Gluten-Free Coffee Cake



Photo by Jeff Rasmussen

This wonderful make-the-night-before recipe reheats well the next morning. If you’re feeding a crowd, double or triple the recipe to make more loaves.

1½ cups gluten-free all-purpose flour blend
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup milk of choice, less 1 teaspoon
1 teaspoon pure vanilla extract
1 large egg
¼ cup canola oil or safflower oil


1 teaspoon ground cinnamon or pumpkin pie spice
3 tablespoons brown sugar
2 tablespoons softened butter or dairy-free alternative
1 large apple, peeled and sliced, optional

1. Preheat oven to 350°F. Grease an 8½x4½-inch loaf pan.

2. In a medium bowl, combine flour blend, sugar, baking powder, baking soda, cinnamon and salt. Slowly stir in milk, vanilla, egg and oil until batter is smooth and fairly thick. Pour into prepared pan.

3. To make topping, mix together cinnamon, brown sugar and butter with a fork until combined. Distribute topping over the batter, cutting through slightly with a knife and making criss-cross patterns to marbleize. If using apple slices, place them across the top.

4. Place pan in preheated oven and bake 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Loaf yields 8 slices. Each slice contains 235 calories, 11g total fat, 3g saturated fat, 0g trans fat, 36mg cholesterol, 267mg sodium, 31g carbohydrate, 1g fiber, 12g sugars, 3g protein, 17Est GL.

For Egg-Free Coffee Cake, omit the egg. Add 1 tablespoon flax meal or ground chia seeds to 3 tablespoons hot applesauce. Mix well and let cool. Add to wet ingredients in Step 2.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.