Gluten Free Cinnamon Coffee Cake
This gluten free cinnamon coffee cake features tender crumb, cinnamon swirl, and buttery topping. Perfect breakfast crumb cake ready in under an hour!
You know what makes a Sunday morning feel absolutely magical? Walking into the kitchen and catching that incredible aroma of cinnamon and butter wafting from the oven. That’s exactly what this gluten free cinnamon coffee cake delivers—pure cozy morning bliss in every tender, crumbly bite.
I’ll never forget the first time I attempted a New York style coffee cake recipe after going gluten-free. My family had this beloved tradition of meeting at our favorite bakery every weekend, and I desperately wanted to recreate that experience at home.
After countless kitchen experiments (and a few hilarious flops), I finally cracked the code to making breakfast crumb cake that’s just as irresistible as the wheat-filled original.
This recipe uses a clever combination of almond flour and oat flour to create that signature tender crumb you’d expect from any classic NY coffee cake. The best part? It comes together in about an hour from start to finish, making it perfect for those mornings when you want something special without spending half your day in the kitchen.
Table of Contents
Ingredients
| Coffee Cake Base | Measurement |
|---|---|
| Salted butter, softened | 1/2 cup |
| Applesauce | 2/3 cup |
| Eggs | 2 |
| White sugar | 1 cup |
| Vanilla extract | 2 tsp |
| Almond flour | 1 cup |
| Oat flour | 1 1/4 cup |
| Baking powder | 2 tsp |
| Salt | 1/4 tsp |
| Cinnamon Sugar Filling | Measurement |
|---|---|
| Salted butter, melted | 2 tbsp |
| Oat flour | 1 tbsp |
| White sugar | 2 tbsp |
| Cinnamon | 1/2 tbsp |
| Crumble Topping | Measurement |
|---|---|
| Salted butter, slightly softened | 1/4 cup |
| Light brown sugar | 1/4 cup |
| Almond flour | 1/4 cup |
| Oat flour | 1/2 cup |
| Cinnamon | 2 tsp |
Instructions
Step 1: Set your oven to 350°F and let it preheat while you prepare the batter. This ensures even baking throughout your gluten free cinnamon coffee cake.
Step 2: In a large mixing bowl, combine the softened butter, applesauce, eggs, sugar, and vanilla extract until smooth and creamy. The applesauce adds moisture that keeps this breakfast crumb cake tender for days.
Step 3: Add the almond flour, oat flour, baking powder, and salt to your wet ingredients. Mix until just combined and smooth—overmixing can make gluten-free baked goods dense, so stop once you don’t see any dry streaks.
Step 4: For the cinnamon sugar filling, simply whisk together the melted butter, oat flour, white sugar, and cinnamon in a small bowl. This creates those gorgeous swirls that make every bite exciting.
Step 5: Make your crumble topping by combining the slightly softened butter with brown sugar, almond flour, oat flour, and cinnamon. Use your hands or a fork to work the mixture into pea-sized crumbles—this texture is what gives your NY coffee cake that iconic crunchy top.
Step 6: Grease or line an 8×8 baking dish with parchment paper for easy removal. Pour half of the cake batter into the dish and spread it evenly with a spatula, reaching all corners.
Step 7: Drizzle half of the cinnamon sugar filling over the batter, then use a butter knife to swirl it through in a figure-eight pattern. Don’t overmix—those beautiful marbled swirls are what you’re after!
Step 8: Add the remaining cake batter on top and spread evenly again. Drizzle the rest of your cinnamon filling over this layer and swirl it in just like before.
Step 9: Bake for 25 minutes until the edges start to set but the center still has a slight jiggle. This is when the magic happens—don’t skip this initial baking step!
Step 10: Remove from the oven and gently scatter your crumble topping over the surface. Press it softly into the cake, especially in the center where it’s still slightly underbaked. Return to the oven for another 18 minutes until the topping turns golden brown and smells absolutely incredible.
Step 11: Let your gluten free cinnamon coffee cake cool completely in the pan before cutting into squares. I know waiting is tough when it smells this good, but cooling helps the texture set perfectly!
