A healthier gluten free dairy free coffee cake recipe without refined sugar – moist, tender and bursting with cinnamon, walnut and coffee flavor! This gluten free coffee cake can be enjoyed as a dessert or as breakfast with a cup of coffee.
Along with my other gluten free desserts like this Snowflake Bundt Cake or my Blueberry Muffins With Cinnamon Streusel – they all have something in common: cinnamon and a fluffy light texture. Be sure to try them too!
To this gluten free coffee cake recipe and it’s streusel topping I used less sugar (a combination of maple and coconut sugar) and less butter (dairy free butter) than other gluten free coffee cakes do. Consequently there’s a thinner layer of streusel, but still adds plenty of cinnamon flavor to the cake, and even some additional flavor since I also used some walnuts and ground coffee.
Overall it’s buttery and sweet and the crisp texture of cinnamon streusel perfectly complements the soft cake underneath.
You might also like this chocolate (carob) and coffee flavored cake or this Carob Swiss Roll Cake which are also gluten and dairy free!
Related: Walnut Cake – Greek Inspired Recipe (GF, DF)
Gluten Free Coffee Cake Recipe Overview
What you will get is a super moist fluffy gluten free coffee cake with a layer of sweet cinnamon filling baked in the middle.
The whole cake is topped with a cinnamon, coffee sweet crumb topping. No cake mixes and no gluten free junk is involved in this recipe, it is made from scratch and with healthier ingredients. You will need about one hour for making this gluten free coffee cake recipe from start to finish.
You can even make a paleo coffee cake if you switch to a grain free flour blend. Delicious and it tastes great the next couple of days also.
Related: Gluten Free Dairy Free Banana Pudding With Vanilla Wafers
A Gluten Free Crumb Cake or Coffee Cake?
Sometimes people confuse a coffee cake with a crumb cake and vice versa because they both seem to have that top streusel in common.
But the difference between a crumb cake and a coffee cake is mostly the amount and the crumb size, the texture and the sugar amount. Coffee cake’s crumbs are much smaller and thinner, they have a softer texture and less sugar! Plus they can be flavored with coffee, or not.
Gluten Free Dairy Free Coffee Cake Ingredients
You need:
- eggs – for structure
- maple sugar – or use coconut sugar (if you don’t mind a darker color)
- plant based yogurt – Greek style, unsweetened (this will give it extra moisture)
- plant based milk – unsweetened
- gluten free pastry flour mix (I make my own, or you can use your favorite)
- vegan butter – melted, it will keep the coffee cake moist and soft
- baking soda + lemon juice – or apple cider vinegar (the acid is needed for activating the baking soda, the combination will provide leavening without using baking powder)
- salt
- vanilla extract (optional, but who doesn’t like vanilla?).
Ingredients For Cinnamon Coffee Streusel Topping
- coconut sugar (it adds a new depth of flavor )
- cinnamon powder (that’s what makes an amazing coffee cake)
- powdered coffee – I used decaffeinated, and instant freeze dried because it’s finely ground into an almost powder-like form.
- ground pecans – or walnuts (about 3/4 cup halved nuts) for favor and crispness
- melted vegan butter – to form larger crumbs
Find the complete printable recipe with measurements below.
Easy Quick Dairy Free Coffee And Walnut Cake
What makes this gluten free coffee cake recipe extra-easy is that the batter is mixed up in just one bowl, which means faster prep and cleanup.
The walnuts give extra texture and flavor so don’t skip them (unless you are allergic) or use pecans instead.
Tip: If you prefer a different form choose a 9×9″ square pan. To get a taller coffee cake use a 8 inch round or square pan.
How To Make A Gluten Free Coffee Cake
1. Set the oven to 350F and line a 9×9 inch pan with parchment paper (the bottom only).
2. To make the gluten free coffee cake batter, start by beating the eggs and sugar in a large bowl until smooth and fluffy (about 5-7 minutes). Use a hand held mixer.
