Breakfast

Gluten Free Coffee Cake

Name: Gluten Free Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups (250g) rice flour; 1 cup (120g) tapioca starch; 1 teaspoon xanthan gum; 1 cup (200g) granulated sugar; 2 large eggs; 1/2 cup (115g) unsalted butter, softened; 1 teaspoon vanilla extract; 1/2 cup (60g) cold butter, cut into small pieces; 1/2 cup (60g) granulated sugar; 1/4 cup (30g) all-purpose gluten-free flour; Salt and pepper to taste

By Jonah Aldridge · June 19, 2026 · Breakfast

Prep20 min

Cook35 min

Total55 min

Serves8

There's something special about a warm slice of coffee cake on a lazy Sunday morning. As someone who's had to adapt to a gluten-free diet, I've found that it's not just about substituting ingredients, but about understanding the science behind gluten-free baking. In this recipe, I'll share my secrets for creating a tender, flavorful coffee cake that's perfect for anyone, regardless of dietary restrictions.

I still remember the first time I tried to make a gluten-free coffee cake. It was a disaster - the texture was all wrong, and it tasted more like cardboard than a sweet, fluffy treat. But I didn't give up. I experimented with different flour blends, resting times, and techniques until I finally landed on a recipe that worked. And that's what I'm excited to share with you today.

This gluten-free coffee cake is more than just a recipe - it's a game-changer for anyone who's struggled with gluten-free baking. The combination of rice flour, tapioca starch, and xanthan gum provides a perfect balance of texture and structure, while the 20-minute hydration rest ensures that the starches fully absorb the liquid and the crumb sets tender and even.

Whether you're a seasoned baker or just starting out, this recipe is designed to be approachable and easy to follow. So go ahead, grab a cup of coffee, and let's get started on this delicious gluten-free coffee cake recipe!

In this recipe, we'll be using a combination of gluten-free flours, including rice flour, tapioca starch, and xanthan gum. We'll also be adding in some sugar, eggs, and butter to give the coffee cake a rich and tender flavor. And to top it all off, we'll be adding a crunchy streusel topping made with cold butter, sugar, and flour.

Why You’ll Love This Recipe

This gluten-free coffee cake is easy to make and requires minimal special equipment.
The recipe is flexible and can be adapted to suit different tastes and dietary needs.
The combination of gluten-free flours and resting time creates a tender and even crumb that's similar to traditional coffee cake.
The streusel topping adds a nice textural element and flavor contrast to the soft and fluffy coffee cake.
The recipe is perfect for breakfast, brunch, or as a snack, and can be served with a variety of toppings and sides.
The coffee cake is moist and flavorful, with a delicate balance of sweet and savory flavors.

Why This Recipe Works

The key to this recipe's success lies in the combination of gluten-free flours and the resting time. By using a balanced blend of rice flour, tapioca starch, and xanthan gum, we can create a tender and even crumb that's similar to traditional coffee cake. The 20-minute hydration rest is also crucial, as it allows the starches to fully absorb the liquid and the crumb to set.

Another important factor is the use of cold butter in the streusel topping. By using cold butter, we can create a flaky and tender texture that adds a nice contrast to the soft and fluffy coffee cake.

Finally, the use of a moderate oven temperature and a doneness cue of 190-200°F ensures that the coffee cake is cooked through and golden brown. This attention to detail is what sets this recipe apart from others and makes it a reliable and delicious choice for anyone looking for a gluten-free coffee cake.

In addition to the ingredients and techniques used, the resting time and oven temperature also play a critical role in the success of this recipe. By allowing the coffee cake to rest for 20 minutes, we can ensure that the starches have fully absorbed the liquid and the crumb has set. And by using a moderate oven temperature, we can cook the coffee cake through without overcooking it.

Ingredients You’ll Need

To make this gluten-free coffee cake, you'll need a few special ingredients, including rice flour, tapioca starch, and xanthan gum. You'll also need some basic pantry staples, such as sugar, eggs, and butter. Be sure to choose high-quality ingredients, as they will affect the final flavor and texture of the coffee cake.

