Easy Gluten Free Coffee Cake Recipe With Crumb Topping

This gluten free coffee cake recipe bakes up soft, moist, and full of cinnamon flavor. The batter uses sour cream for tenderness and a simple gluten free flour blend for structure. A brown sugar cinnamon layer runs through the center, and the top finishes with a buttery crumb that crisps as it cools. If you’ve been searching for easy gluten free coffee cake or GF coffee cake recipes that feel familiar and homemade, this one delivers with clean flavor and a satisfying texture.

This recipe uses a two-part structure. One half of the batter sits under a thick ribbon of cinnamon sugar, then the other half goes on top. That separation keeps the swirl distinct and prevents it from disappearing into the crumb.

I use a blend with xanthan gum already included. That’s important. It gives the structure that gluten would normally provide. Without it, the cake can turn out crumbly or uneven. If you’re looking through other coffee cake gluten free recipes, check that your blend contains it.

The batter stays smooth because of the sour cream. That extra fat and acidity creates a tight crumb, not too airy, not too dense. I’ve tried this cake with yogurt, but the results weren’t as balanced. The sour cream version holds its shape and slices neatly without drying out.

You can find this same texture in my GF carrot cake recipe. That one taught me the importance of combining acid with fat for tender results in gluten free bakes.

Ingredient Choices That Matter

The gluten free flour blend plays the biggest role. I use one with rice flour, potato starch, and tapioca. Make sure xanthan gum is part of it. If your mix doesn’t have it, the texture may collapse.

Butter brings flavor and richness. Softened, not melted. That distinction matters. Melted butter gives a dense result here. Stick with creaming.

Brown sugar carries the filling and the crumb topping. Its moisture and molasses flavor pair well with cinnamon. I’ve used coconut sugar in tests, and while it works, the topping turns darker and slightly more brittle.

You can use full-fat Greek yogurt in place of sour cream if needed, but I prefer the smoother finish from sour cream. It’s also what I use in my paleo bread when I want more moisture.

Cinnamon Sugar as the Core Flavor

That middle ribbon changes the whole experience of this cake. It’s a mix of brown sugar, cinnamon, and a bit of flour to help it hold. Without that touch of flour, the layer sinks.

I used to skip this step and just sprinkle cinnamon on top. It never gave the same result. When baked inside the cake, the sugar melts slightly and forms a soft, almost fudgy stripe that tastes like a bakery classic.

If you’ve made my black bean brownies, you know how much I care about texture contrast. That’s what this middle layer adds here.

What to Expect As You Bake

When creaming the butter and sugar, the mixture should look light and fluffy. Not just mixed. Give it 3 to 4 minutes. The air you incorporate here lifts the final crumb.

After adding eggs and vanilla, mix gently. Don’t overbeat. Then stir in half the dry mix, add sour cream, then finish with the rest of the flour. The final batter should feel thick but smooth.

Layering the batter and cinnamon sugar takes patience. I use a small offset spatula to nudge the top layer across without pulling up the filling underneath.

The crumb topping looks sandy at first, but once baked, it becomes crisp. You’ll see golden edges and a gentle crack through the center.

Know When It’s Done

Check the center with a toothpick after 45 minutes. You want a few moist crumbs, not wet batter. If it’s too clean, it might be slightly dry.

The top should feel set and have a light golden brown color. The crumb will firm up as it cools, so don’t overbake waiting for it to look crisp.

I usually give it 20 minutes in the pan before releasing the springform. That’s just enough time for the structure to set without trapping steam.

Storage and Freezing Notes

This gluten free dairy free coffee cake stays fresh at room temperature for two days, loosely covered. Any longer, and I move it to the fridge.

Sliced and wrapped individually, it freezes well. I’ve kept slices for up to two months. Thaw them at room temp and warm slightly before serving.

If you enjoy freezer-friendly bakes, my gluten free almond protein bars hold up just as well.

How You Can Adjust It

You can use dairy free butter and plant-based sour cream to make this gluten free dairy free coffee cake. I’ve tested both with good results.

To add fruit, fold ¾ cup blueberries into the top half of the batter. They keep their shape best when added frozen.

For a chocolate twist, swap the cinnamon sugar filling for ¼ cup cocoa powder mixed with ½ cup sugar. It changes the flavor but works beautifully.

You can also try chopped nuts in the crumb topping. Pecans hold up better than walnuts during baking.

Final Notes Before Serving

This cake pairs well with hot coffee, but I also like it with milky chai. For brunch, serve it with fresh berries or a fruit compote.

If you want to dress it up, a drizzle of vanilla glaze adds a soft finish. I’ve done that a few times when guests come over.

This is the kind of easy gluten free coffee cake that holds its shape, slices cleanly, and actually tastes good hours later. That matters.

Save This Recipe to Try Later

Pin this gluten free coffee cake recipe so you have it ready when brunch plans come up or you want something cozy to bake.

Share how yours turned out in the comments, especially if you try one of the variations.

Let’s swap notes.