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Gluten Free Coffee Cake

This gluten-free coffee cake is moist, rich in flavor, and perfect for cozy evenings. Pair it with your favorite hot beverage!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream or coconut yogurt for dairy-free option
  • 3 large eggs
  • 1 tsp vanilla extract
Optional Ingredients
  • 1/2 cup chopped nuts Optional for added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish or cake pan to prevent sticking.
  3. In a mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  4. In another large bowl, use an electric mixer to cream the softened butter, sugar, and brown sugar together until light and fluffy—this should take about 3-5 minutes.
  5. Beat in the eggs, one at a time, then mix in the vanilla extract until well combined.
  6. Slowly add the dry mixture to the wet mixture, alternating with sour cream, until fully combined. Avoid overmixing to maintain the cake's tenderness.
  7. If you’re adding nuts, gently fold them into the batter.
Baking
  1. Pour the batter into your prepared baking dish and spread it evenly.
  2. Bake for about 35-45 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack.
  4. Slice and serve warm!

Notes

To keep your Gluten Free Coffee Cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it, wrapped tightly in plastic wrap and then foil, for up to a month.