Best Gluten Free Coffee Cake Recipes

GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
• In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
• In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

GLUTEN-FREE FRUIT SWIRL COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
• In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
• Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
• Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.

GLUTEN-FREE BISQUICK™ CINNAMON STRUESEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round or square pan with cooking spray. In small bowl, mix 1/3 cup Bisquick™ mix, the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
• In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.
• Bake 25 to 30 minutes or until golden brown. Store tightly covered.

GLUTEN-FREE BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the bananas, sugar, soy milk and oil until well blended. Combine the oat flour, baking powder, baking soda, cinnamon and nutmeg; gradually beat into banana mixture until blended. Stir in the vanilla., Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before serving.

GLUTEN-FREE RASPBERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
• Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
• Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
• Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.

GLUTEN FREE EASY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9x12 baking pan (I used a glass pan--adjust your baking time according to your pan's needs).
• Combine crumb topping dry ingredients and blend with a spatula. Then cut butter into 1/4 inch pats. Add to dry topping and crumb (use a knife to cut into the butter chunks until they are mixed and the mixture is crumbly throughout.).
• Blend cake mix with all cake ingredients until smooth. Add 1/4 cup milk (non-dairy substitute is fine) if necessary for smooth batter. Batter should be thick, a little hard to maneuver, and should "glop" off the spatula.
• "Glop" half the batter onto the greased baking pan and spread over the bottom--this will be tricky, so take your time. It doesn't need to be perfect--just cover the bottom. Sprinkle half of crumb over this layer.
• Spread the rest of the batter over the crumb. If you have an #epicfail moment, just mix everything together in the bottom gently and accept that ugly is yummy, too. Then add the rest of the crumb mixer to the top of your batter.
• Bake for 25-35 minutes, or until the center is 180 degrees on a meat thermometer (these work great for baking!) Then try, just TRY, to keep your loved one(s) from consuming all of this cake in one sitting. I dare you -- .

GLUTEN-FREE ALMOND BERRY COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease and flour bottom and side of 9-inch round cake pan with shortening and flour blend.
• In large bowl, beat 3/4 cup granulated sugar, the softened butter and egg with electric mixer on medium speed until fluffy. Beat in 1/2 cup milk and 1 teaspoon vanilla just until blended. Stir in flour blend, baking powder, xanthan gum and salt. Spread batter in pan.
• In medium bowl, stir together 2 tablespoons granulated sugar and the cinnamon; sprinkle half of the sugar mixture over batter. Add berries to remaining sugar mixture; toss until well coated. Spoon berry mixture over batter. Sprinkle with almonds; pat almonds and berries lightly into batter.
• Bake 30 to 40 minutes or until toothpick inserted in center of cake comes out clean.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

GLUTEN FREE OVERNIGHT COFFEE CAKE

Steps:

• Cream butter & sugars.
• Add eggs and vanilla and beat well.
• Combine dry ingredients in a separate bowl.
• Add dry ingredients alternating with buttermilk.
• Pour into greased 9 x 13 pan.
• Combine topping ingredients and sprinkle over batter.
• Cover with foil and refrigerate overnight.
• In the morning remove the foil and place into a cold oven. Turn to 350 degrees and bake 40-50 until a toothpick inserted in the center comes out clean.

GLUTEN FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Mix together cake mix and pudding with whisk to blend well. Add in butter, water, and eggs and mix until well blended. Grease 9x9 pan and spread half of the cake mixture on the bottom. Mix streusel ingredients together until moist. Spread 2/3 cup of mixture over the top of cake batter. Repeat layer once more. Bake per cake box's directions. When cooled combine glaze ingredients and drizzle over the top.

