Gluten-Free Cinnamon Bun Coffee Cake
Coffee cake is delicious any time of year, but it seems more appropriate in the fall and winter months. This Gluten-Free Cinnamon Bun Coffee Cake is perfect for upcoming holidays or a cozy winter morning.
I have always associated coffee cake with company. When I was younger we always had coffee cake when my aunts or cousins would visit. Of course, most of the time it was store bought. My mother focused her baking skills on cookies and birthday/bundt cakes.Â
Why You'll Love This Recipe
- Perfect make ahead dessert
- Great when hosting overnight guests
- Goes well with tea or coffee
- Used pantry staples
- Can be made gluten-free or using regular all purpose flour
- It’s dairy-free
Ingredients
Brown Sugar – Light brown sugar
Cinnamon
Pecans/Walnuts – You can use either pecans or walnuts, whichever you prefer
Oil – A neutral oil such as vegetable or canola oil
Flour– Regular or Gluten-Free flour can be used. If using gluten-free flour make sure it has xanthan gum in the mix or you will need to add it.
Sugar – Regular granulated sugar
Baking Powder
Baking Soda
Salt
Eggs – You will need 2 large eggs
Milk – Regular or dairy-free milk can be used. I use almond milk.
Vanilla Extract
Powdered Sugar
The Topping
The topping is pretty straightforward, you use pecans or you can substitute walnuts or a combination if you want to. You can use oil instead of butter to keep it dairy free, but you can also melt butter in its place.
The Batter
Going gluten-free has its challenges but this cake is so yummy you will never know it’s gluten-free. The batter is so versatile that you can make it using regular flour if you don’t need to be gluten-free. The cake is super simple and adding some of the topping to the batter and mixing it in makes it even more tasty. Almond milk is my top milk choice for baking because it’s neutral tasting and works with all recipes. However, you can use regular milk if desired.Â
The Glaze
The glaze is pretty easy to make, you want it on the thicker side but still pourable. The amount of milk you add is really a preference. I also left it simple but you can certainly add some spices to it if you want to jazz it up a bit more, either way it’s really good.
Storage
Store the cake covered at room temperature up to 2 days.
Gluten-Free Cinnamon Bun Coffee Cake
Materials
For The Topping
- 1 cup Brown Sugar
- 1 tbsp Cinnamon
- 1/2 cup Chopped Pecans or Walnuts Chop into small pieces
- 2 tbsp Veg or canola oil
For the Cake
- 2 1/2 cups Gluten Free Flour
- 1 1/4 tsp Xanthan Gum Only if GF flour does not have it in the mix
- 1 cup Sugar
- 1 tbsp Baking powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Veg or canola oil
- 2 large Eggs
- 1 cup Dairy-free milk I used almond milk
- 1 Tbsp Vanilla extract
Glaze
- 1 cup Powdered Sugar
- 1 tsp Vanilla extract
- 2-3 tbsp Milk I used almond milk
Instructions
- Pre-heat oven to 350°F. Grease or line an 8x8 inch baking pan.
Make the Topping
- Combine brown sugar and cinnamon in a medium size bowl. Mix really well.
- Add chopped pecans or walnuts and mix again.
- Add oil, it may not seem like enough but it is. Mix really well so there are no large clumps.
- Set aside.
Make Cake Batter
- Combine all dry ingredients in a large bowl and whisk.
- In a seperate bowl combine all wet ingredients and mix well then add to the dry ingredients and mix again.
- Take 2 TBSP of the topping mixture and sprinkle over batter and mix it in.
- Pour the batter into prepared pan and sprinkle the top with the remaining toping mixture.
- Bake 45-55 in or until toothpick comes out clean.
- If topping starts to get too brown, cover it with foil and continue to bake until done.
Make the Glaze
- Once cake is cooled make the glaze.
- In a bowl combine powdered sugar and vanilla extract.
- Slowly add milk to reach the desired consistency. You want it thick but pourable so start by adding one tbsp at a time. You may not need to use all the milk.
- Drizzle over cooled cake.
Notes
- You can make this cake using regular flour and dairy, just swap them out where needed.
- A 9x9 pan can be used, the cake will be a bit thinner.
- You can add different spices or some cooked apples to the cake batter to make a different variation.
- Cup 4 Cup flour has dairy in it, so if you are planning on making it dairy-free please choose another gf flour such as King Arthur Measure for Measure.Â
Nutrition
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