You know that moment when you take a bite of something so soft, so buttery, so perfectly cinnamon-spiced – and you just stop talking mid-sentence? That’s exactly what this Gluten Free Cinnamon Coffee Cake does to people. Every. Single. Time.
This is not your sad, dense, “I guess it’s gluten free” coffee cake. This is the real deal – a pillowy-soft cake with a gorgeous cinnamon sugar swirl running through the middle and a golden, crumbly streusel topping that practically begs you to sneak a second slice.
Whether you’re whipping this up for a cozy Sunday brunch, a holiday morning, or just a Tuesday when you deserve something special with your coffee – this recipe has your back. It’s easy, it’s foolproof, and honestly? No one will even guess it’s gluten free.
Let’s bake!
Why You’ll Absolutely Love This Recipe
There are coffee cakes, and then there’s this coffee cake. Here’s what makes it stand out from the crowd:
It’s incredibly soft and moist. The combination of almond flour, oat flour, and applesauce creates a tender crumb that practically melts in your mouth. No dry, crumbly texture here – promise.
That cinnamon swirl is a game-changer. We’re layering the cinnamon sugar filling twice inside the cake, so every single bite has that warm, sweet cinnamon flavor woven through it.
The streusel topping is chef’s kiss. Buttery, crunchy, and packed with cinnamon – it’s the perfect contrast to that soft, pillowy cake underneath.
It’s naturally gluten free. Made with almond flour and oat flour, this recipe skips the gluten without skipping the flavor. Your gut will thank you, and your taste buds won’t notice a thing.
Perfect for entertaining or meal prep. Make it on Sunday and enjoy it all week long. It stores beautifully and tastes even better the next morning.
What You’ll Need: The Ingredients Breakdown
Good news – this recipe uses simple, wholesome ingredients you can find at any grocery store. Here’s a quick look at what goes into each component and why it matters:
For the Cake
Salted butter (softened): Butter is the soul of this cake. It adds richness, flavor, and that melt-in-your-mouth quality we’re chasing. Make sure it’s properly softened – not melted – so it creams perfectly into the batter.
Unsweetened applesauce: This is our secret moisture weapon. It adds natural sweetness and keeps the cake incredibly soft without making it heavy. Don’t skip it!
Eggs: Two eggs bring everything together, adding structure and binding so the cake holds its shape beautifully when you cut into it.
White sugar: Sweetens the cake to just the right level – sweet enough to feel like a treat, but not overwhelmingly sugary.
Vanilla extract: Two teaspoons of good vanilla extract add that warm, cozy undertone that makes homemade baked goods taste so much better than anything from a box.
Almond flour: This is one of my absolute favorite gluten free flours to bake with. It gives the cake a light, fluffy, almost cloud-like texture. You’ll use it in both the cake and the crumble topping.
Oat flour: Oat flour is the perfect partner to almond flour – it adds a little more structure so the cake doesn’t fall apart. (And yes, you can easily make your own at home – more on that below!)
Baking powder: Two teaspoons help the cake rise into that perfect, domed, bakery-style shape.
Salt: Just a pinch, but it makes every other flavor pop. Never skip the salt in baking!
For the Cinnamon Sugar Filling
Salted butter (melted): The base of our swirl – it helps the cinnamon and sugar melt into the batter beautifully.
Oat flour: Just one tablespoon helps the filling hold together so it swirls (instead of just sinking) into the cake.
White sugar + cinnamon: The dream team. Don’t be shy with the cinnamon – that’s what we’re here for!
For the Streusel Crumble Topping
Salted butter (room temperature): Slightly softened butter is key here. You want to be able to crumble it with your fingers to create those gorgeous, chunky clumps.
Light brown sugar: Adds a subtle caramel-like sweetness and helps the crumble get that gorgeous golden color in the oven.
Almond flour + oat flour: Together, they create a crumble that’s perfectly textured – not too fine, not too chunky. Just right.
Cinnamon: Two whole teaspoons, because the topping should be just as flavorful as the cake itself.
How to Make Your Own Oat Flour at Home (So Easy!)
Oat flour can be tricky to find at the store – and when you do find it, it’s often pricier than it should be. Making your own takes literally two minutes and costs a fraction of the price.
