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Gluten Free Coffee Cake

Gluten free coffee cake sounds like a bore, but I can make it even more boring and take out the refined sugar. And, if you really want a challenge, you have the option to make it egg and dairy free too.

Wow!!! I’m looking forward to this. But, as it actually turns out this version of coffee cake is one fo my favorites and it definitely gets the job done when I feel like having a little morning pick me up.

It’s been a hard road learning how to bake all the things free, but I’m so glad I was up to the task, because I love coffee cake and this gluten free coffee cake is a real good thing.

Now, to keep the talking to a minimum about how I loved sitting on a bench in my grandma’s kitchen watching her bake her version of coffee cake, taking in the buttery cinnamon and brown sugar scent wafted under my nose, the recipe is way closer to the top of this post than it is to the bottom I promise and I’ll save the fictional grandma story for after you’ve gotten the goods you came for, the recipe.

Gluten Free Coffee Cake

Gluten-Free Coffee Cake

For the Streusel (make a double batch for classic coffee cake)


1/4 cup coconut sugar
1/4 cup gluten-free 1 to 1 baking flour
3 tablespoons butter, chilled
1/4 cup chopped walnuts, pecans, or almonds (optional)

Add 1 teaspoon of cinnamon for Classic Cinnamon Coffee Cake

In a small bowl combine coconut sugar + gluten-free flour, cut in butter until a crumble forms. Stir in chopped nuts and set aside.

For the gluten free coffee cake


2 cups gluten-free Bob’s Redmill 1 to 1 Baking Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, room temperature
3/4 cup coconut sugar
1 egg
1 cup milk of choice, I used almond milk
1 1/2 cups frozen fruit of choice

Optional add-ins

Chocolate Chips, I like this kind from Lily’s Sweets
Dried Fruit


First, Preheat oven to 350 degrees F and line an 8 x 8-inch baking pan with parchment paper.  Combine the streusel ingredients in a small bowl and cut in butter to combine with a pastry cutter or fork, you can also use a food processor to combine.  The streusel should be well combined, but still crumbly, set aside.

Next, in a medium bowl, combine flour, baking powder, and salt and set aside.

In a large bowl with a hand mixer, cream together butter and sugar. Add your egg and mix until just combined. Add your dry ingredients to your wet ingredients and mix until just combined. With the mixer on low speed, slowly pour in your milk and mix until all ingredients are combined. Be careful not to over mix your batter. Add your frozen berries and use a spatula to gently fold them in. If you’re using other add-ins, now is the time to fold them in as well.

Pour batter into your prepared baking pan and smooth out with an offset spatula or spoon to create an even layer. Top with streusel and bake at 350 degrees F for 45 minutes to 1 hour. When done, you should be able to insert a toothpick and it comes out with a few crumbs.

Finally, Allow coffee cake to cool completely, remove from the pan and cut into squares.

To make a classic cinnamon coffee cake, make a double batch of streusel and follow the recipe, you will not be folding in the berries. When you’re ready to pour the batter into your pan, you will pour half the batter and spread for an even layer, add have your streusel mixture, add the remaining batter, and top with the rest of your streusel.

You can also make a double batch and bake in a 9 x 13 pan.

If you love this recipe, you’ll probably really like this Heirloom Tomato Galette, it looks super fancy so you can impress your friends, but we all know rustic is just another word for lazy. But who cares, it’s also gluten free and tastes delicious!

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