Gluten-free Dairy-free Coffee Cake Recipe [FULL GUIDE]

Okay, first things first: coffee cake doesn’t actually contain coffee-mind blown, right? It’s called ’coffee cake’ because it’s meant to be served with coffee (or tea if you’re feeling fancy). It’s the perfect companion to a slow morning or a midday pick-me-up. That soft, tender crumb… the buttery (but dairy-free!) cinnamon streusel… that warm hug in cake form? Pure comfort.

But what if you’re gluten-free AND dairy-free? Most traditional coffee cakes are off the table. That’s why this recipe is here to rescue your breakfast table, brunch plans, or late-night cravings. Whether you’re avoiding gluten and dairy for health reasons, allergies, or just trying something new-this coffee cake delivers.

Gluten-free Dairy-free Coffee Cake Recipe

This recipe is:

• Soft and fluffy with just the right amount of crumb
• Layered with a rich cinnamon-sugar streusel that’s shockingly buttery despite being dairy-free
• Easy to make with pantry staples
• Fully customizable for seasonal flavors or extra add-ins

It’s like a warm sweater for your taste buds. Let’s bake!

Ingredients Needed

Here’s what you’ll need. If this looks long, don’t worry-we’re just breaking it down for clarity. Once you gather everything, it’s super straightforward.

For The Cake

• Gluten-free all-purpose flour blend (with xanthan gum)
• Baking powder – helps the cake rise beautifully
• Baking soda – reacts with vinegar for extra lift
• Salt – flavor booster!
• Ground cinnamon – warm and cozy
• Coconut sugar or organic cane sugar
• Unsweetened applesauce – for moisture and sweetness
• Neutral oil (like avocado, grapeseed, or melted coconut oil)
• Unsweetened non-dairy milk (almond, oat, soy, etc.)
• Apple cider vinegar or lemon juice – reacts with baking soda
• Vanilla extract – for that classic cake flavor

For The Cinnamon Streusel

• Gluten-free flour blend
• Coconut sugar or brown sugar
• Ground cinnamon
• Salt
• Dairy-free butter (like Earth Balance or Miyoko’s) or coconut oil

How To Make Gluten-free Dairy-free Coffee Cake

Let’s break it down step-by-step. It’s honestly a pretty chill baking experience!

Preheat And Prep

• Preheat your oven to 350°F (175°C).
• Grease an 8×8″ or 9×9″ square baking pan, or line it with parchment paper.

Make The Streusel Topping

• In a small bowl, mix:

  • ½ cup gluten-free flour
  • ⅓ cup coconut sugar
  • 1½ tsp cinnamon
  • Pinch of salt
• Add ¼ cup of cold dairy-free butter or solid coconut oil.
• Use a fork (or your fingers) to blend until crumbly. Set aside.

Mix The Dry Ingredients

In a large bowl:

• 1½ cups gluten-free all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon

Whisk The Wet Ingredients

In another bowl:

• ½ cup applesauce
• ½ cup sugar (coconut or cane)
• ⅓ cup oil
• ½ cup non-dairy milk
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract

Mix well until smooth.

Combine And Layer

• Add the wet mixture to the dry and stir until just combined-don’t overmix!
• Spread half the batter into the pan.
• Sprinkle half the streusel.
• Repeat with the remaining batter and top with the rest of the streusel.

Bake

• Bake for 35-40 minutes, or until a toothpick comes out clean from the center.
• Cool in the pan for 10-15 minutes before slicing. Try not to eat it all before it cools-I dare you.

Ingredient Science Spotlight

Because baking is basically delicious chemistry.

• Gluten-free flour blend: Most blends include rice flour, tapioca starch, and sometimes sorghum or potato starch. Xanthan gum is a key player here-it helps mimic the elasticity of gluten. If your blend doesn’t have it, add ½ tsp to the mix.
• Applesauce: It’s not just for sweetness-it adds moisture and acts as a binder. It also helps keep the cake tender without eggs or dairy.
• Oil vs. Butter: Butter adds flavor, but oil contributes more moisture and makes gluten-free cakes softer. Using a neutral oil means the cinnamon and vanilla can shine.
• Vinegar and Baking Soda: Classic science fair volcano combo! The acid reacts with baking soda, creating carbon dioxide bubbles = a lighter, fluffier cake.

Expert Tips

Want next-level results? These tips are your secret weapon.

