I love my Gluten Free Coffee Cake recipe. The almond flour and oat flour blend creates a tender, delightful crumb alongside a cinnamon streusel topping that adds a crunchy twist. Mixed with eggs, unsalted butter, and sour cream, this cake pairs wonderfully with your coffee ritual for a blissful morning treat.

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I’m excited to share my Gluten Free Cinnamon Coffee Cake recipe with you all. I’ve always believed that this is the only coffee cake you’ll ever need.

I mixed 1 1/2 cups almond flour and 1/2 cup oat flour with 2 large eggs, 3/4 cup granulated sugar, and 1/4 cup brown sugar. When I added a dash of baking soda, a touch of baking powder, and a pinch of salt along with 1 tsp ground cinnamon and 1 tsp vanilla extract, it all came together so nicely.

My secret trick is folding in a bit of sour cream which makes the cake so moist and soft. The streusel topping?

It’s just as amazing with some almond flour, granulated sugar, a bit more cinnamon, and cold cubed butter. I even tossed in some chopped pecans for extra crunch.

I gotta say, every bite made my morning coffee taste even better. Give it a try!

Why I Like this Recipe

I really love this recipe because it’s not only gluten free but also super satisfying in flavor and texture. The almond and oat flours give it a lighter, nutty bite that’s just perfect, and I appreciate that even though it’s made with healthier flours, it still tastes indulgent.

I like the way the cinnamon sugar swirl comes through, giving every bite a warm spicy kick that reminds me of cozy mornings with coffee or tea. Also, the streusel topping is a game changer – it adds this delightful crunchy element that contrasts nicely with the soft cake, and honestly, that little bit of crunch makes the whole thing extra special.

Lastly, I enjoy that the recipe feels simple and straightforward even though it has these clever layers of flavor, which makes me feel like I’m treating myself without all the fuss.

Ingredients

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Almond flour is a good protein source with healthy fats that help keep you full.
Oat flour adds important fiber and gives a subtle, nutty sweetness to the cake.
Granulated sugar and brown sugar make it sweet while giving quick energy from carbs.
Eggs help bind the ingredients and add a bit more protein for a hearty bite.
Unsalted butter and sour cream lend richness and moisture which makes the cake delightfully tender.
Vanilla and cinnamon bring warm, inviting flavors that make the whole dish extra cozy.

Ingredient Quantities

1 1/2 cups almond flour

1/2 cup oat flour

3/4 cup granulated sugar

1/4 cup brown sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

2 large eggs

1/2 cup unsalted butter, softend

1/2 cup sour cream or plain Greek yogurt

1 tsp vanilla extract

1 tsp ground cinnamon

For streusel topping: 1/2 cup almond flour

For streusel topping: 1/4 cup granulated sugar

For streusel topping: 1/2 tsp ground cinnamon

For streusel topping: 3 tbsp unsalted butter, cold and cubed

Optional: 1 cup chopped pecans or walnuts

Optional: Powdered sugar for dusting

How to Make this

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1. Preheat your oven to 350°F and grease a 9‑inch round cake pan; dust it lightly with some almond flour if you have extra lying around.

2. In a large bowl, whisk together the almond flour, oat flour, baking soda, baking powder, salt, and 1 tsp of ground cinnamon until well mixed.

3. In another bowl, beat the 2 large eggs with the softened butter and sour cream (or Greek yogurt) until the mixture looks smooth, then stir in the 3/4 cup granulated sugar, 1/4 cup brown sugar, and 1 tsp vanilla extract.

4. Slowly fold the dry ingredients into the wet mixture using a spatula until just combined; try not to overmix or your cake might turn out dense.

5. Pour half of the batter into the pan. Drizzle a light sprinkle of granulated sugar mixed with a bit more cinnamon (you can use a bit from the batter) over it, then add the remaining batter and gently swirl a knife through it to create a cinnamon sugar pattern.

6. For the streusel topping, combine 1/2 cup almond flour, 1/4 cup granulated sugar, and 1/2 tsp ground cinnamon in a small bowl. Add 3 tbsp cold, cubed butter and work it in with your fingers or a fork until the mix is crumbly. Stir in chopped nuts if you’re using them.

7. Evenly sprinkle the streusel topping over the batter in the pan.

8. Place the pan in the oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out nearly clean.

9. When done, let the cake cool in the pan for around 10 minutes before transferring it to a wire rack.

10. Dust with a little powdered sugar if you like and serve it warm with your morning coffee or tea. Enjoy!

Equipment Needed

1. Oven – used to preheat to 350°F and bake the cake
2. 9-inch round cake pan – greased and dusted with almond flour before use
3. Mixing bowls – at least two, one for dry ingredients and one for the wet mix
4. Measuring cups and spoons – necessary for proper portions of flours, sugars, and spices
5. Whisk – for beating eggs in the wet mix and mixing dry ingredients thoroughly
6. Spatula – ideal for folding dry ingredients into the wet mixture without overmixing
7. Knife – to drizzle and swirl the cinnamon sugar pattern into the batter
8. Small bowl – to mix the streusel topping ingredients with butter and any optional nuts
9. Toothpick – to test if the cake is done by checking for a nearly clean toothpick when inserted in the center
10. Wire cooling rack – to let the cake cool properly after coming out of the pan

These items help ensure each step is done right and the final product turns out with the best texture and flavor.

FAQ

Question: Can I use plain yogurt instead of sour cream? Answer: Yep, plain Greek yogurt works just as well. It gives the cake a similar creaminess so dont worry if you dont have sour cream.

Question: How do I know when the cake is done? Answer: Just stick a toothpick in the center; if it comes out mostly clean, its ready. Sometimes a few moist crumbs is fine.

Question: Can I swap the pecans for other nuts? Answer: Sure thing, walnuts or even leave them out entirely if you dont like nuts. The streusel topping still adds a great crunch.

Question: How should I store leftover cake? Answer: Let it cool fully then put it in an airtight container in the fridge. It should be good for like 3 or 4 days; you can warm individual slices up in the microwave.

Question: Can I make this recipe dairy free? Answer: Yeah, you can swap out sour cream with a dairy free alternative like coconut cream, and use a dairy free butter if needed. The taste might be a bit different but it still comes out yummy.

Gluten Free Cinnamon Coffee Cake Recipe Substitutions and Variations

If you don’t have almond flour, you can try using walnut flour or hazelnut flour instead. They give a slightly different flavor but work pretty good in the cake.
For oat flour, you might replace it with a gluten free all-purpose flour blend or even rice flour. Just note that your texture might change a little bit.
If you’re out of unsalted butter, coconut oil is a solid replacement especially if you’re aiming for a dairy-free option. It may add a hint of coconut flavor so keep that in mind.
Sour cream or plain Greek yogurt can be swapped for each other if need be. If you’re looking for a tangy taste and a bit lighter texture, try using Greek yogurt instead.
For the granulated sugar in the recipe (and streusel topping), you can also use cane sugar if that’s what you have on hand, without too much difference in sweetness.

Pro Tips

1. When mixing the batter, try not to overdo it – just fold in the dry ingredients slow and steady so your cake doesnt get dense.
2. Make sure your butter is softened enough; if its too hard or too melted, it can really mess up the texture of the cake.
3. If you decide to add nuts, chop ’em finely so they mix in well and give you that extra crunch without overpowering every bite.
4. Keep an eye on the cake towards the end of the bake – ovens vary and a toothpick test is your best bet to ensure its done without drying it out.