This is an overhead image of a white skillet with a coffee cake topped with a crumble streusel and vanilla glaze icing. The skillet sits on a white counter and a grey and white pinstripe tea towel is to the top left corner. The skillet and counter is sprinkled with cinnamon. Recipe
GF Gluten-Free VG Vegetarian

Gluten Free Coffee Cake Skillet

Gluten free coffee cake is a perfect treat to eat alongside your morning cup of coffee! Drizzled with vanilla glaze makes it so decadent!

Prep: 10 minCook: 20 minTotal: 30 min
Servings: 8 slices 1x


Coffee Cake:

  • 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

Vanilla Glaze


  1. Preheat oven to 350F.
  2. In a large bowl, melt the butter in the microwave.
  3. Add the coconut sugar, vanilla, and eggs and whisk until combined.
  4. Add the almond flour, espresso powder, baking powder, and salt to the bowl. 
  5. Whisk until combined. 
  6. Grease a 8 inch oven-proof skillet.
  7. Transfer the cake mixture to the skillet and spread out in an even layer. 
  8. 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. 
  9. Use your hands to sprinkle the crumble mixture on top of the cake. 
  10. Bake for 20 – 25 minutes until the center is set when you wiggle the pan. 
  11. Remove the pan from the oven and allow to cool for 5 minutes before cutting into it.
  12. In a small bowl whisk together the powdered sugar and milk.
  13. Drizzle with the vanilla glaze.

Nutrition Info:

  • 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
© The Toasted Pine Nut