Dairy Free Gluten Free Coffee Cake with Streusel

Total time1 hr 15 min

Prep time20 min

Cook time40 min

Dairy Free Gluten Free Coffee Cake with Streusel

This coffee cake layers a tender, cinnamon-ribboned crumb with a crackly streusel top, all built on a base of gluten free flour for a soft, forgiving texture. A ribbon of brown sugar and cinnamon swirls through the center of the batter, while eggs and vanilla add richness and structure as the cake bakes up golden and set. The streusel gets pressed into pea-sized clumps of brown sugar, cinnamon, and salt before it goes on top, so every square gets that irresistible crumbly crunch. A simple powdered sugar glaze finishes it off with just enough sweetness to make each slice feel bakery-worthy. It slices into nine tidy squares, perfect for a weekend brunch spread or an afternoon coffee break, and it's a solid pick for a dairy free table without skipping any of the classic coffee cake charm.

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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, room temperature
1 tsp vanilla extract
1 cup sour cream
2 cups gluten free flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

For the cinnamon filling

¼ cup packed light brown sugar
1 tsp ground cinnamon

For the streusel

½ cup packed light brown sugar
½ cup gluten free flour
1 tsp ground cinnamon
¼ tsp salt
4 tbsp unsalted butter, cold and cut into small cubes
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
1–2 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.

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy lifting.
2
Make the streusel: In a small mixing bowl, stir together the 1/2 cup brown sugar, 1/2 cup gluten free flour, 1 tsp cinnamon, and 1/4 tsp salt. Add the cold cubed butter and work it in with your fingertips until the mixture forms coarse, pea-sized clumps. Refrigerate while you prepare the batter.

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