Gluten-Free Cinnamon Coffee Cake

Gluten-Free Cinnamon Coffee Cake: Your New Go-To Cozy Bake

Is there anything better than the smell of cinnamon and sugar wafting through your kitchen? I’m talking about that warm, buttery, “come-hither” aroma that makes everyone in the house suddenly materialize by the oven, plates in hand. That’s the magic of a truly great coffee cake. But if you’ve been missing out because you’re navigating a gluten-free life, my friend, that ends today. This isn’t a “good for gluten-free” cake. This is a straight-up, no-questions-asked, absolutely incredible coffee cake that just happens to be gluten-free. We’re talking a melt-in-your-mouth tender crumb, a ribbon of sweet cinnamon swirling through the middle, and a buttery, golden crumb topping that gives you that perfect crunch with every single bite. It’s the kind of bake that turns a regular Tuesday into a celebration. So grab your favorite mug, preheat that oven, and let’s cook something awesome together.

Nana’s Kitchen & The Cake That Started It All

This recipe takes me right back to my Nana’s linoleum-floored kitchen in Georgia. She wasn’t a gluten-free baker, of course, but she was the queen of the “Sunday coffee cake.” It was her thing. The ritual was as important as the cake itself: the soft whir of her hand mixer, the way she’d let me level off the flour with my finger, and the absolute rule that the first slice had to be shared while it was still almost too warm to eat. That cake was about connection, about pausing for a moment of pure, buttery joy. When I started Food Meld, I knew I had to create a version that captured that exact feeling—no compromise on flavor or texture. It took a lot of testing (my neighbors were very happy taste-testers), but nailing this gluten-free version felt like honoring that tradition. It’s my way of making sure everyone gets to have that “Nana’s kitchen” moment, no matter what.

Gathering Your Flavor Arsenal

Here’s everything you’ll need to make this gluten-free wonder. Don’t just think of these as ingredients; think of them as your team players, each bringing something special to the game.

For the Cake:

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum): This is non-negotiable for structure. My top picks are Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. The xanthan gum is crucial—it replaces the gluten and keeps our cake from crumbling!
• 1 tsp baking powder & ½ tsp baking soda: Our leavening dream team. They work together to give us that perfect, fluffy rise. Make sure they’re fresh for maximum lift!
• ¼ tsp salt: The ultimate flavor enhancer. It makes the sweet notes pop and balances everything beautifully. Don’t you dare skip it.
• ½ cup unsalted butter, softened: This is where our rich, tender crumb comes from. “Softened” means it should give slightly when you press it, not melted. Pro tip: if you forget to take it out, cut it into chunks and it will soften faster.
• ½ cup granulated sugar: Sweetness and, believe it or not, it helps create a delicate texture by creaming with the butter.
• 2 large eggs: They bind everything together and add moisture. Take them out of the fridge when you take out the butter—room temp eggs incorporate way better.
• 1 tsp vanilla extract: The classic flavor backbone. A good quality vanilla makes a world of difference.
• ½ cup sour cream or plain yogurt: This is the SECRET WEAPON! The tanginess cuts the sweetness, and the fat content guarantees an unbelievably moist cake. I usually use full-fat sour cream, but yogurt works in a pinch.

For the Cinnamon Swirl:

• ⅓ cup brown sugar: I use dark brown for a deeper molasses flavor, but light brown works great too.
• 1 tbsp cinnamon: Don’t be shy! This is the star of the swirl. Use the best cinnamon you have—it’s worth it.

For the Crumb Topping:

• ½ cup gluten-free flour: Same blend as the cake.
• ¼ cup brown sugar: For sweetness and that slightly chewy texture.
• ½ tsp cinnamon: Because you can never have too much.
• ¼ cup cold butter, cubed: COLD is the key word here. We want little pea-sized bits of butter to create those irresistible, crispy crumbles.

Let’s Build This Masterpiece, Step-by-Step

This process is simple, but a few chef-style moves will take your cake from good to “can I have the recipe?!” level. Let’s do this.