GLUTEN-FREE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup fluted tube pan (such as Bundt®) with coconut oil.
• Sift tapioca starch, rice flour, baking powder, xanthan gum, baking soda, and salt for the cake together in a bowl. Beat egg whites in a separate glass, metal, or ceramic bowl until foamy.
• Cream white sugar, brown sugar, butter, shortening, and agave in the bowl of a stand mixer fitted with the paddle attachment until light, 4 to 5 minutes. Mix in egg yolk and beaten egg whites, then mix in yogurt and vanilla extract. Gradually add flour mixture on low speed until just combined. Stir batter with a spatula to be sure it is completely mixed.
• Mix brown sugar, rice flour, almond meal, tapioca starch, cinnamon, nutmeg, and salt together in a bowl for streusel topping. Cut in butter with 2 knives or a pastry blender until the mixture resembles sand, then stir in nuts. Spoon 1/3 of the streusel into the prepared pan and top with 1/2 of the cake batter. Spread batter with a knife to flatten, then sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan, spread to flatten, and scatter remaining streusel on top.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 30 minutes.
• Meanwhile, whisk confectioners' sugar and maple syrup together in a bowl, adding water if necessary, until glaze is runny. Drizzle as much glaze as you like over the cake, reserving some for the top. Allow glaze to soak in, about 10 minutes. Carefully invert carefully onto a serving plate and drizzle remaining glaze along the top. Allow cake to soak up glaze before serving, about 10 minutes more.

GLUTEN FREE OVERNIGHT COFFEE CAKE RECIPE - (5/5)

Steps:

• Spray a 9X13-inch baking dish with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside. In the bowl of an electric stand mixer, beat the butter on medium speed for 1 minute. Add the sugar, beat on high speed for 1 more minute. Add the eggs, one at a time, beating well after each addition. Add the sour cream. Mix until well blended, about 30 seconds. Add the flour mixture. Beat on low speed until incorporated. Do not over-beat. Spread batter into prepared pan. In a small mixing bowl, stir together the brown sugar, cinnamon, and nuts. Sprinkle this mixture over the batter in the prepared pan. Cover and refrigerate overnight. To bake: Remove the pan from the refrigerator and let set at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake for 40 minutes, or until toothpick inserted in the center of the cake comes out clean. May serve warm or cooled.

GLUTEN FREE COFFEE CAKE IN A MUG

Steps:

• 1. Using a 12 ounce microwave safe mug, soften 1 tablespoon butter in the microwave. Just 10 seconds. Stir in sugar until creamy, then add sour cream and just a few drops of vanilla extract. Mix well, then add the gluten free flour mix and the baking powder.
• 2. In a separate ramekin or small bowl, combine crumb topping ingredients. Mix with your fingers until it resembles coarse crumbs. Add the crumb topping to the mixture in the mug.
• 3. Start with 1 minute on high, adding 10 seconds and checking until it looks done to you. My microwave is 1100 watts, and it took 1 minute 20 seconds for this cake to cook. HERE IS THE IMPORTANT BIT! It's going to be very hot when you take it out of the microwave, so let the cake sit for a minute and cool down. Then go ahead and dig in!

GLUTEN FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round or square pan with cooking spray. In small bowl, mix 1/3 cup Bisquick mix,the brown sugar and cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
• In medium bowl, stir all coffee cake ingredients until blended. Spread in pan; sprinkle with topping.
• Bake 25 to 30 minutes or until golden brown. Store tightly covered.

GLUTEN FREE MEXICAN CHOCOLATE COFFEE CAKE

Steps:

• Preheat oven to 325F. Line 5x9 inch loaf pan with wax paper. Grease wax paper with coconut oil.
• Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
• In a food processor or blender, combine eggs, honey, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate. Process/blend for 1 minute.
• Add dry ingredients to food processor, and pulse to combine.
• Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).
• Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!
• Recipe submitted by Sarah, Marietta

GLUTEN FREE/DAIRY FREE COFFEE CAKE

Steps:

• Topping (below) Heat oven to 375 degrees. Grease round 8" cake pan. Blend all ingredients above; beat vigorously 1/2 minute ( will be thick) spread in prepared pan.
• Topping:Mix together 1/3 cup brown sugar ( I used Splenda blend ...I know evil artificial but all I had), 1/2 tsp cinnamon, and 3 tbsp coconut butter spread until crumbly.