3. Then add the yogurt and milk (slowly pouring and combining with a spatula). Then add the vanilla extract, salt and the flour (add in batches while mixing with a spatula to prevent dispersing the bubbles and the formation of clusters). When the flour is almost incorporated add the melted butter and give it another gentle mix.
4. When ready to bake add the baking soda and the lemon juice to create the leavening. Gently mix to combine.
5. Pour half of the batter into your prepared pan and smooth toward the edges to create a base layer. Sprinkle about 1/3 of the streusel on top then add the remaining batter. Use your spatula to smooth the batter toward the edge.
6. Then sprinkle the other half of streusel crumble then transfer into the preheated oven and bake at 350F for about 45-50 minutes or until a skewer comes out clean from the center.
7. Give your cake 20 minutes to cool before transferring to a plate and serving.
How To Make The Cinnamon Walnut Streusel
1. I like to start off by making the cinnamon streusel and then the cake batter, but that’s ok if you’re doing it later. Just make sure you add the baking soda and lemon juice to the batter when everything is ready.
2. To make the streusel add the coconut sugar, ground walnuts, cinnamon and ground coffee to a bowl then whisk together.
3. Then add the melted butter and set aside (or place in the refrigerator while you’re making the batter – this will help to create larger crumbles).
PRO Tips For This Gluten Free Coffee Cake Recipe
Beating the eggs and sugar at the beginning is essential in order to keep the coffee cake – fluffy and airy. Try not to add more flour than specified even though other recipes require a denser batter.
If you don’t want your streusel to melt entirely while baking, place it in the freezer while making the batter and add it to the coffee cake 15 min before it is done cooking. This will prevent sinking as well.
Put parchment paper at the bottom of the pan for easy removal. Otherwise it would be a little tricky taking it out of the pan.
Substitutions And Add-ins
- For additional flavor and variety, add frozen peaches, blueberries or apples, this will make it even more delicious. Or you could toss in some fresh fruit just before putting in the pan.
- You can substitute the plant based yogurt with apple sauce.
- Use the same batter to transform this coffee cake into muffins.
- If you prefer it extra sweet, make a glaze: combine 1/4 cup coconut condensed milk with 2 tablespoons of plant based milk. Mix until smooth and drizzle over cooled cake.
Storing The Gluten Free Coffee Cake
- Storing leftovers: Keep at room temperature for up to 5 days in an airtight container. It will keep it’s moisture nicely.
- Freezing: Freeze in an airtight container for up to 3 months. I think it is best to pre-cut the coffee cake before freezing. It will thaw faster and you can enjoy one piece at a time without defrosting the whole cake.
- Thawing: Let it slowly thaw in your refrigerator for at least 24 hours. Or place it in your preheated oven (350 degrees F) covered (to prevent moisture loss) and heat for 15 minutes or until warm.
More Gluten Free Dairy Free Cakes
- Gluten Free Banana Cake With Dairy Free Frosting
- Apple Crepe Cake With Caramel Sauce
- Swiss Roll Cake With Carob Frosting (Gluten & Dairy Free)
- Gluten Free Dairy Free Banana Pudding With Vanilla Wafers From Scratch
- Christmas Snowflake Bundt Cake – Gluten Free, Dairy Free Recipe
Did your family love this dairy free gluten free coffee cake?
Please leave a comment and a rating below, the readers and I will appreciate it!
You Might Also Like: Gluten Free Banana Cake With Dairy Free Frosting
Gluten Free Coffee Cake – Dairy Free No Refined Sugar: Recipe + Video
Ingredients
Gluten Free Dairy Free Coffee Cake Batter:
- 3 large eggs
- 1/2 cup maple sugar - or coconut sugar (if you don't mind a darker color)
- 1/2 cup plant based yogurt - Greek style, unsweetened
- 1/2 cup plant based milk - unsweetened
- 2 cup gluten free pastry flour mix
- 1/2 cup vegan butter - melted
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 tsp lemon juice - or apple cider vinegar
Cinnamon Streusel Topping
- 3/4 cup coconut sugar
- 1.5 tsp cinnamon powder
- 1.5 tsp powdered freeze dried coffee - decaf
- 1 cup ground walnuts - or pecans
- 1/4 cup vegan butter - melted
Instructions
- Set the oven to 350F and line a 9×9 inch pan (round or square) with parchment paper (the bottom only).