1. Preheat and Prep: Fire up your oven to 350°F (175°C). Grab an 8×8-inch baking pan and give it a good grease with butter or a non-stick spray. I’m a big fan of lining it with parchment paper with a little overhang—it makes getting the cake out for perfect slices a total breeze.
2. Whisk the Dry Team: In a medium bowl, whisk together your gluten-free flour, baking powder, baking soda, and salt. Whisking is our first step to a uniform texture and ensures those leaveners are evenly distributed. No one wants a bite of just baking soda!
3. Cream the Butter & Sugar: In a larger bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer fitted with the paddle attachment. We’re not just mixing; we’re CREAMING. Do this on medium-high speed for 2-3 minutes until it’s light, pale, and fluffy. This incorporates air, which is essential for that perfect cake rise.
4. Incorporate the Wet Ingredients: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl. Mix in the vanilla. Now, add the sour cream and mix until just combined. The batter might look a little curdled at this point—that’s totally normal, don’t panic!
5. Bring It All Together: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined and no dry streaks of flour remain. DO NOT OVERMIX. Overmixing is the enemy of a tender crumb in gluten-free baking. A few lumps are A-okay.
6. Layer the Magic: Spread half of the batter into your prepared pan. It might be a little thick, so use a spatula or wet fingers to gently press it into an even layer. Now, sprinkle the entire cinnamon-sugar swirl mixture evenly over the batter. Dollop the remaining batter on top and carefully spread it out to cover the cinnamon layer. This can be tricky, but just do your best—it doesn’t have to be perfect.
7. Create the Crumb Topping: In a small bowl, combine the gluten-free flour, brown sugar, and cinnamon for the topping. Add the cold, cubed butter. Using your fingers, a pastry cutter, or a fork, work the butter into the dry ingredients until you have a mix of coarse crumbs and some larger, pea-sized pieces. This texture is what gives us that amazing crunch. Sprinkle this glorious mess evenly over the batter.
8. Bake to Perfection: Slide the pan into your preheated oven and bake for 35-40 minutes. You’re looking for a golden brown crumb top and a toothpick inserted into the center (avoiding a gooey cinnamon swirl pocket) coming out clean or with a few moist crumbs. The cake should also spring back lightly when touched in the center.
9. The Hardest Part: Wait! I know, I know. The smell is torture. But let the cake cool in the pan on a wire rack for at least 30-45 minutes before you even think about slicing into it. This allows the structure to set so you get beautiful, clean slices and not a crumbly mess. Your patience will be rewarded, I promise.

How to Serve This Slice of Heaven

This cake is a star all on its own, but a little flair never hurt. For that classic coffee shop vibe, place a warm square on a plate and dust it with a little powdered sugar. If you’re feeling decadent (and why wouldn’t you be?), a simple drizzle of vanilla glaze (just mix powdered sugar with a splash of milk or cream) takes it over the top. And of course, it’s begging to be served alongside a hot cup of your favorite coffee, a black tea, or even a cold glass of milk. Breakfast, brunch, or a 3 PM snack—this cake fits right in.

Make It Your Own: Fun Twists & Swaps

Once you’ve mastered the base recipe, the world is your gluten-free oyster! Here are a few of my favorite riffs:

• Apple Cinnamon: Fold ¾ cup of finely chopped apples (like Granny Smith) into the batter and add a pinch of nutmeg to the cinnamon swirl.
• Dairy-Free Delight: Use vegan butter sticks and a plant-based sour cream or yogurt (plain, unsweetened coconut yogurt works well).
• Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the crumb topping for extra texture and flavor.
• Chocolate Chip: Who says no to chocolate? Fold ½ cup of gluten-free chocolate chips into the batter.
• Lemon Blueberry: Swap the cinnamon swirl for a layer of fresh blueberries and lemon zest. Replace the cinnamon in the crumb topping with lemon zest.

