Who decided cake was only for dessert? This gluten-free cinnamon coffee cake proves it absolutely belongs at the breakfast table too. It’s soft, tender, and layered with a cinnamon sugar filling and a buttery crumb topping that bakes up golden and crisp. A quick homemade buttermilk keeps the crumb moist, and the whole cake bakes in an 8×8 pan in about 40 minutes. It’s an easy recipe that works just as well for a weekend breakfast as it does for a simple dessert or afternoon pick-me-up.
Smaller Pan, Fully Baked Center
Coffee cake has always been a little bite of nostalgia for me, and my kids love it just as much as I do. So when readers told me the center of the old recipe wasn’t baking through, I went back to the kitchen to fix it. The earlier version made a big, deep cake in a 9×13 pan, and the middle could stay wet long after the edges were done. Moving it to an 8×8 pan changed everything. Heat reaches the middle of a smaller, shallower cake much sooner, so the center sets right as the crumb topping turns golden. You get the same rich flavor, moist crumb, and classic cinnamon swirl throughout, with improved structure and more reliable baking in the center. If you’ve made the previous version, you’ll notice a smaller cake that slices cleanly and is baked through to the middle. In my house, it still never lasts past lunchtime.
The batter starts with a quick homemade buttermilk. Stirring a little white vinegar into regular milk gives the cake a gentle tang and helps keep the crumb soft. You’ll also notice the batter is thick. That’s on purpose. A thick batter holds the cinnamon sugar layer in place, so it bakes into a soft ribbon through the middle instead of sinking to the bottom of the pan.
Made with simple ingredients and a reliable gluten-free flour blend, this coffee cake bakes up beautifully, slices cleanly, and is perfect for sharing.
My Pro Tip
The 205°F Check
The most common problem with gluten-free coffee cake is a center that looks done but isn’t. The crumb topping hides the surface, so the top can be golden while the middle is still underbaked.
This coffee cake is done when the center is set, and a toothpick inserted into the center comes out clean or with a few moist crumbs. For the most reliable results, use an instant-read thermometer. When it registers 205°F-210°F in the center, the cake is fully baked. A thermometer is especially helpful here because a toothpick can pass through a pocket of melted cinnamon sugar and come out sticky, even when the cake around it is done.
Tips for a Tender, Fully Baked Coffee Cake
- Measure the flour by weight. For the most accurate results, use the gram measurements provided. Scooping flour with a cup can easily give you more or less than the recipe needs, and too little flour can lead to a cake that is overly moist or gummy in the center.
- Trust the thick batter. The batter will be thick. This is normal and helps support the cinnamon filling and crumb topping. Resist the urge to add extra milk to loosen it.
- Let the buttermilk sit for the full 5-10 minutes. This gives the vinegar time to thicken the milk slightly, which adds tang and tenderness to the crumb.
- Cool before slicing. Allow the coffee cake to cool in the pan for at least 45 minutes. Gluten-free baked goods continue to set as they cool, and cutting into the cake too soon can result in a gummy texture.
- If your center turned out gummy. A gummy center is usually caused by underbaking, inaccurate flour measurements, or slicing the cake before it has fully cooled. Use the gram measurements when possible and bake until the center is fully set. An oven thermometer is worth it too, since an oven that runs cool can leave the middle underbaked.
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Gluten-Free Cinnamon Coffee Cake
Equipment
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1 8×8 baking dish
Ingredients
Cake
- 1 tbsp + 1½ tsp white vinegar
- ¾ cups + 2 tbsp milk dairy-free use unsweetened almond milk, cashew, or coconut milk
- 1 cup all-purpose gluten-free flour with xanthan gum I used King Arthurs GF Measure for Measure Flour
- 1 tsp baking powder
- ⅓ cup granulated sugar
- 3 tbsp + 1 tsp light brown sugar packed
- 1 tsp pure vanilla extract
- ⅓ cup butter melted, for dairy-free use Smart Balance butter
- 1 large egg room temperature
- 1 egg yolk
Filling
- ⅓ cup light brown sugar packed
- 1 tsp ground cinnamon
Topping
- ⅓ cup light brown sugar packed
- 3 tbsp + 1 tsp granulated sugar
- 6 tbsp all-purpose gluten-free flour with xanthan gum
- 1 tsp ground cinnamon
- 3 tbsp + 1 tsp butter melted, for dairy-free use Smart Balance butter
Instructions
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Gather and measure all ingredients. Preheat the oven to 350°F (177°C) and grease an 8×8-inch baking pan.