• Rest your batter: Let the batter sit for 10 minutes before baking. This gives the flour time to hydrate and helps reduce grittiness.
• Don’t overmix: Especially with gluten-free flour-too much stirring makes it gummy.
• Use room-temperature ingredients: Helps everything mix more evenly and bakes more consistently.
• Check early: Ovens vary wildly. Start checking at 32 minutes to avoid overbaking.
• Storage: This cake stays moist for 3-4 days covered at room temp. You can also freeze slices-just thaw and warm in the microwave!

Recipe Variations

This coffee cake is a blank canvas. Customize it to your heart’s content:

• Add fruit: Blueberries, diced apples, or cranberries add a burst of flavor and texture.
• Nutty crunch: Add chopped walnuts or pecans to the streusel.
• Maple glaze: Drizzle a simple glaze with powdered sugar + maple syrup for an elegant finish.
• Pumpkin spice twist: Sub half the applesauce for pumpkin purée, and swap cinnamon for pumpkin spice.

Final Words

I get it-when you’re gluten-free and dairy-free, baking can feel like playing a game with half the pieces missing. But this coffee cake proves that you’re not missing out on anything. You’re still getting all the warm, fluffy, tender magic of the classic version, with ingredients your body actually likes.

It’s more than just dessert-it’s a cozy moment, a slice of self-care, a treat to share (or not).

FAQs

What Are The Key Ingredients In A Gluten-free Dairy-free Coffee Cake?

The key ingredients in a gluten-free, dairy-free coffee cake typically include gluten-free flour blend, non-dairy milk (like almond or oat milk), dairy-free butter or oil, eggs (or egg substitutes), sugar, baking powder, and flavorings such as cinnamon, vanilla extract, and a streusel topping made with gluten-free flour and dairy-free butter.

Can I Use A Different Type Of Gluten-free Flour Blend In The Recipe?

Yes, you can use various gluten-free flour blends. Make sure to use a blend that includes a mix of flours like rice flour, potato starch, and tapioca flour for the best texture. If using a single flour, try almond flour or oat flour, but the texture might change slightly.

What Is A Good Dairy-free Substitute For Butter In The Coffee Cake?

Dairy-free butter or margarine is the most common substitute, but you can also use oils like coconut oil, vegetable oil, or avocado oil. Each may impart a slightly different flavor, so choose based on your preference.

Can I Use A Sugar Substitute For The Coffee Cake Recipe?

Yes, you can substitute sugar with alternatives such as coconut sugar, maple syrup, agave nectar, or stevia. However, keep in mind that liquid sweeteners like maple syrup may alter the texture, so you might need to adjust the dry ingredients accordingly.

How Do I Make A Gluten-free Dairy-free Coffee Cake Without Eggs?

To make the recipe egg-free, you can use egg replacers like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water), chia eggs, or a commercial egg replacer. These will help bind the ingredients and provide structure without compromising the taste.

Can I Make A Gluten-free Dairy-free Coffee Cake Ahead Of Time?

Yes, you can prepare the coffee cake a day or two in advance. Allow it to cool completely before storing it in an airtight container. For longer storage, you can freeze it for up to 3 months and reheat slices as needed.

What Is The Best Way To Store Leftover Gluten-free Dairy-free Coffee Cake?

Store leftover coffee cake in an airtight container at room temperature for up to 2-3 days. For longer shelf life, refrigerate it for up to a week or freeze slices for up to 3 months.

Can I Add Fruits Or Nuts To The Gluten-free Dairy-free Coffee Cake?

Yes, you can add fruits like blueberries, apples, or raisins, as well as nuts like walnuts or pecans. Simply fold them into the batter before baking. If adding wet fruit, consider reducing the amount of liquid to maintain the cake’s consistency.

How Do I Make The Streusel Topping Gluten-free And Dairy-free?

To make the streusel topping gluten-free and dairy-free, use a gluten-free flour blend (or almond flour), dairy-free butter, and coconut sugar or brown sugar. Mix until the streusel has a crumbly texture, and sprinkle it over the cake before baking.

Can I Use A Different Type Of Non-dairy Milk For The Recipe?

Yes, you can use any plant-based milk like almond milk, oat milk, coconut milk, or soy milk. Each type will slightly affect the flavor and texture of the cake, but all are good options for making the recipe dairy-free.