Substitutions
Need to swap out the almond flour? Try using an equal amount of finely ground sunflower seed flour instead, which works beautifully for nut-free families. Just be aware that sunflower seeds can sometimes cause a slight greenish tint due to a natural reaction with baking powder—it’s totally safe and doesn’t affect the taste of your breakfast crumb cake at all.
If you don’t have oat flour on hand, you can easily make your own by blending certified gluten-free rolled oats in a food processor until they reach a fine powder consistency. This homemade approach works perfectly for any New York style coffee cake recipe and costs less than buying pre-made flour.
For a dairy-free version of this gluten free cinnamon coffee cake, replace the butter with your favorite plant-based alternative in equal amounts. I’ve had great success with both coconut oil and vegan butter sticks—just make sure they’re at the right temperature (softened for the batter, room temp for the crumble).
Want to reduce the sugar? You can cut the white sugar in the cake base down to 3/4 cup and use monk fruit sweetener in the cinnamon filling without sacrificing that classic NY coffee cake sweetness.
Troubleshooting
Is your cake turning out too dense? Well… this usually means the batter was overmixed or your oat flour wasn’t fresh. Gluten-free flours can develop a stronger structure when overworked, so mix just until combined for that light, tender crumb.
If the center of your breakfast crumb cake is still too gooey after the full baking time, don’t panic! Simply tent the top with aluminum foil to prevent over-browning and bake for an additional 5-8 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
Crumble topping sliding off the sides? This happens when the butter in your topping is too soft or melted. Make sure it’s just at room temperature—still holding its shape but soft enough to incorporate with the dry ingredients.
Finding your gluten free cinnamon coffee cake too crumbly when you cut it? Let it cool completely (I mean completely—at least an hour) before slicing. The structure continues to set as it cools, giving you those perfect, Instagram-worthy squares.
Storage
Store your breakfast crumb cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. The texture actually improves slightly after a day as the flavors meld together beautifully!
For longer storage, wrap individual squares tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator or pop a frozen square in the microwave for 30-40 seconds for a quick warm treat that tastes freshly baked.
Serving Suggestions
This gluten free cinnamon coffee cake is absolutely divine served slightly warm with a pat of butter melting into each piece. Pair it with your morning coffee or a cold glass of milk for the ultimate cozy breakfast experience.
Man, oh man, does this NY coffee cake shine at brunch gatherings! Serve it alongside fresh fruit, scrambled eggs, and maybe some yogurt parfaits for a spread that’ll have everyone asking for the recipe. It’s also perfect for holiday mornings like Christmas or Mother’s Day when you want something special without the stress.
Variations
Turn this into a kid-friendly dessert by adding a simple vanilla glaze drizzled over the cooled cake. Just whisk together 1 cup powdered sugar with 2 tablespoons of milk until smooth—kids absolutely love the extra sweetness!
For a chocolate chip twist on this breakfast crumb cake, fold 1/2 cup of mini chocolate chips into the batter before layering. The chocolate adds richness while still letting that beautiful cinnamon flavor shine through.
Create a seasonal fall version by adding 1/2 cup of diced apples or pears to the batter and increasing the cinnamon in the filling to a full tablespoon. This variation is stunning for Thanksgiving morning or any autumn gathering.
Want to make this even more true to a traditional New York style coffee cake recipe? Add 1/2 cup of sour cream to the batter in place of some of the applesauce for an extra tangy, tender crumb that’s simply irresistible.
Gluten Free Cinnamon Coffee Cake FAQs
Can I make this gluten free cinnamon coffee cake ahead of time?
Absolutely! Bake it the night before and store it covered at room temperature. The flavors actually deepen overnight, making it even more delicious for your morning gathering.
What’s the best way to ensure my breakfast crumb cake doesn’t stick to the pan?
I always recommend lining your 8×8 pan with parchment paper, leaving some overhang on two sides. This creates easy handles for lifting the entire cake out once it’s cooled, making slicing a breeze.
How do I know when my NY coffee cake is fully baked?
Insert a toothpick into the center after the full baking time—it should come out with a few moist crumbs but no wet batter. The edges will also pull slightly away from the pan when it’s ready.
Can I use this recipe to make muffins instead?
