Gluten free coffee cake is the perfect skillet recipe to snack on! Whether you have it in the morning with your cup of coffee or as an afternoon pick me up, you’re going to be making this coffee cake on repeat!
If you love breads to enjoy in the morning try this Seedy Cranberry Flaxseed Bread or this Sweet Potato Bread. And, there’s always banana bread! Try this Oat Flour Banana Bread or this Double Chocolate Banana Bread!
What is a Coffee Cake?
In the United States a coffee cake is a sweet cake intended to be eaten with coffee. It may or may not actually be flavored with coffee.
Because I’m all about adding coffee into my life wherever I can, I am both adding some espresso powder for flavor and consuming this coffee cake alongside my oat milk latte. Coffee on coffee.
Ingredients for Gluten Free Coffee Cake
- Coconut Sugar: because our cake needs a delicious caramel flavor and we have to sweeten it up!
- Unsalted Butter: unsalted because we’re adding in some salt later. You can sub in refined coconut oil or your favorite vegan butter if you prefer! Check out my favorite trick for How to Soften Butter!
- Vanilla Extract: for some cozy coffee cake flavor!
- Eggs: to bind the cake together!
- Blanched Almond Flour: this is the base of this coffee cake. I like blanched almond flour because it’s not only the perfect pastry, coffee cake color, but also a finer texture than an almond meal.
- Espresso Powder: because it’s a coffee cake and although we don’t really need any coffee flavor in a coffee cake, I think it’s a nice touch. You can leave this out if you prefer!
- Baking Powder + Salt: for some baking magic. Brings the fluff. Brings out the flavor.
Can I Make This Dairy Free?
Yes! The dairy in this recipe is the butter and the milk for the vanilla glaze. Instead of butter you can use refined coconut oil or your favorite vegan butter. Instead of the whole milk in the vanilla glaze, any dairy free milk works great!
Can I Make This Egg Free?
Honestly, I’m not sure! This cake has two eggs and I haven’t tested it with flax eggs or egg replacers. So, if you do any experimenting, let me know how it goes! Leave me a comment below so others can benefit!
Can I Make This Nut-Free?
I’m using almond flour as the base here and am super comfortable with it staying as a nutty coffee cake. If you’re trying to make this nut-free, I think the best option would probably be oat flour. I would probably only use about 1 cup of oat flour, although I haven’t tested it so not completely sure how accurate that measurement is.
How to Make this Gluten Free Coffee Cake
Step 1: Make the batter.
In a large bowl, whisk together the coconut sugar, butter, vanilla, and eggs. Add the almond flour, espresso powder, baking powder, baking soda and salt to the bowl. Whisk until combined.
Step 2: Make the streusel crumble.
In a small bowl, fold together the almond flour, coconut sugar, butter, and cinnamon to make the crumble mixture.
Step 3: Assemble.
Grease a 10 inch oven-proof skillet. Transfer the cake mixture to the skillet and spread out in an even layer.
Use your hands to sprinkle the crumble mixture on top of the cake.
Step 4: Bake.
Bake for 18 minutes until the center is set when you wiggle the skillet.
Remove the pan from the oven and allow to cool for 5 minutes.
Step 5: Drizzle.
Whisk together the powdered sugar and milk. Drizzle on top of the coffee cake and cut into slices.
Can I Make this Gluten Free Coffee Cake in Another Pan?
Yes! I used an 8-inch oven-proof skillet but you can use a cake pan or even make these into muffins! Just keep your eye on them as they bake and adjust bake time as needed.
How to Store Leftovers
Keep leftovers at room temperature in an airtight container for about 3 days. Or, you can store this in an airtight container in the fridge for about 1 week. Reheat in the microwave or oven until warmed through.
You can also store this in the freezer. Wrap up individual slices in plastic wrap and store in an airtight container or large plastic bag. Defrost in the fridge and then reheat in the microwave or oven until warmed through.
- 4 tablespoons unsalted butter, melted
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups blanched almond flour
- 1 tablespoon instant espresso powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup blanched almond flour
- 1/4 cup coconut sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 cup confectioner’s sugar
- 1 1/2 – 2 tablespoons milk
- Preheat oven to 350F.
- In a large bowl, melt the butter in the microwave.
- Add the coconut sugar, vanilla, and eggs and whisk until combined.
- Add the almond flour, espresso powder, baking powder, and salt to the bowl.
- Whisk until combined.
- Grease a 8 inch oven-proof skillet.
- Transfer the cake mixture to the skillet and spread out in an even layer.
- In a small bowl, make the crumble streusel. Use a fork to combine the almond flour, coconut sugar, melted butter, and cinnamon to make the crumble mixture.
- Use your hands to sprinkle the crumble mixture on top of the cake.
- Bake for 20 – 25 minutes until the center is set when you wiggle the pan.
- Remove the pan from the oven and allow to cool for 5 minutes before cutting into it.
- In a small bowl whisk together the powdered sugar and milk.
- Drizzle with the vanilla glaze.
- Serving Size: 1 slice
- Calories: 291
- Sugar: 18.2g
- Sodium: 269mg
- Fat: 19.2g
- Saturated Fat: 9.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28.2g
- Fiber: 1g
- Protein: 3.2g
- Cholesterol: 79mg