Prepare The Cinnamon Walnut Coffee Streusel
- I like to start off by making the cinnamon streusel and then the cake batter, but that’s ok if you’re doing it later. Just make sure you add the baking soda and lemon juice to the batter when everything is ready.
- To make the streusel add the coconut sugar, ground walnuts, cinnamon and ground coffee to a bowl and whisk together. Place in the refrigerator while you mix the batter.
Prepare The Coffee Cake Batter
- To make the coffee cake batter, start by beating the eggs and sugar in a large bowl until smooth and fluffy (about 5-7 minutes). Use a hand held mixer.
- Then add the yogurt and milk (slowly pouring and combining with a spatula). Then add the vanilla extract, salt and the flour (add in batches while mixing with a spatula to prevent dispersing the bubbles and the formation of clusters). When the flour is almost incorporated add the melted butter and give it another gentle mix.
- When ready to bake add the baking soda and the lemon juice to create the leavening. Gently mix to combine.
Assemble The Gluten And Dairy Free Coffee Cake
- Pour half of the batter into your prepared pan and smooth toward the edges to create a base layer. Sprinkle about 1/3 of the streusel on top then add the remaining batter. Use your spatula to smooth the batter toward the edge.
- Then sprinkle the other half of streusel crumble in an even layer.
Bake the Coffee Cake
- Transfer into the preheated oven and bake at 350F for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
Serve
- Give your cake 20 minutes to cool before transferring to a plate and serving.
Video
Notes
Tips For Making Dairy And Gluten Free Coffee Cake
- This recipe is easy to adjust if you want to double or add more topping.
- Beating the eggs and sugar at the beginning is essential in order to keep the coffee cake fluffy and airy. Try not to add more flour than specified even though other recipes require a denser batter.
- If you don’t want your streusel to melt entirely while baking, place it in the freezer while making the batter and add it to the coffee cake 15 min before it is done cooking. This will prevent sinking as well.
- Put parchment paper at the bottom of the pan for easy removal. Otherwise it would be a little tricky taking it out of the pan.
Make it Vegan
Even though I didn’t try a vegan version yet, the only thing that needs replacement is the eggs. The changes I would do is use flax “eggs” (mix 3 tbsp of flax seeds with twice as much plant based milk) and add some more baking powder to help create more leavening.Recipe Variations
- For additional flavor and variety, add frozen peaches, blueberries or apples, this will make it even more delicious. Or you could toss in some fresh fruit just before putting in the pan.
- You can substitute the plant based yogurt with apple sauce as well.
- Use the same batter to transform this coffee cake into muffins.
- If you prefer it extra sweet, make a glaze: combine 1/4 cup coconut condensed milk with 2 tablespoons of plant based milk. Mix until smooth and drizzle over cooled cake.
Storing The Gluten Free Coffee Cake
- Storing leftovers: Keep at room temperature for up to 5 days in an airtight container. It will keep it’s moisture nicely.
- Freezing: Freeze in an airtight container for up to 3 months. I think it is best to pre-cut the coffee cake before freezing. It will thaw faster and you can enjoy one piece at a time without defrosting the whole cake.
- Thawing: Let it slowly thaw in your refrigerator for at least 24 hours. Or place it in your preheated oven (350 degrees F) covered (to prevent moisture loss) and heat for 15 minutes or until warm.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Aisha
Wednesday 23rd of December 2020
Wow the texture is sooo fluffy, we loved it! The cinnamon and coffee complement each other so well!
HealthyTasteOfLife
Friday 1st of January 2021
Yes the texture is similar to a fluffy sponge cake :) I'm really glad you enjoyed it!