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Stir the vinegar into the milk and let it sit for 5 to 10 minutes to create a buttermilk substitute.
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In a medium bowl, whisk together the gluten-free flour, baking powder, granulated sugar, and brown sugar until combined.
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Add the melted butter and vanilla extract. Mix until the mixture becomes thick and sandy.
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Add the egg and egg yolk and mix until smooth and fully incorporated.
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Add the milk mixture in two additions, mixing after each addition until a smooth, medium thick batter forms.
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In a small bowl, stir together the brown sugar and cinnamon for the filling.
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In a separate bowl, combine the brown sugar, granulated sugar, flour, and cinnamon for the topping. Stir in the melted butter until crumbly.
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Spread half of the batter evenly into the baking dish.
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Sprinkle the cinnamon sugar filling evenly over the batter.
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Carefully spread the remaining batter over the filling layer.
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Sprinkle the crumb topping evenly over the batter.
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Bake for 38-45 minutes, until the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Let the coffee cake cool in the pan for at least 45 minutes before slicing and serving.
Notes
- This recipe was tested with King Arthur Gluten-Free Measure for Measure Flour. Better Batter Original Blend and Bob’s Red Mill Gluten Free 1:1 Baking Flour should also work, but texture and baking time may vary slightly with a different brand.
- If your flour blend does not contain xanthan gum, add ¼ teaspoon xanthan gum to the dry ingredients.
- I do not recommend almond flour, coconut flour, oat flour, or other single ingredient gluten-free flours, as they require different ingredient ratios and have not been tested in this recipe.
- For a dairy-free version, use a dairy-free butter like Smart Balance in both the cake and the topping, and an unsweetened dairy-free milk like almond, oat, or coconut milk for the buttermilk. This updated version has not been tested dairy-free, but readers have had success with these swaps in the original recipe.
- For the most accurate results, measure the flour by weight using the gram measurements. Too little flour can lead to a gummy center.
- The batter will be thick. This is normal and helps support the cinnamon filling and crumb topping.
- The cake is done when the center is set and a toothpick comes out clean or with a few moist crumbs. For the most reliable results, an instant read thermometer should register 205°F to 210°F in the center.
- Let the coffee cake cool in the pan for at least 45 minutes before slicing. Gluten-free baked goods continue to set as they cool.
- This recipe was updated and scaled to fit an 8×8-inch baking dish for more consistent baking results and a fully baked center.
Nutrition
How to Make Gluten-Free Cinnamon Coffee Cake Step by Step
Gather the ingredients: Gather and measure all ingredients. Preheat the oven to 350°F (177°C) and grease an 8×8-inch baking pan.
Make the buttermilk: Stir 1 tbsp + 1½ tsp (22 ml) white vinegar into ¾ cup + 2 tbsp (210 ml) milk. Let it sit for 5-10 minutes. It’s ready when it looks slightly thickened and lightly curdled.
Whisk the dry ingredients: In a medium bowl, whisk together 1 cup (120 g) King Arthur Gluten-Free Measure for Measure Flour, 1 tsp (4 g) baking powder, ⅓ cup (67 g) granulated sugar, and 3 tbsp + 1 tsp (45 g) packed light brown sugar until combined, with no lumps of brown sugar left.
Add the butter and vanilla: Add ⅓ cup (76 g) melted salted butter and 1 tsp (5 ml) vanilla extract. Mix until the mixture becomes thick and sandy. It should look like damp sand that holds together when you press it.
Add the egg: Add 1 large egg and 1 egg yolk (65 g total). Mix until smooth and fully incorporated. The batter will turn glossy and come together into a thick paste.
Add the buttermilk: Add the milk mixture in two additions, mixing after each addition until a smooth, medium-thick batter forms. It should fall from the spatula in heavy ribbons. It will seem thicker than most cake batters, and that’s exactly what you want.
Make the filling: In a small bowl, stir together ⅓ cup (67 g) packed light brown sugar and 1 tsp (2.5 g) ground cinnamon.
Make the crumb topping: In a separate bowl, combine ⅓ cup (67 g) packed light brown sugar, 3 tbsp + 1 tsp (45 g) granulated sugar, 6 tbsp (45 g) gluten-free flour, and 1 tsp (2.5 g) ground cinnamon. Stir in 3 tbsp + 1 tsp (50 g) melted butter until crumbly. You want a mix of small crumbs and pea-sized clumps.