Jackson’s Chef Notes & Kitchen Stories

This recipe has been through it all in my kitchen. I once, in a serious pre-coffee haze, tried to make it with baking SODA instead of baking POWDER. Let’s just say it was a very flat, very metallic-tasting lesson I won’t soon forget. Always double-check your containers! The recipe has evolved, too. The sour cream was a happy accident—I was out of yogurt one day and it turned out to be an even moister, more tender upgrade. My biggest tip? Trust the process. Gluten-free batter is often thicker than traditional batter, and that’s okay. Don’t be tempted to add more liquid. Just spread it as best you can, and I guarantee the result will be fantastic.

Your Questions, Answered

Q: My cake is dense and gummy. What happened?
A: The most common culprit here is overmixing. Once you add the flour, mix until *just* combined. The second culprit could be your specific gluten-free flour blend. Some blends with heavy bean flours can result in a denser texture. Stick to a trusted 1:1 blend like Bob’s or King Arthur for the best results.

Q: Can I make this dairy-free?
A: Absolutely! I do it all the time for friends. Use a high-quality vegan butter stick (like Miyoko’s or Earth Balance) and a plain, unsweetened plant-based yogurt or sour cream. The results are just as fantastic!

Q: The middle of my cake is still wet but the top is getting dark. Help!
A: Ovens can run hot! If the top is browning too quickly, tent it loosely with a piece of aluminum foil for the remainder of the baking time. This will slow down the browning and allow the center to cook through without burning the top.

Q: Can I double this recipe?
A: For sure! Double all the ingredients and bake it in a 9×13-inch pan. You’ll likely need to add 5-10 minutes to the baking time. Just keep an eye on it and use the toothpick test to know when it’s done.

Gluten-Free Cinnamon Coffee Cake

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• Author: Jackson Walker
• Total Time: 55 minutes
• Yield: 9 1x

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Description

Moist, fluffy, and warmly spiced—this Gluten-Free Cinnamon Coffee Cake brings cozy bakery vibes right to your kitchen. With a tender crumb, rich cinnamon swirl, and golden crumb topping, it’s the perfect companion to your morning coffee or afternoon break, without any gluten.

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Ingredients

Scale 1x2x3x

For the cake:

1 ½ cups gluten-free all-purpose flour (with xanthan gum)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

2 eggs

1 tsp vanilla extract

1/2 cup sour cream or plain yogurt

For the cinnamon swirl:

1/3 cup brown sugar

1 tbsp cinnamon

For the crumb topping:

1/2 cup gluten-free flour

1/4 cup brown sugar

1/2 tsp cinnamon

1/4 cup cold butter, cubed

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Instructions

Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.

In a bowl, whisk flour, baking powder, baking soda, and salt.

In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. Mix in sour cream.

Gradually add dry ingredients to wet until just combined.

Spread half the batter in the pan. Sprinkle with cinnamon swirl mix. Add remaining batter on top.

Mix crumb topping ingredients and sprinkle over the batter.

Bake 35–40 minutes or until a toothpick comes out clean. Cool before slicing.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 280 / Serving
• Fat: 16g / Serving
• Carbohydrates: 30g / Serving
• Protein: 4g / Serving

Nutritional Information

Prep Time: 15 min | Cook Time: 40 min | Servings: 9

Approx per serving: Calories: 280 | Protein: 4g | Carbs: 30g | Fat: 16g

*Please note: Nutritional information is an estimate only and will vary based on ingredients and brands used.

Final Thoughts

This Gluten-Free Cinnamon Coffee Cake is living proof that “gluten-free” doesn’t mean “second best.” It’s tender, buttery, and bursting with that sweet-cinnamon magic we all crave in a classic coffee cake. Whether you’re baking it for a slow Saturday morning, a brunch spread with friends, or just because your Tuesday needs a little extra comfort, this cake delivers every time.

I love that it captures the spirit of Nana’s Sunday ritual while being accessible to everyone at the table. It’s the kind of recipe that sparks memories, creates new ones, and reminds us that simple ingredients can turn into something unforgettable. So next time you’re craving that warm cinnamon hug, skip the bakery and make this cozy classic right at home.