Gluten-Free Coffee Cake (Dairy-Free)
A soft and tender gluten-free coffee cake full of classic buttery cinnamon sugar flavor. Not overly sweet, this easy coffee cake makes the perfect breakfast, brunch, or afternoon sweet treat. Bonus: the recipe can be made gluten-free, dairy-free, vegan, or just plain regular.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
17
Serves: 16
Ingredients
Coffee Cake
- 1 whole1 whole1 whole Egg, large, room temperature
- 2/3 cup2/3 cup2/3 cup Coffee, Black, 160 mL, or milk, room temperature
- 1/2 cup1/2 cup1/2 cup Vegetable Oil, 120 mL
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1.5 cups1.5 cups1.5 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, 180 g
- 1/2 cup1/2 cup1/2 cup Granulated White Sugar, 100 g
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt, fine
Cinnamon Sugar
- 1/2 cup1/2 cup1/2 cup Brown Sugar, 100 g
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon, Ground, 8 g
- 2 Tbsp2 Tbsp2 Tbsp Plant-Based Butter, 30 mL, salted, melted
Icing Glaze
- 1/2 cup1/2 cup1/2 cup Powdered Sugar, 60 g
- 1 Tbsp1 Tbsp1 Tbsp Almond Milk, 15 mL
- 1 pinch1 pinch1 pinch Sea Salt
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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
- Preheat the oven to 350ºF and prepare an 8×8-inch baking pan with non-stick baking spray and parchment paper. Set aside.
- In a small mixing bowl, add the brown sugar and cinnamon and mix until combined. Set aside.
- In a large mixing bowl, lightly whisk the egg. Add in the coffee (or milk), oil, and vanilla extract and mix until fully combined and smooth.
- Measure in the flour, granulated sugar, baking powder, and salt and mix until combined.
- Pour half of the cake batter into the prepared pan and spread evenly. Top with half of the cinnamon sugar mixture.
- Spread the remaining cake batter on the cinnamon sugar layer and gently spread it around. Top with the remaining cinnamon sugar mixture.
- Drizzle on the melted butter and bake for approximately 23-27 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool for 10 minutes before icing.
- In a small bowl combine the powdered sugar, milk, and salt and mix until fully combined and smooth. Drizzle on top of the coffee cake and serve warm. Enjoy!
- Store leftover coffee cake at room temperature in an airtight container for up to 5 days or frozen for up to 6 months.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Dairy Free Desserts Gluten Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 207 |
| Fat: | 8 g |
| Carbohydrates: | 33 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 117 mg |
| Fiber: | 1 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Gluten-Free Coffee Cake (Dairy-Free)”
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This looks phenomenal!
Aw thanks Katie. You’re so sweet.