Gluten Free Vegan Cinnamon Coffee Cake

Total time1 hr 15 min

Prep time20 min

Cook time40 min

Layers are everything here: a tender cinnamon-swirled cake base gets topped with a thick, buttery-crumbled streusel that turns deep gold in the oven. The batter comes together simply — cane sugar, dairy free milk, a splash of apple cider vinegar for lift, and a flax egg holding it all together — so every square bakes up moist with a soft, pillowy crumb. That ribbon of brown sugar and cinnamon running through the center is the real payoff, turning gooey and fragrant as it bakes between the two layers of batter. Once it cools, you get clean, sliceable squares with a craggy, crumb-topped surface that begs for a second piece. It's a cozy, coffee-shop-style bake that fits neatly into a gluten free spread, no matter the occasion.

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Ingredients

9 servings

For the flax egg

For the streusel

⅓ cup vegan butter, melted and cooled slightly
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
⅓ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp salt

For the cinnamon swirl

¼ cup packed light brown sugar
1 ½ tsp ground cinnamon

For the cake

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup organic cane sugar
½ cup vegan butter, melted and cooled slightly
1 cup dairy free milk
1 tbsp apple cider vinegar
1 tsp vanilla extract

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.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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