Cinnamon Streusel Coffee Cake (gluten free)

It’s been a tradition that I bake a gluten-free coffee cake to take to brunch to supplement what we can eat. This year I wanted to bring something new, so I developed this Gluten-Free Cinnamon Streusel Coffee Cake. (Think delectable cinnamon roll… just without all of the extra work!)  Recipe courtesy of Megan Ancheta from Allergy Free Alaska.

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Votes: 26
Rating: 3.04
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Servings 9servings
Prep Time 15 minutes
Cook Time 38 - 45 minutes
Passive Time 30 minutes
Submitted By Megan Ancheta from Allergy Free Alaska
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 26
Rating: 3.04
You:
Rate this recipe!
Servings 9servings
Prep Time 15 minutes
Cook Time 38 - 45 minutes
Passive Time 30 minutes
Submitted By Megan Ancheta from Allergy Free Alaska
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
To make the Cinnamon Streusel:
  1. In a medium sized mixing bowl, whisk together the flour, organic cane sugar, organic brown sugar, ground cinnamon, and sea salt. Add the melted coconut oil, and use a fork to completely work it into the mixture until it resembles wet sand. Set aside.
To make the Coffee Cake:
  1. Preheat the oven to 350°F and generously grease a 9-inch baking dish or cake pan with coconut oil or vegan butter.
  2. In a medium sized mixing bowl, whisk together the flour, almond flour, organic cane sugar, baking soda, ground nutmeg, and sea salt. Set aside.
  3. To the bowl of an electric mixer, add the unsweetened applesauce, olive oil, eggs, honey, and vanilla extract. Mix until well blended.
  4. Carefully add the dry ingredients to the wet mixture and stir until just combined.
  5. Pour half of the cake batter into the prepared baking dish and spread it out evenly over the bottom of the pan.
  6. Use your hands to sprinkle half of the cinnamon streusel evenly over the top of the batter.
  7. Now top the cinnamon streusel with the remaining cake batter and use an offset spatula to carefully spread the batter out in an even layer. I find starting from the middle of the cake and working the batter out towards the outer edges works best.
  8. Sprinkle the remaining cinnamon streusel out in an even layer over the cake batter.
  9. Bake 38-45 minutes, or until a toothpick, when poked in the middle of the cake, comes out clean.
  10. Cool completely before topping with the glaze.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Cinnamon Streusel Coffee Cake (gluten free)

  1. Airenne

    I made a vegan version of this recipe using the items I had at hand and it was still fabulous! I replaced the eggs with flaxmeal, used vegan butter for the streusel, coconut oil in the cake, only had brown sugar and no honey, and threw some apples into the blender with a bit of OJ. Still worked out great, so it is a very forgiving recipe.

    Going to try it with hazelnut meal and real butter next. Thank you!

    Reply
  2. Kristi

    We made this as a treat for Christmas morning and it was wonderful. The only substitution we made was coconut sugar for the brown sugar. My family loved it!

    Reply

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