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 Lorraine’s All Purpose Gluten-Free Flour. This post is sponsored by Lorraine’s Gluten Free and contains affiliate links. Please read my disclosures.
Making a perfect gluten-free cinnamon coffee cake is surprising easy to do, 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 as a reputation as Lorraine’s.
In fact, after trying Lorraine’s 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 Lorraine’s had to offer.
And today, I want to tell you about Lorraine’s All Purpose Gluten-Free Flour, which works incredibly well in so many recipes. Based on this experience and prior knowledge, I decided to use Lorraine’s 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 Lorraine’s 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 Lorraine’s 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 Lorraine’s 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 Lorraine’s 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 Lorraine’s 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 Lorraine’s Flour? Lorraine’s Gluten Free is 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.
Gluten-Free Coffee Cake
- ½ cup brown sugar packed
- 47 grams Lorraine’s All Purpose Gluten-Free Flour about 1/3 cup
- 1 ½ tsps cinnamon ground
- ¼ cup butter cold, cut into chunks
- ¾ cup granulated sugar
- 6 tbsp butter softened
- 2 eggs large
- ½ cup milk dairy free milk okay
- 1 ½ tsp vanilla extract
- 210 grams Lorraine’s All Purpose Gluten-Free Flour about 1 ½ cups
- 2 tsp baking powder
- ½ tsp salt
- ½ cup powdered sugar
- 2-3 tsp milk dairy free milk okay
- ¼ tsp vanilla extract
- Preheat the oven to 375°F. Grease the bottom and sides of 8-inch square pan with cooking spray. Set aside.
- To create the crumble topping, combine 1/2 cup brown sugar, 47 grams of Lorraine’s All Purpose Gluten-Free Flour, and 1 ½ tsp cinnamon in a medium bowl. Using a fork or pastry cutter, add the cold butter chunks and work the butter into the mixture until it becomes crumbly. Set aside.
- Using the bowl attached to your standing mixer, mix together the 3/4 cup of granulated sugar and the softened butter on medium speed until well combined. Add the eggs, ½ cup milk and 1½ teaspoons vanilla and mix on low until blended.
- Add 210 grams of Lorraine’s All Purpose Gluten-Free Flour, baking powder and salt to the egg mixture and mix until the batter is well combined and sticky, about one minute. Allow the batter 2-3 minutes to rest.
- Divide the cake batter in half. Spread half of the batter into the bottom of the pan. If you slightly wet your hands, you can spread the dough evenly without it sticking to your fingers. Cover the batter with half of the crumble topping. Carefully spread the remaining batter over the crumble topping using slightly wet hands, then sprinkle the remaining crumble topping evenly over the batter.
- Bake the cinnamon coffee cake for 30-35 minutes or until a toothpick inserted into the center of cake comes out clean. Allow the cake 20 minutes to cool before adding the glaze drizzle.
- For the glaze topping, combine the powdered sugar, milk, and vanilla extract in a small bowl and mix with a spoon until the glaze is smooth. Drizzle the mixture over the slightly warm coffee cake with a spoon and enjoy.
- Store leftover coffee cake in a sealed container on your countertop for up to 4 days.