Yes! Divide the batter among 12 lined muffin cups, add small dollops of the cinnamon filling, and top with crumbles. Bake at 350°F for about 20-22 minutes for perfectly portable breakfast treats.
Why does my gluten free cinnamon coffee cake taste different from regular coffee cake?
The combination of almond flour and oat flour creates a slightly nuttier, more wholesome flavor than traditional wheat flour. Many people actually prefer this deeper taste profile—plus it keeps you satisfied longer!
This gluten free cinnamon coffee cake proves that going gluten-free doesn’t mean sacrificing those special bakery-style treats you love. Whether you’re exploring our classic snickerdoodle cupcake collection or trying this breakfast crumb cake for the first time, you’re building confidence in the kitchen with every delicious bite.
The beauty of this New York style coffee cake recipe is its versatility—it works for lazy weekend mornings, special celebrations, or those moments when you just need something comforting and sweet. If you’re craving more celebration-worthy gluten-free desserts, check out our show-stopping red velvet cupcakes that are perfect for any occasion.
Don’t let anyone tell you that gluten-free baking can’t deliver that authentic, melt-in-your-mouth texture of classic recipes. With the right combination of flours and a little kitchen confidence, you can create breakfast magic that brings everyone to the table with smiles on their faces!
Gluten Free Cinnamon Coffee Cake with Brown Sugar Crumble
Equipment
- 8×8 baking dish
- Large mixing bowl
- Small mixing bowl
- Spatula
- Butter knife
- Fork or hands for crumble
Ingredients
Coffee Cake Base
- ½ cup salted butter softened
- ⅔ cup applesauce
- 2 eggs
- 1 cup white sugar
- 2 tsp vanilla extract
- 1 cup almond flour
- 1 ¼ cup oat flour
- 2 tsp baking powder
- ¼ tsp salt
Cinnamon Sugar Filling
- 2 tbsp salted butter melted
- 1 tbsp oat flour
- 2 tbsp white sugar
- ½ tbsp cinnamon
Crumble Topping
- ¼ cup salted butter slightly softened (room temperature)
- ¼ cup light brown sugar
- ¼ cup almond flour
- ½ cup oat flour
- 2 tsp cinnamon
Instructions
- Set your oven to 350°F and let it preheat while you prepare the batter. This ensures even baking throughout your gluten free cinnamon coffee cake.
- In a large mixing bowl, combine the softened butter, applesauce, eggs, sugar, and vanilla extract until smooth and creamy. The applesauce adds moisture that keeps this breakfast crumb cake tender for days.
- Add the almond flour, oat flour, baking powder, and salt to your wet ingredients. Mix until just combined and smooth—overmixing can make gluten-free baked goods dense, so stop once you don’t see any dry streaks.
- For the cinnamon sugar filling, simply whisk together the melted butter, oat flour, white sugar, and cinnamon in a small bowl. This creates those gorgeous swirls that make every bite exciting.
- Make your crumble topping by combining the slightly softened butter with brown sugar, almond flour, oat flour, and cinnamon. Use your hands or a fork to work the mixture into pea-sized crumbles—this texture is what gives your NY coffee cake that iconic crunchy top.
- Grease or line an 8×8 baking dish with parchment paper for easy removal. Pour half of the cake batter into the dish and spread it evenly with a spatula, reaching all corners.
- Drizzle half of the cinnamon sugar filling over the batter, then use a butter knife to swirl it through in a figure-eight pattern. Don’t overmix—those beautiful marbled swirls are what you’re after!
- Add the remaining cake batter on top and spread evenly again. Drizzle the rest of your cinnamon filling over this layer and swirl it in just like before.
- Bake for 25 minutes until the edges start to set but the center still has a slight jiggle. This is when the magic happens—don’t skip this initial baking step!
- Remove from the oven and gently scatter your crumble topping over the surface. Press it softly into the cake, especially in the center where it’s still slightly underbaked. Return to the oven for another 18 minutes until the topping turns golden brown and smells absolutely incredible.
- Let your gluten free cinnamon coffee cake cool completely in the pan before cutting into squares. I know waiting is tough when it smells this good, but cooling helps the texture set perfectly!
