Gluten-Free Cinnamon Coffee Cake

If you’re looking for a simple and tasty gluten-free coffee cake, you’re in the right spot. My gluten-free cinnamon coffee cake is spongy and has a spot-on coffee cake texture thanks to Hand + Heart’s All Purpose Gluten-Free Flour. This post is sponsored by Hand + Heart Gluten Free and contains affiliate links. Please read my disclosures.

Making a perfect gluten-free cinnamon coffee cake is surprisingly easy, but it all starts with having the right ingredients.

When you can’t eat gluten, a protein found in wheat, rye, barley, and sometimes oats, you have to get a little creative in your baking endeavors.

Thanks to the wonderful world of gluten-free flour blends, you can easily create a gluten-free masterpiece in just a few simple steps.

I, of course, use several tried and true gluten-free flour blends already, but I’m always up for trying new ones, especially one with as good a reputation as Hand + Heart.

In fact, after trying Hand + Heart Sweet Dough Mix on a whim last year, and making my first successful batch of gooey gluten-free cinnamon rolls in 10 years, I decided to explore what other products Hand + Heart had to offer.

And today, I want to tell you about Hand + Heart All Purpose Gluten-Free Flour, which works incredibly well in so many recipes. Based on this experience and prior knowledge, I decided to use Hand + Heart All Purpose Flour to develop the following gluten-free cinnamon coffee cake recipe.

I’ve been asked a number of times for a gluten-free coffee cake recipe. I hadn’t developed one yet, but today, I’m delivering in a big way with this tasty, soft, and spongy gluten-free coffee cake that rivals any gluten-y version of coffee cake you’ve had in the past.

In this post, I’ll show you how to make gluten-free coffee cake using Hand + Heart All Purpose Gluten-Free Flour and a few simple ingredients you probably already have in your pantry and fridge.

How to Make Gluten-Free Coffee Cake

Here’s how to make gluten-free cinnamon coffee cake in a few simple steps:

Step #1: Make the Crumble Topping

To create the crumble topping that will be used both on top of the cake and in the middle of the cake, combine 1/2 cup of packed brown sugar, 47 grams of Hand + Heart All Purpose Gluten-Free Flour (approximately 1/3 cup), and 1 ½ teaspoons of ground cinnamon in a medium bowl.

Then, using a fork or pastry cutter, add chunks of the cold butter and work the butter into the mixture until it becomes crumbly. Set the mixture aside.

Step #2: Make the Coffee Cake Batter

Using the bowl attached to your standing mixer, combine 3/4 cup granulated sugar and 6 tablespoons of softened butter. Mix on medium speed until the sugar and butter are well combined.

Now add 2 large eggs, 1/2 cup milk (dairy-free milk okay), and 1 1/2 teaspoons of vanilla and mix on low speed until the ingredients are fully blended.

Add 210 grams of Hand + Heart All-Purpose Gluten-Free Flour (about 1 1/2 cups), 2 teaspoons of baking powder, and 1/2 teaspoon of salt to the mixture and mix until the batter is well combined and sticky, about one minute. Allow the batter 2-3 minutes to rest.

Step #3: Assemble Coffee Cake Layers

Grease an 8″ square pan and then add half of the cake batter to the bottom of the pan. The batter is sticky, but if you slightly wet your hands, you can spread the dough into an even layer without it sticking to your fingers.

Next, cover the batter with half of the crumble topping, then spread the remaining batter over the crumble topping, again using slightly wet hands to prevent the batter from sticking to your fingers.

Finally, sprinkle the remaining crumble topping evenly over the top of the cake.

Step #4: Bake Coffee Cake

Bake the coffee cake in a 375º F preheated oven for 30-35 minutes or until a toothpick inserted in center of cake comes out clean. Allow the cake to cool for 20-30 minutes.

Step #5: Make the Glaze Topping

This cinnamon coffee cake is delicious as is, but to add a little more oomph to the cake, you can add a sweet glaze top. To make the glaze, combine 1/2 cup of powdered sugar, 2-3 teaspoons milk, and 1/4 teaspoon of vanilla extract in a small bowl. Mix until all the powdered sugar is well combined and smooth.

Use a spoon to drizzle the glaze over the slightly warm coffee cake and enjoy.

Enjoy this coffee cake over breakfast with coffee or tea, or as a dessert with good friends.

Coffee Cake FAQs

Where’s the coffee? Did you know that coffee cake rarely contains coffee? It’s a misnomer. Instead, coffee cake is known for its signature crumble topping that adds a sweet flavor and crunchy texture.

Can I use another flour blend? I have developed and tested this recipe with Hand + Heart All Purpose Gluten-Free Flour, which works beautifully in this recipe. If using another flour blend, go off the measurements by volume vs. weight. For example, if the recipe calls for 1 cup of flour, use 1 cup of flour. Please note one cup of flour equals 140 grams of Hand + Heart All Purpose Flour, which is slightly less flour needed than other gluten-free flour blends.

Can I use dairy-free ingredients? Yes, you can use dairy-free milk and dairy-free butter. You probably won’t notice a change in texture when you do.

Can I make this coffee cake egg free? I haven’t tested this recipe without eggs, but you could try to use an egg replacer or create flax eggs to see if it works. A flax egg is 1 tablespoon of flaxseed meal mixed with 3 tablespoons of warm water. This recipe would require two flax eggs.

How long does the cake last? It doesn’t last long in my house! But if you have leftover coffee cake, store it in a sealed container or zip-top bag for up to four days on your countertop.

Where can I find Hand + Heart Flour? Hand + Heart is formerly known as Lorraine’s Gluten Free. It’s a small business based in Maine founded by Lorraine Fagela, a long-term gluten-free baker who also follows a strict gluten-free diet. You can find the exact All Purpose Gluten Free Flour on her website, along with other great gluten-free mixes and flour blends. The flour is not available on Amazon or in stores.