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.

How to Make Gluten Free Cinnamon Coffee Cake: Easy Step-by-Step Recipe

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

Scale

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

Cook Mode Prevent your screen from going dark

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

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 18
Sodium: 220
Fat: 13
Saturated Fat: 8
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 32
Fiber: 2
Protein: 4
Cholesterol: 60