The BEST Coffee Cake (Gluten-Free & Dairy-Free)

This is the BEST gluten-free and dairy-free coffee cake recipe. This recipe is most, indulgent, and loaded with buttery cinnamon sugar goodness!

Prep Time: 50

Cook Time: 1 10

Cooling Time: 1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: Coffee Cake, Dairy-Free, Gluten-Free

Servings: squares

Calories: 416kcal

In small bowl, mix together plant milk and vinegar. Set aside.
While buttermilk sits, preheat oven to 350°F
In medium bowl, whisk together gluten-free 1:1 baking flour, oat flour, baking powder, baking soda, and salt. Set Aside.
In large bowl, whisk together eggs, buttermilk, sugar, and melted plant butter until homogenous.
Add half of the dry ingredients and whisk until everything is combined. Repeat with remaining dry ingredients and whisk until there are no lumps.
Scrape the bottom and sides of the bowl with a rubber spatula and make sure all dry ingredients are incorporated. Set aside and begin preparing the filling and the crumble topping.

In a medium bowl, add brown and white sugar, flour, , cinnamon, and salt.
Mix with a fork until dry ingredients are combined.
Add softened butter to the bowl and use a fork to press the butter into the dry ingredients until the mixture resembles a dampened sand-like texture. (You may also use a whisk to do this, but make sure to remove the crumble that sticks inside the whisk's wire loops and repeat this process a couple times until the texture is reached).
Set aside and resume making the coffee cake using the steps below.

Line baking dish with parchment paper horizontally and vertically. Then grease parchment paper with either non-stick spray or butter/oil.
Pour in half of the coffee cake batter into the lined and greased baking dish.
Spread outage cinnamon sugar filling into an even layer.
Carefully pour the remaining batter into an even layer over the cinnamon sugar filling.
Use a butter knife to thoroughly swirl the cinnamon sugar layer with the batter. (Starting at a corner the baking dish, take a butter knife and press all the way into the batter. Drag the butter knife through the batter from one side of the baking dish to the other, moving the batter and cinnamon sugar layer. Move down approximately an inch and make another horizontal line. Repeat until you reach the bottom of the baking dish. Turn the baking dish 90° and repeat this process, but this time, intersecting with the, now vertical lines.)
Using clean hands or a spoon, sprinkle the crumble topping over the top of the batter in an even layer.
Place on a baking sheet for easy mobility and place the oven for 1 hour and 50 minutes.
After 45 minutes, loosely cover the baking dish with tinfoil leaving room for the coffee cake to rise without touching the tinfoil. Bake for remaining time, checking with a toothpick every 5 minutes starting at the one hour mark.
The coffee cake is ready once a toothpick comes out clean, or with large crumbs out from the center of the cake.
Let cool before cutting.

Mix together powdered sugar, plant milk, and vanilla extract until smooth. Continue to stir while adding powder sugar until it reaches the consistently slightly thicker than glue.
Pour glaze over cooled cake. Let glaze set, or dive in!

For best results, I recommend using the flour blend listed in the recipe. Make sure to let better rest and cool for the listed time :)

Tried this recipe?Let us know how it was!