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Gluten Free Cinnamon Coffee Cake

This Gluten Free Cinnamon Coffee Cake is a delicious way to step up your brunch game! It’s also a great make-ahead week-day breakfast since it freezes really well.

Gluten Free Cinnamon Coffee Cake is perfect for brunch or make-ahead breakfast. Recipe from @whattheforkblog | gluten free and dairy free | whattheforkfoodblog.com

This post is brought to you in partnership with Simply Organic. All opinions are my own.

Coffee cake is such a classic breakfast/brunch staple and this gluten free cinnamon coffee cake does not disappoint. It’s got all the things you love about a good coffee cake – it’s dense but has a nice cake-y texture, it’s full of warm cinnamon spice, and it’s got the all-important crumb topping.

I’ve also made mine dairy free but you could use regular milk and butter if desired. This coffee cake was adapted from the Strawberry Rhubarb Coffee Cake that I shared with you last Spring.

Gluten Free Cinnamon Coffee Cake is perfect for breakfast of brunch any time of the year. (gluten free and dairy free) | Recipe from @whattheforkblog | whattheforkfoodblog.com

As you can tell by the title, this gluten free cinnamon coffee cake has one special ingredient as the star: cinnamon. I used Simply Organic ground cinnamon in this recipe and it packs a fantastic cinnamon flavor. All that warm spice, so good! I’m actually participating in second recipe contest, a dairy-free bake-off, held by one of my blogging friends, Alisa from Go Dairy Free.

We’ve all been tasked to create a recipe using Simply Organic spices. While I love savory spices, cinnamon is one of my absolute favorites to cook and bake with. It makes everything smell (and taste!) so amazing. It’s the star ingredient to my slow cooker cinnamon applesauce, slow cooker apple butter, apple cider donuts, gluten free cinnamon sticks, and my cinnamon swirl muffins. I even top my broiled grapefruit with it!

Gluten Free Cinnamon Coffee Cake is perfect for breakfast of brunch any time of the year. (gluten free and dairy free) | Recipe from @whattheforkblog | whattheforkfoodblog.com

Please get in the kitchen and bake something sweet! Or savory. Your choice! You can follow along and see what others are sharing using the hashtag #OrganicMoments on Twitter, Instagram, or even Facebook. To vote for your favorite recipe or for more information about the bake-off, visit Go Dairy Free.

To keep with the brunch feel of this recipe, serve this alongside my ham and cheese quiche or bacon and swiss quiche plus a side of my bacon wrapped kielbasa bites and you will be in brunch heaven. Enjoy!

Gluten Free Cinnamon Coffee Cake is perfect for breakfast of brunch any time of the year. (gluten free and dairy free) | Recipe from @whattheforkblog | whattheforkfoodblog.com

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Gluten Free Cinnamon Coffee Cake is perfect for brunch or make-ahead breakfast. Recipe from @whattheforkblog | gluten free and dairy free | whattheforkfoodblog.com

Gluten Free Cinnamon Coffee Cake

Yield: Serves 12-16
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

This Gluten Free Cinnamon Coffee Cake is a delicious way to step up your brunch game! It’s also a great make-ahead week-day breakfast since it freezes really well.

Ingredients

For the Cake Batter:

  • 3 C all-purpose gluten free flour
  • 1 tsp xanthan gum
  • 1 C granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 C palm shortening
  • 1 1/2 C unsweetened coconut milk, room temperature
  • 1 Tbsp white vinegar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract

For the Topping:

  • 1/3 C palm shortening, measured then melted
  • 3/4 C gluten free flour
  • 1/4 tsp xanthan gum
  • 3/4 C sugar
  • 1 Tbsp ground cinnamon

Instructions

  1. Preheat oven to 350 degrees and spray a 9x13 inch baking dish with non-stick spray.
  2. Add the flour, xanthan gum, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine. Add the shortening and use a fork or pastry cutter to cut the shortening into the flour mixture until it forms coarse crumbs.
  3. In a separate medium bowl, whisk together the eggs, coconut milk, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and mix until combined. Transfer the batter to the prepared baking dish and set aside.

To make the topping:

  1. Add the melted palm shortening, flour, xanthan gum, sugar, and cinnamon to a small bowl and mix until it forms crumbs.
  2. Sprinkle the crumb topping evenly over the top of the cake.
  3. Bake the coffee cake at 350 degrees for 40-45 minutes or until a cake tester comes out clean. Cool before serving.

Notes

Adapted from my Gluten Free Strawberry Rhubarb Coffee Cake.

The crumb topping can be doubled, as I did for the photos. If you choose to double the crumb topping, add half to the top of batter then use a knife to slightly swirl it into the batter and gently press down into the batter a bit. Then top with the remaining topping and bake as directed.

Nutrition Information:

Amount Per Serving:Calories: 72Total Fat: 6gProtein: 4g

Gluten Free Cinnamon Coffee Cake (and dairy free) is perfect for breakfast or brunch. Recipe from @whattheforkblog | whattheforkfoodblog.com

This post contains affiliate links for products and ingredients used to make this recipe.

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Seema Jaising

Monday 10th of May 2021

Can I replace palm shortening with margarine ? As we don't have palm shortening available ?

Shay

Thursday 13th of May 2021

I haven't baked with margarine much but most likely. You could also use a vegan butter and if you don't need dairy free, use real butter.

Jaedon

Thursday 17th of December 2020

Hey y’all maybe I’m confused about the almond extract. Where does it get used? Because I can’t find it on the recipe instructions

Rilke

Friday 8th of May 2020

What’s the best way to store this overnight? I want to make it the night before serving it for brunch. Cover and leave on counter? Refrigerate?

Shay

Wednesday 17th of June 2020

I would cover tightly and leave at room temperature. Refrigerating it might cause it to dry out.

Janice

Sunday 12th of April 2020

This recipe is amazing! I added nuts and raisins and instead of white sugar for the topping, I used brown sugar. I will DEFINITELY make this again!

Katrina

Tuesday 7th of January 2020

Before I make this, I wanted to double check that this recipe calls for regular white sugar in the crumb topping (as opposed to brown sugar)? It looks amazing and we can't wait to try!!

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