Gluten Free Coffee Cake Recipes

GLUTEN FREE COFFEE CAKE

Steps:

• Preheat oven to 350° F (static) or 325° F (convection). Oil and lightly flour (with gfJules Flour) or line with parchment one 8x8 pan or one 8x11 pan and set aside. In a medium-size bowl, whisk together dry ingredients and set aside. In a large mixing bowl, beat butter and sugars until light. Add eggs one at a time, beating afterwards. Add yogurt, milk and vanilla, mixing to incorporate, then slowly stir in the dry ingredients, mixing until smooth, about 1-2 minutes only. If making the filling, prepare that in a separate bowl. Pour half the batter into the prepared baking dish then sprinkle filling on top and spread remaining batter on top of filling, spreading all the way to the sides of the pan. If not using filling, simply spread the batter into the pan evenly. In a small bowl, stir together the topping ingredients with a fork until integrated. Crumble over the top of the batter and cut through slightly, with a knife pointed down, making criss-cross patterns into the top of the cake if you like the topping to marbleize. If using, lay apple slices across the top. Bake in preheated oven for 55 minutes, then test with a toothpick for doneness -- it should only have dry crumbs when removed. When using the smaller 8x8 pan, the coffee cake will take longer to bake than in the larger pan, so add more time as needed until the toothpick comes out clean or only with dry crumbs.

GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
• In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
• In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

GLUTEN-FREE SOUR CREAM COFFEE CAKE

Steps:

• Prepare Pan and Heat Oven. Preheat oven to 350 degrees Spray an 9x9-inch square baking pan with nonstick cooking spray. (For a thicker coffee cake, use an 8x8-inch pan.)
• Make the Streusel. Stir together the brown sugar, baking flour, and cinnamon in a small bowl. (You'll use the butter later.)
• Prepare the Cake Batter. Whisk together the baking flour and baking powder in a small bowl.
• Beat together the butter and cinnamon until light, about one minute on medium-high speed on a stand or handheld mixer.
• Add the granulated sugar. Beat until a thick paste forms, about 45 seconds. Stop the mixer. Scrape down the bottom and sides of the bowl. Mix again for 15 seconds. (This mixes in the thick butter that was stuck to the bottom of the bowl.)
• Stop the mixer. Add the eggs. Mix until combined. Stop the mixer. Scrap the bowl. Mix again for 15 seconds.
• Add HALF the flour mixture. Mix until combined. Add HALF the sour cream. Mix until smooth. Repeat with the remaining flour and sour cream. Mix until batter is smooth.
• Spread Batter into Pan and Add Filling. Spread half the batter into the prepared pan. Sprinkle half the streusel mixture over the batter.
• Add Remaining Batter and Top with Streusel. Spread remaining batter over the filling. Stir the melted butter into the remaining streusel topping. Sprinkle the streusel topping evenly over the cake.
• Bake and Cool. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
• Cool for 20 minutes before serving. Store, wrapped, on the counter for up to three days.

EASY GLUTEN FREE COFFEE CAKE RECIPE | EXTRA-MOIST WITH SOUR CREAM

Steps:

• Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.

GLUTEN-FREE SOUR CREAM COFFEE CAKE

Steps:

• In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
• Pour half of the batter into a greased and floured 10" bunt pan.
• Sprinkle with half of the pecan mixture.
• Gently top with remaining batter and pecan mixture.
• Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.
• Cool completely then dust with confectioner's sugar.

GLUTEN FREE COFFEE CAKE

Steps:

• In a large bowl, combine the cake ingredients in a large mixing bowl and whisk to blend.
• In a smaller bowl, add the wet ingredients and whisk to mix.
• Pour the wet ingredients into the dry ingredients and mix until just "barely" mixed. This will help keep your cake light and fluffy.
• Spray a 9" cake pan or loaf pan with non-stick spray and add half the cake batter. Spread it out.
• Mix up the cinnamon and sugar for the swirl and sprinkle it around the cake batter. Put the rest of the cake batter on top and spread it out.
• Preheat the oven to 350º F
• In a bowl, add the crumble topping dry ingredients.
• Add the softened butter and mix. Freeze the crumble topping for 15-20 minutes then use a fork to crumble the slightly hardened mixture.
• Sprinkle the crumble topping over the cake batter.
• Spread out the crumble topping and bake at 350º F for 30-35 minutes. Actual baking time can vary greatly depending on if you bake this in a loaf pan or cake pan, and how deep your pan is.
• To tell if the cake is done baking, take out the cake and insert a toothpick into the middle of the cake. If the toothpick comes back with crumbs or batter, it will need to bake more. If the toothpick comes out clean, the cake is finished baking.

GLUTEN-FREE & VEGAN SPICED APPLE COFFEE CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 8×8 in. baking pan or line with parchment paper. Set aside.
• Mix all of the ingredients for the Walnut Crumble together in a medium bowl and set aside. Don't overmix.
• In a small bowl, add wet ingredients and whisk until well combined.
• In a large bowl, whisk dry ingredients until well combined.
• Create a well in the center of the dry ingredients and pour in wet ingredients. Using a stand mixer or by using a fork, combine until well-incorporated. Stir in chopped apples.
• Spread the batter evenly into the prepared baking pan. Top with walnut crumble and spread evenly.
• Bake for 45-55 minutes. Baking times vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean.
• In a medium bowl, mix in the icing sugar and plant-based milk and mix until you have a uniform mixture. Set aside.
• Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 15 minutes before drizzling icing sugar on top. Slice and serve.