Gluten Free Coffee Cake

A soft and delicious recipe for Gluten Free Coffee Cake that you will love! Topped and filled with a cinnamon streusel!

Gluten Free Coffee Cake is a versatile and beloved treat that can be enjoyed in various settings throughout the day. It offers a delectable combination of flavors and textures that make it suitable for breakfast, a midday snack, or even a dessert. Despite its name, this cake does not actually taste like coffee. The misconception may arise due to its traditional pairing with coffee, enhancing the overall experience. While some may have been hesitant to try it as children, perhaps due to a dislike for coffee, they would be pleasantly surprised by the absence of that flavor. It’s a missed opportunity for those of us who could have enjoyed this delightful cake alongside our childhood cups of java. Nonetheless, it’s never too late to indulge in the goodness of Gluten Free Coffee Cake and create new memories with each bite.

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INGREDIENTS YOU NEED

Cake:

2 cups almond flour
1/4 cup coconut flour
1/3 cup brown sugar
2 tsp baking powder
1/4 tsp salt
3 large eggs room temperature
2 tsp vanilla extract
1/2 cup unsalted butter melted
1/3 cup unsweetend almond milk

Streusel:

1 cup almond flour
1/3 cup sugar
1/3 cup unsalted butter melted
1 tbsp ground cinnamon
OPTIONAL 1 tsp instant espresso
1/2 cup walnuts chopped

Optional Glaze:

1 cup powdered sugar
3-2 tbsp water

Overhead photo of Gluten Free Coffee Cake with a white drizzle

Instructions To Make Gluten Free Coffee Cake

Preheat your oven to 350 degrees F, line a 8×8 inch pan with parchment paper and set aside.
In a medium bowl, combine all the streusel ingredients. Mix until it forms a cinnamon crumble. Set aside at.
In a large mixing bowl, whisk together your almond flour, coconut flour, baking powder, brown sugar, and salt.
In another medium bowl, beat your eggs with melted butter, almond milk, and vanilla extract.
Pour your liquid ingredients into the dry ingredients and combine with a spoon until it forms a thick batter with no lumps. You can also use an electric beater on low speed as well.
Spread half of your batter into your prepared pan, and evenly spread half of your streusel on top. Top with remaining batter and then remaining streusel, slightly flatten your top layer of streusel so it sticks to your cake.
Bake for 30-40 minutes, until the cake is golden or a toothpick comes out almost clean.
Once your coffee cake has cooled to room temperature, make your glaze by mixing your ingredients together, adding water until you get your desired consistency. Drizzle over top of cake and cut into 16 equal slices, enjoy!