Here’s all you do:
Add old-fashioned rolled oats to a blender (a high-speed blender works best). Blend until you get a fine, powdery flour. That’s it! Seriously.
Pro tip: Make a big batch while you’re at it. Oat flour stores well in an airtight container at room temperature, and having it ready to go means you can make this coffee cake on a whim anytime the craving hits.
How to Make Gluten Free Cinnamon Coffee Cake: Step by Step
This recipe has three components – the cake, the cinnamon sugar filling, and the streusel topping – but don’t let that intimidate you. Each part is simple, and once they all come together, the result is absolutely spectacular.
Step 1: Preheat Your Oven
Set your oven to 350°F and let it fully preheat while you get everything else ready. A fully preheated oven is important for even baking!
Step 2: Make the Cake Batter
In a large mixing bowl, combine your softened butter, applesauce, eggs, white sugar, and vanilla extract. Mix until smooth and well combined.
Then add in the almond flour, oat flour, baking powder, and salt. Stir everything together until you have a smooth, thick batter. Set it aside.
Step 3: Make the Cinnamon Sugar Filling
In a small bowl, stir together the melted butter, oat flour, white sugar, and cinnamon until evenly combined. It should be a smooth, pourable consistency. If it starts to firm up while you’re working, just pop it in the microwave for a few seconds to loosen it back up.
Step 4: Make the Streusel Crumble Topping
In another bowl, combine the room temperature butter, brown sugar, almond flour, oat flour, and cinnamon. Use your hands or a fork to work everything together until you get those gorgeous, chunky crumbles. Set aside – don’t add this to the cake yet!
Step 5: Assemble the Layers
Grease your 8×8 baking dish and line it with parchment paper. (Spray the dish first so the paper sticks – it makes removal so much easier!)
Pour half the cake batter into the dish and spread it out evenly.
Spoon half the cinnamon sugar filling over the batter, distributing it evenly. Take a knife or toothpick and gently swirl the filling into the batter.
Pour the remaining cake batter on top and spread evenly again.
Spoon the remaining cinnamon sugar filling over the top and swirl it in again.
Step 6: First Bake
Bake for 25 minutes. This is an important step – we’re letting the cake structure set before adding the crumble, which prevents the topping from sinking in.
Step 7: Add the Crumble & Bake Again
Remove the cake from the oven. Gently and carefully place the crumble topping all over the top of the cake. Press it in lightly, especially in the center where the cake will still be slightly underbaked.
Return to the oven and bake for another 18 minutes.
Step 8: Cool Completely Before Cutting
I know, I know – it smells incredible and you want to dig in immediately. But please, let the cake cool completely before you cut it. Because this cake is so soft and moist, cutting it too early will cause it to crumble apart. Give it the time it deserves!
Once cooled, slice into squares and serve. Enjoy every single bite!
Expert Tips for the Perfect Coffee Cake (Every Time)
I’ve made this cake more times than I can count, and these tips will save you from the most common pitfalls:
Grease AND line your pan. Spray the dish first, then lay parchment paper on top. The spray helps the paper stick, and the paper makes lifting the cake out clean and easy. Cut the parchment into two strips – one left-to-right and one top-to-bottom – so you don’t have to fight with the corners.
Don’t skip the two-stage baking. Baking the cake for 25 minutes before adding the crumble is what keeps that streusel sitting on top where it belongs, not sinking into the middle. This is non-negotiable!
Be gentle with the crumble. The cake won’t be fully set when you add the topping the first time. Press it in softly – you’re not packing it down, just helping it make contact with the surface.
Use room temperature butter for the crumble. Too cold, and it won’t crumble properly. Too warm, and it’ll melt together. Room temperature is the sweet spot for getting those perfect chunky clumps.
Let it cool – really. This coffee cake is beautifully soft and moist, which is exactly what you want. But that softness means it needs time to fully set before slicing. Cool it completely, and your slices will be picture-perfect.
Why Is My Crumble Sinking?
If you’ve tried making coffee cake before and battled a sinking topping, you’re not alone – this was actually one of the trickiest parts to get right when developing this recipe!
The solution comes down to two things: making sure your batter is thick enough to support the topping, and baking the cake partially before adding the crumble. Both of these steps give the cake enough structure to hold that gorgeous streusel right where it belongs – on top.
