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–+ servings
Cinnamon Bun Coffee Cake with cut piece
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4.50 from 4 votes

Gluten-Free Cinnamon Bun Coffee Cake

Delicious Gluten-Free Cinnamon Bun Coffee Cake that's Gluten-Free and Dairy-Free made with simple ingredients you have on hand.
Prep Time15 minutes
Active Time45 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: coffee cake, cinnamon, gluten-free, dairy-free
Yield: 8
Calories: 629kcal
Author: Stillwood Kitchen

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. 

Nutrition

Serving: 1Serving | Calories: 629kcal | Carbohydrates: 98g | Protein: 7g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 497mg | Potassium: 136mg | Fiber: 5g | Sugar: 69g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 2mg