Layer the batter and filling: Spread half of the batter evenly into the baking dish. Sprinkle the cinnamon sugar filling evenly over the batter, all the way to the edges.
Add the top layer: Carefully spread the remaining batter over the filling layer. Dropping it on in small spoonfuls and then gently spreading them together keeps the filling from getting dragged up into the batter.
Add the crumb topping: Sprinkle the crumb topping evenly over the batter.
Bake: Bake for 38-45 minutes, until the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The topping will be golden brown, and an instant-read thermometer in the center should read 205-210°F (96-98°C).
Cool and slice: Let the coffee cake cool in the pan for at least 45 minutes before slicing and serving. This is when the center finishes setting, so the slices come out clean.
Gluten-Free Flour Alternatives
This recipe was tested with King Arthur Gluten-Free Measure for Measure Flour. I also expect good results with Better Batter Original Blend and Bob’s Red Mill Gluten Free 1:1 Baking Flour.
Because gluten-free flour blends vary in their starches and absorb moisture differently, the texture and baking time may vary slightly when using a different brand. If your flour blend does not contain xanthan gum, add ¼ teaspoon xanthan gum to the dry ingredients.
I do not recommend substituting almond flour, coconut flour, oat flour, or other single-ingredient gluten-free flours, as they require different ingredient ratios and have not been tested in this recipe.
How I Like to Serve This Coffee Cake
I love this gluten-free coffee cake served slightly warm with a cup of coffee, tea, or a cold glass of milk. That’s the classic way, and honestly it’s hard to beat. When I’m hosting brunch, I pair it with gluten-free frittata. The savory eggs, spinach, and tomatoes balance the sweet cake, so the spread doesn’t feel like all dessert. The timing works out nicely too. Both bake at 350°F (177°C), so the frittata can go into the oven right after the coffee cake comes out, and the cake gets its full cooling time while the eggs finish.
On busy weekend mornings, I like to set out a tray of gluten-free breakfast burritos next to the coffee cake. They’re packed with scrambled eggs, sausage, melted cheddar, avocado, and salsa, so everyone gets something hearty and savory before going back for a sweet square of cake.
For a bigger holiday spread, I fill out the table with savory dishes from gluten-free brunch recipes. A couple of egg bakes or a breakfast casserole next to this coffee cake keeps the meal from tipping too sweet, and everything on the table is safe for gluten-free guests.
On chilly mornings, I set out mugs of dairy-free hot chocolate for the kids and coffee for the grown-ups. It turns an ordinary weekend breakfast into something that feels special.
Storage & Freezing Instructions
Store leftover coffee cake in an airtight container at room temperature for up to 2 days.
Refrigerator
For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. The crumb firms up in the fridge, so a quick warm-up before serving brings back that soft, fresh-baked texture.
Freezer
Allow the coffee cake to cool completely before freezing. Wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months. Freezing individual slices makes it easy to pull out just one for a quick breakfast.
Thawing
Thaw the coffee cake overnight in the refrigerator or at room temperature for several hours. A slow thaw in the fridge helps the cake hold onto its moisture.
Reheating
For a freshly baked taste, warm individual slices in the microwave for 10-15 seconds. You can also reheat slices in a 300°F (150°C) oven for 5-10 minutes until warmed through. The oven is my pick when I want the crumb topping to crisp back up.
More Gluten-Free Cinnamon Breakfast Recipes
- Gluten-Free Cinnamon Rolls: If the cinnamon sugar ribbon is your favorite part of this coffee cake, these rolls take it even further. They use a quick-rise yeast dough with your choice of cream cheese frosting or vanilla icing.
- Gluten-Free Apple Cider Donuts: These baked donuts are made with real apple cider and rolled in warm cinnamon sugar. The whole batch is ready in about 40 minutes.
- Gluten-Free Pumpkin Bread: This cozy quick bread is completely dairy-free and full of warm spices. It slices cleanly and freezes for up to 3 months.
- Easy Gluten-Free Apple Cinnamon Crumb Muffins: These muffins have the same buttery crumb topping you love here, paired with apple and cinnamon. They come with a dairy-free option.
Our Gluten-Free Cinnamon Coffee Cake recipe was originally published 5/8/20. It was retested, reworked, and republished to be better than ever 10/17/26.
The post Gluten-Free Cinnamon Coffee Cake appeared first on Mama Knows Gluten Free.
