The BEST Gluten-Free Coffee Cake (1 Bowl!)
The BEST gluten-free, dairy-free coffee cake is here! Perfectly sweet, fluffy, packed with cinnamon, and SO delicious. Just 1 bowl required!
Servings 16 (Slices)
Ingredients
CAKE
- 3/4 cup cane sugar* (ensure organic if vegan)
- 1/2 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
- 2 large eggs (pasture-raised, organic when possible // if vegan, sub 6 Tbsp applesauce*)
- 2/3 cup dairy-free yogurt (plain, unsweetened // we like a thicker coconut yogurt like Culina // if not dairy-free, we suggest Greek yogurt)
- 1 ½ cups MB 1:1 Gluten-Free Flour Blend*
- 3/4 cup almond flour (we like Wellbee’s)
- 2 tsp baking powder
- 3/4 tsp sea salt
SWIRL
- 1 ½ Tbsp brown sugar (ensure organic if vegan)
- 1 ½ tsp cinnamon
TOPPING
- 1/2 cup MB 1:1 Gluten-Free Flour Blend*
- 1/4 cup softened vegan butter (we like Miyoko’s // dairy butter works if not vegan/dairy-free)
- 1/4 cup packed brown sugar (ensure organic if vegan)
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350 degrees F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
- CAKE BATTER: To a medium mixing bowl, add the cane sugar and softened vegan butter. Using an electric mixer, beat on medium/high speed until light and fluffy. Next, add eggs and beat until pale yellow and fluffy. Add dairy-free yogurt and mix again. Finally, add gluten-free flour, almond flour, baking powder, and sea salt and mix until fully incorporated. The batter will be very thick — somewhere between cake batter and cookie dough.
- Spread half of the batter on the bottom of your parchment-lined baking pan and sprinkle the top with 1 ½ Tbsp of brown sugar and 1 ½ tsp cinnamon. Spread the remaining batter on top of the cinnamon sugar, scraping the bowl clean.
- TOPPING: To the same (now empty) mixing bowl, add the gluten-free flour, vegan butter, brown sugar, cinnamon, and salt and mix on low speed until fully combined. It should look crumbly.
- Sprinkle the crumble topping evenly over the top of the coffee cake. Bake for 38-42 minutes, until a toothpick inserted comes out clean with only a few crumbs left on the toothpick. Let cool in the pan for 15 minutes before removing and cooling for another 15. Enjoy warm or at room temperature.
- Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. To freeze, place cake slices in an airtight container and freeze for up to 1 month. Let come to room temperature to defrost.
Video
Notes
*For a vegan version, check out our 1-Bowl Vegan Coffee Cake (GF, Oil-Free).
*We tested with coconut sugar and while it works, we much preferred the cane sugar version. The cane sugar yielded a light, fluffy texture and a perfectly sweet flavor.
*Our DIY GF Flour Blend also works in this recipe, but it’s a little crumbly. Store-bought blends (such as Bob's Red Mill 1:1 GF Baking Flour) would also likely work but will probably be a bit crumbly.
*Nutrition information is a rough estimate.
*We tested with coconut sugar and while it works, we much preferred the cane sugar version. The cane sugar yielded a light, fluffy texture and a perfectly sweet flavor.
*Our DIY GF Flour Blend also works in this recipe, but it’s a little crumbly. Store-bought blends (such as Bob's Red Mill 1:1 GF Baking Flour) would also likely work but will probably be a bit crumbly.
*Nutrition information is a rough estimate.
Nutrition (1 of 16 servings)
Serving: 1 slice Calories: 221 Carbohydrates: 26.3 g Protein: 2.4 g Fat: 12.5 g Saturated Fat: 7.9 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 23 mg Sodium: 273 mg Potassium: 95 mg Fiber: 1.3 g Sugar: 14.3 g Vitamin A: 38 IU Vitamin C: 0 mg Calcium: 65 mg Iron: 0.9 mg