Gluten Free Coffee Cake

Make breakfast (or brunch) 10x better with this Gluten Free Coffee Cake. Just imagine, a warm and fluffy coffee cake layered with a cinnamon streusel pecan filling and topped with a super easy vanilla bean glaze. Add a steamy mug of coffee to this scenario and I’m all set!

Besides, there’s just something so classic and scrumptious about coffee cake. That’s why I set out to make this gluten-free, dairy-free, and refined sugar free so that everyone can enjoy it! Thanks to almond flour as the base for this recipe, it’s also grain-free and stays super moist.

I love using almond flour for most of my cake recipes like this Banana & Coconut Cream Cake, and this Paleo Carrot Cake. Or if you’re looking for something more breakfast-specific, these Almond Flour Banana Muffins are also made with a mix of almond flour and coconut flour!

Cinnamon Streusel Coffee Cake Filling

My favorite part of this Gluten Free Coffee Cake is the middle streusel layer. It’s filled with the warm spice of cinnamon and crunch from the pecans, it takes this coffee cake over the top!

For the cinnamon-pecan streusel filling, I used a mix of almond flour and coconut sugar. This then gets combined with coconut oil and cashew butter (or sub any neutral nut butter such as almond butter) to bind everything together. Add the ground cinnamon and pecans to finish it off!

For this recipe I just used streusel in the middle of the cake, but you could also double the recipe if you wanted to add extra on top of the cake … which sounds like a great idea to me 😉

How to make this Gluten Free Coffee Cake:

1. Combine wet ingredients – in a large bowl whisk together eggs, coconut sugar, melted coconut oil, almond milk, maple syrup, and vanilla extract.
2. Stir in your dry ingredients – to the same bowl, add the almond flour, coconut flour, baking powder, baking soda, ground cinnamon, and salt. Stir until just combined.
3. Prepare your cinnamon streusel filling – in a small bowl, combine almond flour, coconut sugar, chopped pecans, ground cinnamon, coconut oil, and cashew butter. Mixture should stick together.
4. Line a 9×9 pan with parchment paper – and add half the batter. Use a spatula to spread into a single layer. Batter will be thick.
5. To the pan, add your cinnamon streusel layer, then top with remaining batter. Again, use a spatula to spread in a single even layer.
6. Bake – move pan to the oven and bake at 350F for ~35-45 minutes. Cake top should be nicely browned, and a knife/toothpick inserted in the middle should come out batter-free.
7. Remove from oven and let cool. Optional – top with homemade vanilla bean glaze.

Can you make Coffee Cake Muffins?

Yes! You can totally turn this coffee cake recipe into muffins. Instead of baking in a 9×9 pan you can bake in a large muffin tin. I would adjust the cooking time to ~20 minutes and check on them every 3-5 minutes until a knife inserted comes out clean.

Why I love this Gluten Free Coffee Cake

• Super moist coffee cake recipe – thanks to the combination of almond flour, coconut oil, and maple syrup!
• Delicious streusel filing loaded with ground cinnamon and chopped pecans for crunch.
• Easy-to-make, you just whisk together the wet ingredients, add the dry, make your filling, add it to the pan and bake!

And if you’re looking for another healthy yet delicious breakfast option, this Banana & Coconut Cream Baked Oatmeal is a great choice!

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Gluten Free Coffee Cake 🙂

Gluten Free Coffee Cake

Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

Servings: 9 squares

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Filled with a cinnamon streusel pecan filling, and topped with a super easy vanilla bean glaze, this gluten free coffee cake is both moist and delicious. It's also gluten free, grain free, and dairy free, and perfect for dessert or breakfast!

Ingredients

Gluten Free Coffee Cake

• 3 ea large eggs
• ⅔ cup coconut sugar
• ½ cup coconut oil melted
• ½ cup almond milk
• ⅓ cup maple syrup
• 2 tsp vanilla extract
• 3 cups almond four
• ¼ cup coconut flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ¼ tsp salt

Cinnamon Streusel Filling*

• ½ cup almond flour
• ½ cup pecans chopped
• 3 tbsp coconut sugar
• ½ tsp ground cinnamon
• 2 tbsp cashew butter or sub almond butter
• 1 tbsp coconut oil

Vanilla Bean Glaze

• ½ cup powdered sugar
• 1 tsp vanilla bean paste or sub vanilla extract
• 1-2 tsp water to thin

Instructions

• Preheat oven to 350F and line a 9x9 tray with parchment paper.
• In a large bowl, whisk together eggs, coconut sugar, melted coconut oil, almond milk, maple syrup, and vanilla extract.
• To the same bowl, add the remaining dry ingredients - your almond flour, coconut flour, baking powder, baking soda, ground cinnamon, and salt. Stir until just combined.
• Prepare your cinnamon streusel filling - in a small bowl, combine the almond flour, coconut sugar, chopped pecans, ground cinnamon, coconut oil, and cashew butter. Mixture should stick together easily.
• To the parchment-lined 9x9 pan, add half the batter. Use a spatula to spread into a single layer, batter will be thick.
• Next, add you cinnamon streusel layer, using fingers to press lightly into the batter so it sticks.
• Finish by topping with remaining batter. Again, use a spatula to spread in a single even layer.
• Move pan to the oven and bake at 350F for ~35-45 minutes. Cake top should be nicely browned, and a knife/toothpick inserted in the middle should come out batter-free. Remove from oven and let cool.
• Optional - whisk together ingredients for homemade vanilla bean glaze and top cake with the glaze. Enjoy!

Notes

*double the streusel recipe if you want to add extra on top of the cake, and make sure to lightly press into the batter with your fingers so it sticks.

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