When shopping for gluten-free flours, look for brands that are certified gluten-free and made from high-quality ingredients. You can also experiment with different combinations of flours to find the one that works best for you.

2 cups (250g) rice flourRice flour provides a light and tender texture to the coffee cake. Look for a high-quality rice flour that is finely milled and has a neutral flavor.
1 cup (120g) tapioca starchTapioca starch helps to add structure and texture to the coffee cake. It's also a good source of fiber and can help to improve the overall nutritional content of the recipe.
1 teaspoon xanthan gumXanthan gum is a common ingredient in gluten-free baking, as it helps to improve the texture and structure of the final product. It can be substituted with guar gum or cornstarch if needed.
1 cup (200g) granulated sugarGranulated sugar adds sweetness and tenderness to the coffee cake. You can also use brown sugar or honey if you prefer a slightly different flavor.
2 large eggsEggs provide moisture and richness to the coffee cake. Make sure to use room temperature eggs for the best results.
1/2 cup (115g) unsalted butter, softenedUnsalted butter adds flavor and tenderness to the coffee cake. You can also use salted butter if you prefer a slightly different flavor.
1 teaspoon vanilla extractVanilla extract adds a sweet and creamy flavor to the coffee cake. You can also use almond extract or other flavorings if you prefer.
1/2 cup (60g) cold butter, cut into small piecesCold butter is used to make the streusel topping. It's essential to keep the butter cold, as it will help to create a flaky and tender texture.
1/2 cup (60g) granulated sugarGranulated sugar is used to make the streusel topping. You can also use brown sugar or honey if you prefer a slightly different flavor.
1/4 cup (30g) all-purpose gluten-free flourAll-purpose gluten-free flour is used to make the streusel topping. You can also use rice flour or other gluten-free flours if you prefer.
Salt and pepper to tasteSalt and pepper are used to add flavor to the coffee cake. You can adjust the amount to your taste.

Equipment You’ll Need

Large mixing bowlWhiskRubber spatula9x13-inch baking dishInstant-read thermometerPastry blender or food processor

How to Make Gluten Free Coffee Cake

1
Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.
2
In a large mixing bowl, whisk together the rice flour, tapioca starch, xanthan gum, and granulated sugar.
3
In a separate bowl, whisk together the eggs, softened butter, and vanilla extract.
4
Add the wet ingredients to the dry ingredients and mix until just combined. The batter should still be slightly lumpy.
5
Pour the batter into the prepared baking dish and smooth the top.
6
To make the streusel topping, combine the cold butter, granulated sugar, and all-purpose gluten-free flour in a bowl. Use a pastry blender or food processor to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
7
Sprinkle the streusel topping evenly over the coffee cake batter.
8
Bake the coffee cake for 35-40 minutes, or until it reaches an internal temperature of 190-200°F (88-93°C).
9
Remove the coffee cake from the oven and let it cool in the pan for 10 minutes.
10
Transfer the coffee cake to a wire rack to cool completely.
11
Once the coffee cake is cool, you can slice it and serve it. You can also store it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

Expert Tips

Make sure to use high-quality ingredients, as they will affect the final flavor and texture of the coffee cake.
Don't overmix the batter, as it can lead to a dense and tough coffee cake.
Use a pastry blender or food processor to work the butter into the dry ingredients for the streusel topping.
Don't overbake the coffee cake, as it can lead to a dry and crumbly texture.
Let the coffee cake cool completely before slicing and serving.
You can customize the recipe by adding different flavorings, such as nuts or chocolate chips, to the batter or streusel topping.

Common Mistakes to Avoid

Using low-quality ingredients, which can affect the final flavor and texture of the coffee cake.
Overmixing the batter, which can lead to a dense and tough coffee cake.
Not using enough liquid in the recipe, which can lead to a dry and crumbly texture.
Not letting the coffee cake cool completely before slicing and serving, which can lead to a messy and crumbly texture.
Not using the right type of flour, which can affect the texture and structure of the coffee cake.
Not adjusting the recipe for high altitude, which can affect the final texture and flavor of the coffee cake.