Other reasons a crumble might sink: your oven temperature is off (an oven thermometer is a worthwhile investment!), or you’ve used too much baking powder, which can cause the batter to be too airy and unstable.
How to Store Gluten Free Cinnamon Coffee Cake
One of the best things about this coffee cake? It keeps beautifully, making it perfect for meal prep and entertaining ahead of time.
At room temperature: Store in an airtight container for up to 5 days. It actually gets even more tender and flavorful on day two!
In the refrigerator: For longer storage, keep it in the fridge where it will stay fresh for 1 to 2 weeks. Let slices come to room temperature before serving, or warm them up for 15-20 seconds in the microwave for that fresh-from-the-oven experience.
Serving Ideas: How to Enjoy This Coffee Cake
This coffee cake is perfectly happy being served on its own – it needs zero accessories. But if you want to make it even more of an occasion, here are a few ideas:
Serve it warm with your morning coffee or tea for the ultimate cozy breakfast moment.
Add a light dusting of powdered sugar on top for a pretty, bakery-style presentation.
Pair it with fresh berries or sliced fruit for a brunch spread that looks like you spent way more effort than you did.
Warm a slice and top with a tiny scoop of vanilla ice cream for a simple, stunning dessert.
Frequently Asked Questions
Can I make this dairy free?
You can try substituting a plant-based butter (like Earth Balance or Miyoko’s) in place of the salted butter in each component. The texture may vary slightly, but many readers have had great results!
Can I use a different size pan?
An 8×8 pan is ideal for this recipe. If you use a 9×9, the cake will be thinner and may bake faster – start checking it around the 20-minute mark on the first bake.
Is oat flour certified gluten free?
Regular oats can be cross-contaminated with gluten during processing. If you have celiac disease or a serious gluten sensitivity, look for oats that are specifically certified gluten free before making your oat flour.
Can I freeze this coffee cake?
Yes! Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen in the microwave.
Can I double the recipe?
Absolutely. Double all the ingredients and bake in a 9×13 pan. You may need to add a few extra minutes to each baking stage – just keep an eye on it and test with a toothpick.
Gluten Free Cinnamon Coffee Cake
Ingredients
Coffee Cake:
- 1/2 cup salted butter, softened
- 2/3 cup unsweetened applesauce
- 2 large eggs
- 1 cup white sugar
- 2 tsp vanilla extract
- 1 cup almond flour
- 1 1/4 cup oat flour
- 2 tsp baking powder
- 1/4 tsp salt
Cinnamon Sugar Filling:
- 2 tbsp salted butter, melted
- 1 tbsp oat flour
- 2 tbsp white sugar
- 1/2 tbsp cinnamon
Streusel Crumble Topping:
- 1/4 cup salted butter, room temperature
- 1/4 cup light brown sugar
- 1/4 cup almond flour
- 1/2 cup oat flour
- 2 tsp cinnamon
Instructions
- Preheat oven to 350°F.
- Make the cake batter: In a large mixing bowl, combine the softened butter, applesauce, eggs, white sugar, and vanilla extract. Mix until smooth. Add the almond flour, oat flour, baking powder, and salt. Stir until fully combined and smooth.
- Make the cinnamon sugar filling: In a small bowl, stir together the melted butter, oat flour, white sugar, and cinnamon until evenly combined. If it hardens, microwave for a few seconds.
- Make the crumble topping: In a bowl, combine the room temperature butter, brown sugar, almond flour, oat flour, and cinnamon. Use your hands or a fork to mix until crumbly clumps form. Set aside.
- Grease an 8×8 baking dish and line with parchment paper.
- Pour half the cake batter into the dish and spread evenly. Spoon half the cinnamon sugar filling over the top and swirl into the batter using a knife or toothpick.
- Add the remaining cake batter and spread evenly. Spoon the remaining cinnamon sugar filling on top and swirl again.
- Bake for 25 minutes.
- Remove from oven. Gently place the crumble topping evenly over the cake and press in lightly, especially in the center. Return to the oven and bake for another 18 minutes.
- Remove from the oven and allow to cool completely before slicing into squares. Do not cut while warm – the cake needs time to fully set.
