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Gluten-Free Cinnamon Swirl Coffee Cake - Olivia Adriance
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5 from 3 votes

GLUTEN-FREE CINNAMON SWIRL COFFEE CAKE

Best paired with a warm cup of coffee (or matcha!), this Gluten-Free Cinnamon Swirl Coffee Cake may just be the highlight of Christmas morning!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breads, Breakfast, Dessert, Desserts
Cuisine: American
Keyword: Coffee cake, Gluten-free coffee cake, Gluten-free desserts, Sweet Breakfasts
Servings: 9
Author: Olivia Adriance

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

Calories: 487kcal | Carbohydrates: 62g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 73mg | Sodium: 800mg | Potassium: 64mg | Fiber: 5g | Sugar: 27g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 161mg | Iron: 3mg