Gluten-Free Cinnamon Bun Coffee Cake (Edit recipe)

Delicious Gluten-Free Cinnamon Bun Coffee Cake that's Gluten-Free and Dairy-Free made with simple ingredients you have on hand.

15 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	567
Fat:	23 g
Carbohydrates:	90 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	580 mg
Fiber:	4 g
Sugars:	56 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 8

Ingredients

Flor The Topping

1 cup Brown Sugar
1 Tbsp Ground Cinnamon
.5 cup Pecans, Chopped or Walnuts (Chop into small pieces), Chopped
2 Tbsp Vegetable Oil

For The Cake

2.5 cups Gluten Free Flour
1.25 tsp Xanthan Gum, (Only if GF flour does not have it in the mix)
1 cup Granulated White Sugar
1 Tbsp Baking Powder
1 tsp Baking Soda
.5 tsp Salt
.5 cup Canola Oil, Veg or
2 Eggs, large
1 cup Almond Milk, (or dairy free milk of choice)
1 Tbsp Vanilla Extract

The Glaze

1 cup Powdered Sugar
1 tsp Vanilla Extract
2-3 Tbsp Almond Milk, (or dairy free milk of choice)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350F. Grease or line an 8x8 inch baking pan.

Make the topping

Combine brown sugar and cinnamon in a medium size bowl. Mix really well.
Add chopped pecans or walnuts and mix again.
Add oil, it may not seem like enough but it is. Mix really well so there are no large clumps.
Set aside.

Make cake batter

Combine all dry ingredients in a large bowl and whisk.
In a seperate bowl combine all wet ingredients and mix well then add to the dry ingredients and mix again.
Take 2 TBSP of the topping mixture and sprinkle over batter and mix it in.
Pour the batter into prepared pan and sprinkle the top with the remaining toping mixture.
Bake 45-55 in or until toothpick comes out clean.
If topping starts to get too brown, cover it with foil and continue to bake until done.

Make the glaze

Once cake is cooled make the glaze.
In a bowl combine powdered sugar and vanilla extract.
Slowly add milk to reach the desired consistency. You want it thick but pourable so start by adding one tbsp at a time. You may not need to use all the milk.
Drizzle over cooled cake.

Notes

You can make this cake using regular flour and dairy, just swap them out where needed. A 9x9 pan can be used, the cake will be a bit thinner. You can add different spices or some cooked apples to the cake batter to make a different variation. Cup 4 Cup flour has dairy in it, so if you are planning on making it dairy-free please choose another gf flour such as King Arthur Measure for Measure.