packed
¼ tsp salt
1 tbsp pure vanilla extract
1 cup butter, melted (or dairy-free alternative like Smart Balance)
3 large eggs, room temperature
Filling:
1 tbsp ground cinnamon
1 cup light brown sugar, packed
Topping:
1 cup light brown sugar, packed
½ cup granulated sugar
1 tbsp ground cinnamon
½ cup butter, melted (or dairy-free alternative)
1⅓ cups all-purpose gluten-free flour with xanthan gum
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9″ x 13″ glass or metal baking pan with gluten-free cooking spray.
2. Add white vinegar to milk in a large measuring cup or bowl. Stir and let sit 5 minutes to create a buttermilk substitute.
3. In a large bowl, whisk together gluten-free flour, baking powder, salt, granulated sugar, and brown sugar.
4. Pour in melted butter and vanilla extract. Mix on low with a hand mixer until combined.
5. Beat in eggs one at a time, mixing until smooth after each addition.
6. Gradually pour in the milk mixture, about 1 cup at a time, mixing until the batter is smooth. Set aside.
7. In a small bowl, whisk together filling ingredients: brown sugar and cinnamon.
8. Pour half of the batter into the prepared pan and spread evenly.
9. Sprinkle the cinnamon-sugar filling over the batter.
10. Pour the remaining batter over the filling and spread gently to cover.
11. In a medium bowl, make the topping: whisk brown sugar, granulated sugar, cinnamon, and gluten-free flour. Add melted butter and stir until crumbly.
12. Sprinkle the crumb topping evenly over the batter.
13. Bake on the middle rack for 30 minutes. At the 30-minute mark, cover loosely with foil to prevent over-browning.
14. Continue baking for 20–30 minutes, or until a toothpick inserted in the center comes out clean.
15. Remove from oven and let cool in the pan for 20 minutes before slicing.
16. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
Use a high-quality gluten-free flour blend with xanthan gum for best results. Not all blends behave the same!
Always use the spoon-and-level method when measuring flour to avoid a dense cake.
For dairy-free: use almond milk and Smart Balance or another plant-based butter.
To freeze: wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American