Gluten-Free Cinnamon Coffee Cake
2 hrs 5 min16 servings
A soft, buttery gluten-free cake layered with cinnamon sugar and topped with a crumbly cinnamon-sugar streusel.
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| prepPreheat oven to 350°F / 177°C | ||||||||
| prepGrease a 9" × 13" glass baking pan with gluten-free cooking spray | ||||||||
| 2½ tbsp white vinegar | Make buttermilk | Pour in buttermilk, mix until smooth | Pour half batter into pan | Sprinkle cinnamon filling, pour remaining batter | Sprinkle crumb topping evenly | Bake 30 min, cover with foil, bake 20–30 min until toothpick clean | Cool 20 min before serving | |
| 600 ml milk (dairy-free: unsweetened almond, cashew, or coconut milk) | ||||||||
| 470 g all-purpose gluten-free flour with xanthan gum | Mix dry ingredients | Add butter & vanilla, beat in eggs | ||||||
| 3 tsp baking powder | ||||||||
| 200 g granulated sugar | ||||||||
| 110 g light brown sugar, packed | ||||||||
| ¼ tsp salt | ||||||||
| 1 tbsp pure vanilla extract | ||||||||
| 230 g butter, melted (dairy-free: Smart Balance) | ||||||||
| 3 large eggs, room temperature | ||||||||
| 1 tbsp ground cinnamon (for filling) | ||||||||
| 220 g light brown sugar, packed (for filling) | Whisk cinnamon filling | |||||||
| 220 g light brown sugar, packed (for topping) | ||||||||
| 100 g granulated sugar (for topping) | Whisk topping ingredients, stir in butter | |||||||
| 1 tbsp ground cinnamon (for topping) | ||||||||
| 115 g butter, melted (for topping; dairy-free: Smart Balance) | ||||||||
| 170 g all-purpose gluten-free flour with xanthan gum (for topping) | ||||||||
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