Name: Tender Gluten Free Coffee Cake with Cottage Cheese
Prep time: 14 min
Cook time: 35 min
Total time: 50 min
Cuisine: cake
Ingredients: 1/4 cup 4% small curd cottage cheese; 1/2 cup coconut sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups blanched almond flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/3 cup blanched almond flour; 1/3 cup coconut sugar; 2 tablespoons salted butter, cut in cubes; 1 teaspoon ground cinnamon

This is a vertical image looking down onto a white piece of parchment paper with a piece of coffee cake leaning on its side so you can see the thick layer of crumble topping and fluffy tender cake. The cake leans against another piece of coffee cake to the bottom right corner of the image. Another piece of coffee cake is in the top left corner of the image. Some caramel and crumbs are on the parchment paper to the bottom left corner of the image. — Gluten free coffee cake is made with cottage cheese and almond flour for a soft and tender crumb. A moist cake topped with cinnamon crumbles.

Gluten free coffee cake made with almond flour and cottage cheese is going to be a staple in your home, just wait!!

It’s soft and tender, making it the perfect crumbly cake to pair with your morning coffee or tea.

Cottage cheese is always on my shopping list, whether I’m eating it with some jam swirled in or mixing it into baked goods. If you’re in the same boat, try these Soft Baked Chocolate Chunk Cottage Cheese Cookies, they’re a favorite!

You’re Going to Love this Gluten Free Coffee Cake

The most perfect coffee cake! Whether you’re having it with your morning coffee or for a night cap with a scoop of ice cream, this coffee cake hits the spot.

Why are we adding cottage cheese?

So tender! The little cottage cheese curds throughout the batter make for a tender crumb once baked.

Moist, not soggy! The cottage cheese curds make sure the cake is moist without being overly soggy or oily.

This is a vertical image looking at a stack of three pieces of coffee cake from the side. The stack sits on a white piece of parchment paper with white tile in the background. Caramel is coming in from the top of the image, drizzling on the top of the stack and dripping down the front and sleft side of the stack. Another slice of coffee cake and crumbs are around the stack of coffee cake.

What can I use instead of cottage cheese?

If you don’t have cottage cheese on hand, feel free to sub in sour cream or Greek yogurt, I’m a big fan of a thick and creamy 4% whole milk yogurt.

This is an overhead horizontal image of a beige bowl with a spout and handle. In the bowl is cottage cheese, egg, coconut sugar, and a whisk with its handle leaning against the side of the bowl, pointing to the bottom right corner. The bowl sits on a white square tile surface. — Combine the cottage cheese, eggs, coconut sugar and vanilla and whisk until combined.

This is an overhead horizontal image of a beige bowl with a spout and handle. In the bowl are various colored dry ingredients on top of a light brown batter. A whisk with its handle leaning against the side of the bowl is pointing to the bottom of the image. The bowl sits on a white square tile surface. — Add the almond flour, baking powder, cinnamon and salt.

This is an horizontal image looking into a beige bowl with a spout and a handle from the side. The bowl sits on a white square tile surface. In the bowl is a light brown batter with cottage cheese curds visible throughout. A silver whisk with a black handle is in the bowl and leaning against the side of the bowl, pointing to the right bottom corner of the image. — Whisk all the ingredients until combined.

This is an overhead horizontal image of a white shallow bowl with a crumble in it. To the bottom right corner of the image is a square pan lined with parchment paper and a brown batter with white curds throughout it. The bowl and pan sit on a white square tile surface. — Pinch together the crumble ingredients to sprinkle on top of the coffee cake and bake.

How to Make Gluten Free Coffee Cake

Make the gluten free coffee Cake Batter

In a large bowl, whisk together the cottage cheese, coconut sugar, eggs and vanilla until combined.

To the bowl, add the almond flour, baking powder, cinnamon and salt. Whisk again until combined.

Line an 8×8 square pan with parchment paper.

Transfer the batter to the pan and use a rubber spatula to spread it out in an even layer.

Make the crumble topping

In a separate, smaller bowl, add the ingredients for the crumb topping: almond flour, coconut sugar, cubed butter, and cinnamon.

Use your fingers to press the butter into the dry ingredients. Continue to press the butter cubes until the ingredients come together into a crumble.

Combine the cake + crumble and bake!

Sprinkle the crumble on top of the cake batter in the pan.

Bake for 35 minutes until the edges puff up and the center is set.

Allow the coffee cake to cool in the pan before using the edges of the parchment paper to life the cake up onto a cooling rack or cutting board.

Cut into 12 pieces. Enjoy as is or drizzle with your favorite caramel sauce or vanilla icing.

This is an overhead vertical image of coffee cake cut in squares and placed on a wrinkled piece of parchment paper. The coffee cake is drizzled with caramel and a sprinkle of cinnamon. One square of coffee cake is standing on its side to reveal the soft fluffy texture of the cake.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian