Gluten Free Cinnamon Coffee Cake Recipe

Whenever I’m craving something sweet but also comforting, this Gluten Free Cinnamon Coffee Cake Recipe is my go-to treat. It hits that perfect balance of tender cake and warmly spiced cinnamon swirls with a buttery, crumbly topping that feels downright irresistible. Plus, it’s gluten free, making it a fantastic option when I’m baking for friends or family who need to avoid gluten but still want all the cozy flavors of classic coffee cake.

What I love most is that this cake works beautifully for a slow weekend breakfast, a coffee date with friends, or even a dessert after dinner. The cinnamon sugar filling and crumble topping add layers of texture and richness that make every bite feel special — you’re going to want to remember this Gluten Free Cinnamon Coffee Cake Recipe in your baking repertoire for sure!

Ingredients You’ll Need

The ingredients in this Gluten Free Cinnamon Coffee Cake Recipe are simple yet thoughtfully combined to create a moist, tender crumb with just the right amount of spice and crunch. When you shop, look for fresh baking essentials and quality almond and oat flours to get the best results.

• Salted butter: Using salted butter here adds subtle seasoning to offset the sweetness; make sure it’s softened or at room temperature for easy mixing.
• Applesauce: This is a lovely substitute for some of the fat and adds natural moisture, keeping the cake tender without heaviness.
• Eggs: Help bind everything together and add richness — ideally use large eggs at room temperature.
• White sugar: Gives just the right sweet kick without overpowering the cinnamon flavor.
• Vanilla extract: A splash of vanilla adds warmth and depth to the cake batter.
• Almond flour: Adds nuttiness and moisture; this is key to keeping your cake soft and flavorful.
• Oat flour: Provides structure and pairs beautifully with almond flour; double-check it’s certified gluten free if needed.
• Baking powder: Helps the cake rise to a light and fluffy texture.
• Salt: Balances sweetness and enhances all the other flavors.
• For cinnamon sugar filling: Melted salted butter, oat flour, white sugar, and cinnamon — these ingredients create those signature sweet cinnamon swirls you’ll love.
• For crumble topping: Room temperature salted butter, light brown sugar, almond flour, oat flour, and cinnamon—mixed into crumbly goodness to sprinkle on top.

Variations

One of my favorite things about the Gluten Free Cinnamon Coffee Cake Recipe is how easy it is to make your own. I often tweak the toppings or add mix-ins depending on the season or what’s in my pantry. Don’t hesitate to get creative to make this truly yours!

• Nut-free version: I’ve swapped almond flour for extra oat flour when baking for nut-allergic friends, and it still comes out delicious with a slightly different texture.
• Adding nuts: If you like a bit of crunch, chopped walnuts or pecans sprinkled in the cinnamon filling or crumble topping give a lovely contrast.
• Fruit additions: Fresh or dried berries mixed into the batter or layered in the cinnamon swirl make for a bright twist — I especially love blueberries in spring.
• Spice up the cinnamon: Try adding a pinch of nutmeg or allspice to the filling and topping for more complex warm flavors.

How to Make Gluten Free Cinnamon Coffee Cake Recipe

Step 1: Mix the Cake Batter

Start by preheating your oven to 350°F (175°C). In a large bowl, cream together the softened butter, applesauce, eggs, white sugar, and vanilla extract until you have a smooth, fluffy mixture. Then add in your almond flour, oat flour, baking powder, and salt. Mix gently but thoroughly so the batter comes together without overworking it — this helps keep your cake tender and moist.

Step 2: Prepare the Cinnamon Sugar Filling

Whisk together the melted butter, oat flour, white sugar, and cinnamon until evenly combined to create your luscious cinnamon sugar filling. This layer is what makes this coffee cake so addictive — it swirls through the batter with that warm cinnamon sweetness.

Step 3: Make the Crumble Topping

To make the crumble, mix the room-temperature butter with brown sugar, almond flour, oat flour, and cinnamon. I find using my fingers or a fork works best to break it into coarse crumbs. Don’t rush this step because a good, crumbly topping really gives the cake that final delightful crunch.

Step 4: Assemble the Cake Layers

Grease or line an 8×8 baking pan with parchment paper for easy removal. Pour half of the batter into the pan, smoothing it out evenly. Dollop half of the cinnamon sugar filling on top, and use a knife or skewer to gently swirl it into the batter. Repeat by adding the remaining batter, spreading it evenly, and finishing with the last of the cinnamon sugar filling — swirl again carefully so you get beautiful cinnamon ribbons throughout.

Step 5: Bake and Add Crumble

Bake your coffee cake at 350°F for 25 minutes. When you pull it out, gently sprinkle the crumble topping evenly over the surface. Press the crumble lightly into the cake, especially in the middle, where the batter will still be soft. Then return it to the oven and bake for another 18 minutes, until the topping is crisp and golden brown.

Step 6: Cool and Enjoy

Let the cake cool completely in the pan before slicing into squares. This wait is tough, trust me, but it helps everything set perfectly and makes serving a breeze. Grab a cup of your favorite coffee and enjoy the cozy warmth of this gluten free cinnamon coffee cake!

How to Serve Gluten Free Cinnamon Coffee Cake Recipe

Garnishes

I like to keep it simple and let the cake shine, so usually just a light dusting of powdered sugar or a drizzle of a quick vanilla glaze works great. Sometimes, I add a few toasted pecans on top of the crumble for extra texture and visual appeal — it makes it feel a bit fancy for guests without much effort.

Side Dishes

This cake pairs wonderfully with a frothy cappuccino or chai latte on a chilly morning. For brunch, I love serving it alongside fresh fruit salad or a dollop of Greek yogurt to balance out the sweetness. It’s also great as a dessert with vanilla ice cream or a dollop of whipped cream.

Creative Ways to Present

One time I used this Gluten Free Cinnamon Coffee Cake Recipe for a holiday brunch, and I made mini versions in a muffin tin for individual servings — it was such a hit! You can also serve slices on pretty cake stands with little handwritten tags describing the gluten free goodness, making it perfect for gatherings or gift-giving.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered tightly at room temperature for up to 3 days — just use a cake dome or airtight container. If your kitchen is warm, you can also refrigerate it; just bring the slices back to room temp before serving for the best flavor.

Freezing

This coffee cake freezes beautifully. I wrap individual slices well in plastic wrap and then place them in a freezer bag. When I want a quick treat, I pull out a slice, thaw it overnight in the fridge, and it tastes almost as fresh as the day it was baked.

Reheating

To reheat, I pop a slice in the microwave for about 20 seconds or until warm but not too hot, so the crumble topping stays crisp. Alternatively, a low oven heat (around 300°F) for 10 minutes works nicely if you want to refresh a larger portion.

FAQs

Final Thoughts

This Gluten Free Cinnamon Coffee Cake Recipe holds a special place in my baking stash because it’s consistently comforting and crowd-pleasing. I love sharing it with friends who can’t eat gluten but still want that indulgent coffee cake experience. Give it a go—you’ll enjoy how simple ingredients and a few thoughtful steps come together to make such a cozy, flavorful treat. And trust me, once you’ve made it, you’ll want to have it on repeat for breakfasts, brunches, and everything in between!

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