Variations and Substitutions

Adding nuts or chocolate chips to the batter or streusel topping for added flavor and texture.
Using different types of sugar, such as brown sugar or honey, for a slightly different flavor.
Adding a teaspoon of cinnamon or nutmeg to the batter for added spice.
Using a different type of flour, such as almond flour or coconut flour, for a gluten-free and low-carb option.
Adding a handful of dried fruit, such as cranberries or cherries, to the batter for added flavor and moisture.
Using a flavored extract, such as almond or coconut, instead of vanilla extract for a different flavor.

What to Serve With Gluten Free Coffee Cake

This gluten-free coffee cake is perfect for serving at breakfast or brunch. You can top it with a variety of ingredients, such as fresh fruit, whipped cream, or powdered sugar. It's also a great option for a snack or dessert, and can be served with a cup of coffee or tea.

Some other ideas for serving this coffee cake include topping it with a crumbly oat and brown sugar topping, or serving it with a side of scrambled eggs and bacon. You can also use it as a base for a breakfast strata, or as a topping for a fruit salad.

Fresh fruit, such as strawberries or blueberriesWhipped cream or powdered sugarScrambled eggs and baconOat and brown sugar toppingFruit saladYogurt or ice cream

Make-Ahead, Storage, Freezing and Reheating

This gluten-free coffee cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months, and thaw it at room temperature or in the microwave when you're ready to serve it.

To freeze the coffee cake, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. When you're ready to thaw it, remove it from the freezer and let it thaw at room temperature or in the microwave.

You can also make the coffee cake ahead of time and store it in the refrigerator for up to 24 hours. Simply wrap it tightly in plastic wrap or aluminum foil and refrigerate it until you're ready to serve it.

When reheating the coffee cake, you can use the microwave or oven. To reheat it in the microwave, wrap it in a damp paper towel and heat it for 20-30 seconds, or until it's warm and fluffy. To reheat it in the oven, wrap it in foil and heat it at 350°F (180°C) for 5-10 minutes, or until it's warm and fluffy.

Frequently Asked Questions

What type of flour is best for gluten-free baking?

The best type of flour for gluten-free baking is a combination of rice flour, tapioca starch, and xanthan gum. This blend provides a good balance of texture and structure, and can be used to make a variety of gluten-free baked goods.

Can I substitute other types of flour for the rice flour?

Yes, you can substitute other types of flour for the rice flour, but keep in mind that the texture and flavor may be slightly different. Some options include almond flour, coconut flour, and oat flour.

How do I know if my gluten-free coffee cake is done?

To check if your gluten-free coffee cake is done, insert an instant-read thermometer into the center of the cake. If it reaches an internal temperature of 190-200°F (88-93°C), it's done. You can also check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 24 hours or freeze it for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and refrigerate or freeze it until you're ready to serve it.

How do I store gluten-free coffee cake?

To store gluten-free coffee cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. You can store it at room temperature for up to 3 days, or freeze it for up to 2 months.

Can I customize this recipe with different flavorings?

Yes, you can customize this recipe with different flavorings, such as nuts, chocolate chips, or dried fruit. Simply add your desired flavorings to the batter or streusel topping and proceed with the recipe as instructed.

Is this recipe suitable for people with other dietary restrictions?

This recipe is gluten-free, but it may not be suitable for people with other dietary restrictions, such as dairy or egg allergies. However, you can easily substitute the butter and eggs with dairy-free and egg-free alternatives to make the recipe more inclusive.

Can I make this recipe in a different size pan?

Yes, you can make this recipe in a different size pan, but keep in mind that the baking time may be affected. A larger pan will result in a thinner coffee cake that bakes more quickly, while a smaller pan will result in a thicker coffee cake that bakes more slowly.

The Full Recipe

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