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Close-up cross-section of gluten free cinnamon coffee cake slice showing double cinnamon sugar swirl inside soft almond flour cake

Gluten Free Cinnamon Coffee Cake

A soft, buttery gluten free coffee cake made with almond flour and oat flour, filled with a double cinnamon sugar swirl and topped with a golden streusel crumble. The perfect pairing for your morning coffee - and one of those recipes you'll make on repeat.
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Prep Time 30 minutes
Cook Time 42 minutes
Servings 12 slices

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 8x8 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.

Notes

Do not add the crumble before the first bake. Pre-baking the cake allows the structure to set so the topping stays on top where it belongs.
Use certified gluten free oats if you have celiac disease or serious gluten sensitivity.
Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for 1 to 2 weeks.
To freeze: wrap individual slices and freeze for up to 2 months.