Creating a delightful Gluten Free Cinnamon Coffee Cake can be an enchanting experience, bursting with rich flavors and comforting aromas. This cake stands out as an excellent choice for your next family brunch or cozy afternoon treat. Having made this recipe countless times, I can assure you that its moist texture and aromatic cinnamon swirls will have your guests reaching for seconds. The interplay of almond and oat flours brings a unique nuttiness to the cake, making it unforgettable.

Why You’ll Love Making It

What sets this cake apart? First, it’s incredibly easy to prepare, requiring minimal fuss while delivering impressive results. The combination of applesauce and butter ensures a moist crumb, making it perfect for sharing any time of year—be it a winter holiday brunch or summer picnics. Plus, it’s gluten-free, so everyone can indulge without worry!

"This cinnamon coffee cake is hands-down the best I’ve ever made. The texture was soft, and the flavor was just magical!" – Satisfied Baker

Step-by-Step Guide to Cooking It

This recipe is simple and straightforward, perfect for both novice and experienced bakers. You’ll start by preparing your wet ingredients, mix in the dry components, and layer it all together with a delectable cinnamon filling. In no time, you’ll have a delicious cake ready to impress!

What You’ll Need

To embark on this baking adventure, gather the following ingredients:

1/2 cup salted butter, softened
2/3 cup applesauce
2 eggs
1 cup white sugar
2 tsp vanilla extract
1 cup almond flour
1 1/4 cup oat flour (keep a bit aside for topping)
2 tsp baking powder
1/4 tsp salt
2 tbsp salted butter, melted (for the filling)
1 tbsp oat flour (for the filling)
2 tbsp white sugar (for the filling)
1/2 tbsp cinnamon (for the filling)
1/4 cup salted butter, slightly softened (for crumble topping)
1/4 cup light brown sugar (for crumble topping)
1/4 cup almond flour (for crumble topping)
1/2 cup oat flour (for crumble topping)
2 tsp cinnamon (for crumble topping)

Don’t hesitate to swap almond flour with coconut flour if you’re looking for an alternative!

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Cooking Steps

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened butter, applesauce, eggs, white sugar, and vanilla extract. Beat until well mixed.
Gradually add in the almond flour, oat flour, baking powder, and salt, mixing until smooth.
For the cinnamon filling, mix melted butter, oat flour, white sugar, and cinnamon in a separate bowl.
Prepare the crumble topping by mixing room temperature butter, brown sugar, almond flour, oat flour, and cinnamon. Use your hands or a fork to create crumbles.
Grease or line an 8×8 baking dish. Spread half of the cake batter evenly in the dish.
Sprinkle half of the cinnamon filling over the batter and swirl it gently into the mix.
Pour the rest of the cake batter on top and repeat with the remaining filling.
Finally, layer on the crumble topping, gently pressing it in.
Bake for 25 minutes. Remove from the oven, and place the crumble topping on gently before returning to bake for an additional 18 minutes.
Let it cool completely before slicing and serving.

Perfect Pairings for Gluten Free Cinnamon Coffee Cake

This cake shines on its own, but adding a dollop of whipped cream or a scoop of vanilla ice cream takes it up a notch. For a brunch spread, serve it alongside fresh fruit or a tangy yogurt parfait. Drizzle with a bit of caramel sauce for a decadent flair or pair it with a hot cup of coffee for that perfect morning boost.

Keeping Gluten Free Cinnamon Coffee Cake Fresh Longer

To maintain the cake’s freshness, store it in an airtight container at room temperature for up to three days. If you claim it won’t last that long (and I wouldn’t blame you), you can freeze leftovers for up to a month. Just wrap it tightly in plastic wrap and place it in a freezer-safe container.

Pro Chef Tips

Ensure your butter is at the right consistency. Softened but not melted butter will whip up better and contribute to the cake’s fluffiness.
When mixing the crumble topping, make sure to incorporate it lightly to avoid it becoming too dense.
Don’t skip the cooling step! Allowing the cake to cool completely will let the flavors meld beautifully and make slicing easier.

Creative Twists

Feeling adventurous? Consider adding chopped nuts or dried fruits into the batter for added texture. You could also play with the spices; nutmeg or pumpkin spice could create an entirely new flavor profile. Vegan alternatives are available, too—try substituting eggs with flaxseeds and using plant-based butters and sugars.

Your Questions Answered

How long does it take to prepare this cake?
The total time investment for mixing and baking is about 50-60 minutes, plus an additional cooling time.
Can I use a different flour?
Yes! If you’re not keen on almond flour, feel free to experiment with other gluten-free flours like coconut flour or a gluten-free all-purpose blend.
What’s the best way to reheat it?
If you decide to enjoy leftovers, slightly warm the pieces in the microwave for about 10-15 seconds, or reheat in the oven at 350°F for a few minutes to recreate that fresh-baked texture.

Enjoy making and savoring this scrumptious Gluten Free Cinnamon Coffee Cake! It’s an indulgent treat that promises to bring warmth and sweetness into any gathering.

Gluten Free Cinnamon Coffee Cake

Total Time: 63 minutes
Yield: 9 servings 1x
Diet: Gluten-Free

Description

A moist and flavorful gluten-free cinnamon coffee cake made with almond and oat flours, ideal for any brunch or cozy treat.

Ingredients

Scale

1/2 cup salted butter, softened
2/3 cup applesauce
2 eggs
1 cup white sugar
2 tsp vanilla extract
1 cup almond flour
1 1/4 cup oat flour (set some aside for topping)
2 tsp baking powder
1/4 tsp salt
2 tbsp salted butter, melted (for filling)
1 tbsp oat flour (for filling)
2 tbsp white sugar (for filling)
1/2 tbsp cinnamon (for filling)
1/4 cup salted butter, slightly softened (for crumble topping)
1/4 cup light brown sugar (for crumble topping)
1/4 cup almond flour (for crumble topping)
1/2 cup oat flour (for crumble topping)
2 tsp cinnamon (for crumble topping)

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened butter, applesauce, eggs, white sugar, and vanilla extract. Beat until well mixed.
Gradually add in the almond flour, oat flour, baking powder, and salt, mixing until smooth.
For the cinnamon filling, mix the melted butter, oat flour, white sugar, and cinnamon in a separate bowl.
Prepare the crumble topping by mixing room temperature butter, brown sugar, almond flour, oat flour, and cinnamon until crumbly.
Grease or line an 8×8 baking dish. Spread half of the cake batter evenly in the dish.
Sprinkle half of the cinnamon filling over the batter and swirl it gently into the mix.
Pour the rest of the cake batter on top and repeat with the remaining filling.
Finally, layer on the crumble topping, gently pressing it in.
Bake for 25 minutes. Remove from the oven, and place the crumble topping on gently before returning to bake for an additional 18 minutes.
Let it cool completely before slicing and serving.

Notes

Store the cake in an airtight container at room temperature for up to three days or freeze leftovers for up to a month.

Prep Time: 20 minutes
Cook Time: 43 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 250mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 40mg

Keywords: gluten free, cinnamon coffee cake, dessert, brunch, cake