GLUTEN-FREE CINNAMON SWIRL COFFEE CAKE
on Nov 14, 2024, Updated Sep 07, 2025
This post may contain affiliate links. Please read our disclosure policy.
Buttery, moist, and full of cinnamon flavor, this coffee cake tastes decadent but is surprisingly gluten-free, dairy-free, and refined sugar-free.
For me, Christmas morning is about going all out and making a dish that I know everyone will love.
This Gluten-Free Cinnamon Swirl Coffee Cake is the ultimate Christmas morning breakfast! This coffee cake has all the delicious flavors of warm cinnamon rolls, but takes half the effort.
And of course, I also want it to fit within my preferences of being gluten-free, dairy-free, and refined sugar-free!
The bottom layer is an easy-to-make vanilla-infused cake, the ideal base for the cinnamon swirl and streusel topping.
Oats, cinnamon, dairy-free butter, and coconut sugar are mixed together and sprinkled on top before being baked in the oven (it’s the same method you’d use for my Gluten-Free Apple Crisp).
The result is an over-the-top breakfast treat that every family member and guest is bound to love. Just make sure you serve yourself a nice slice before the rest of the group dives in. Enjoy!
Get the Protein-Empowered digital cookbook!
Ingredients for Gluten-Free Coffee Cake
Despite its name, this recipe doesn’t include any coffee! Instead, you’ll find holiday pantry and fridge baking staples. Here’s what you’ll need for this breakfast morning cake.
- Gluten-Free Flour Blend: I use @bobsredmill 1:1 Gluten-Free Baking Flour for most of my holiday baking needs.
- Leavening Agents: A mix of baking powder and baking soda helps give the cake its rise and fluffiness.
- Coconut Sugar: This natural ingredient is used in the cake and the topping. It’s more than most of my recipes call for, but this is Christmas after all!
- Nut Milk: Any kind will do!
- Eggs: Be sure to leave these at room temperature. Room temperature eggs blend more easily with the other ingredients, ensuring everything is well combined.
Pin this recipe for later!
Pin It- Vanilla Extract: I reach for this in just about every baked good recipe!
- Avocado Oil: A neutral flavor oil, avocado oil replaces canola oil in this healthier cake.
- Apple Cider Vinegar: This may seem a bit out of place, but apple cider vinegar reacts with baking soda to give the cake a better rise.
- Cinnamon: If it’s in the recipe title, it must be important! I like Ceylon Cinnamon, which tends to have the most flavor and is the most nutrient-packed too.
- Quick-Cooking Oats: Oats add texture to the crumble-like topping. While oats are naturally gluten-free, be sure to check the packaging. Some brands are processed on equipment shared with other gluten ingredients/food products.
- Dairy-Free Butter: I like @miyokoscreamery dairy-free butter. If you aren’t dairy-free, feel free to swap for regular butter.
How to Make Gluten-Free Cinnamon Swirl Coffee Cake
Let’s get this coffee cake going by preheating the oven to 350°F. Grease a 9-inch cake pan and set aside.
In a small mixing bowl, add the gluten-free flour blend, baking powder, baking soda, and salt. Gently stir to combine and then set aside.
Add the coconut sugar, nut milk, eggs, vanilla extract, avocado oil, and apple cider vinegar to a large mixing bowl and mix until smooth using a hand mixer.
Add the dry ingredients to the wet mixture. Mix with the hand mixer until no lumps remain.
In a small mixing bowl make the cinnamon swirl by adding the cinnamon and 1 cup of coconut sugar and stir to combine.
Pour half of the cake batter into the prepared cake pan. Sprinkle half of the cinnamon sugar over the first layer of cake batter. (You’ll use the other half in a minute!)
Spread the remaining cake batter over the cinnamon sugar. To make the streusel topping, add the oats and dairy-free butter to the remaining cinnamon sugar and mix until fully incorporated.
Sprinkle the streusel over the top of the cake batter. Bake for 40 to 45 minutes until a toothpick inserted comes out clean.
Cool on a wire rack before serving….Slice and ENJOY!!
Other Gluten-Free Dairy-Free Holiday Treats:
- Chocolate Cake (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Pumpkin Spice Chocolate Chunk Cookies
- Gluten-Free Pumpkin Bread
GLUTEN-FREE CINNAMON SWIRL COFFEE CAKE
Ingredients
For the Cake:
- 2 ½ cups gluten-free flour blend (I used Bob's Red Mill 1:1 GF Flour)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup coconut sugar
- 1 ¼ cup nut milk, at room temperature
- 4 eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ cup avocado oil
- 2 teaspoons apple cider vinegar
For the Cinnamon Swirl:
- 1 ½ tablespoons cinnamon
- 1 cup coconut sugar
For the Streusel Topping:
- 1 cup quick-cooking oats
- ½ cup dairy-free butter, at room temperature
Instructions
- Preheat your oven to 350°F.
- Grease a 9-inch cake pan and set aside.
- Add the gluten-free flour blend, baking powder, baking soda, and salt to a small mixing bowl. Gently stir to combine and then set aside.
- Add the coconut sugar, nut milk, eggs, vanilla extract, avocado oil, and apple cider vinegar to a large mixing bowl and mix until smooth using a hand mixer.
- Add the dry ingredients to the wet mixture and mix with the hand mixer until no lumps remain.
- In a small mixing bowl make the cinnamon swirl by adding the cinnamon and 1 cup of coconut sugar and stir to combine.
- Pour HALF of the cake batter into the prepared cake pan.
- Sprinkle HALF of the cinnamon sugar over the first layer of cake batter.
- Spread the remaining cake batter over the cinnamon sugar.
- To make the streusel topping, add the oats and dairy-free butter to the remaining cinnamon sugar and mix until fully incorporated.
- Sprinkle the streusel over the top of the cake batter.
- Bake for 40 to 45 minutes until a toothpick inserted comes out clean.
- Cool on a wire rack before serving.
- Slice and ENJOY!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
Hope all is well!
Can I put this cake in the freezer?
Hi! I haven’t tried. I would wrap it in plastic wrap, then foil in an air tight container so it doesn’t get moist or freezer burn. Let me know if you try it!
Love this recipe. I swapped out the nut milk for a can of coconut milk and I loved it!0
Love that, Elizabeth! Thank you so much for leaving a comment and a review!
THoughts about drizzling an icing on top??
Sounds amazing!
Love how light and spongy the cake is!