Dairy Free Gluten Free Cinnamon Coffee Cake

Total time1 hr 15 min

Prep time20 min

Cook time40 min

Dairy Free Gluten Free Cinnamon Coffee Cake

This snacking cake layers a tender, cinnamon-swirled crumb between two ribbons of golden streusel, so every square gets that irresistible contrast of soft cake and buttery-tasting, spiced crunch. Built on a gluten free flour blend and leavened just right, it bakes up moist and fine-crumbed, with eggs and vanilla giving the batter real depth and structure. The brown sugar-cinnamon streusel gets worked into coarse, clumpy crumbs and tucked both inside and on top, so it toasts up crackly at the edges while staying soft in the center. A simple sweet glaze pools into the warm top once it comes out of the oven, soaking slightly into the crumb for extra moisture in every bite. It's an easy 9x9 pan bake, cut into nine generous squares, perfect for a weekend brunch spread or an afternoon coffee break. This one's a genuinely solid pick for a dairy free kitchen, no complicated technique required.

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Ingredients

9 servings

For the cake

½ cup unsalted butter, softened
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups gluten free flour blend
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp xanthan gum (omit if your flour blend already contains it)

For the streusel

⅔ cup packed light brown sugar
1 ½ tsp ground cinnamon
¼ cup gluten free flour blend
3 tbsp unsalted butter, cold and cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the glaze

½ cup powdered sugar
2 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
2
Make the streusel: In a small bowl, combine the brown sugar, ground cinnamon, and 1/4 cup gluten free flour blend. Add the cold butter pieces and work them in with your fingertips until the mixture resembles coarse, clumpy crumbs. Set aside.

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