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Delicious gluten-free cinnamon coffee cake with a rich cinnamon swirl

Gluten Free Cinnamon Coffee Cake

A delightful and easy-to-make gluten-free coffee cake layered with cinnamon filling and topped with a crunchy crumble. Perfect for brunch or a cozy snack.
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Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
Servings: 9 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1/2 cup salted butter, softened For mixing into the batter
  • 2/3 cup applesauce Acts as a moistening agent
  • 2 whole eggs Large eggs recommended
  • 1 cup white sugar Sweetens the cake
  • 2 tsp vanilla extract Adds flavor
  • 1 cup almond flour Gluten-free flour substitute
  • 1 1/4 cup oat flour Gluten-free option
  • 2 tsp baking powder Leavening agent
  • 1/4 tsp salt Enhances flavor
Cinnamon Sugar Filling and Topping
  • 2 tbsp salted butter, melted For the filling
  • 1 tbsp oat flour For the filling
  • 2 tbsp white sugar For the filling
  • 1/2 tbsp cinnamon For the filling
  • 1/4 cup salted butter, slightly softened For the crumble topping
  • 1/4 cup light brown sugar Added for sweetness
  • 1/4 cup almond flour Used in topping
  • 1/2 cup oat flour Used in topping
  • 2 tsp cinnamon For the crumble topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter, applesauce, eggs, sugar, and vanilla extract. Mix until smooth.
  3. Add in the almond flour, oat flour, baking powder, and salt. Blend until well combined.
  4. In another bowl, combine the melted butter, oat flour, white sugar, and cinnamon.
  5. For the crumble topping, add the brown sugar, almond flour, oat flour, and cinnamon to the room temperature butter. Mix with your hands or a fork until crumbles form. Set aside.
Baking
  1. Grease or line an 8×8 baking dish. Pour half of the cake batter into the dish and spread evenly.
  2. Sprinkle half of the cinnamon sugar filling on top and gently swirl it into the batter.
  3. Pour the remaining batter over it and repeat the swirling with the remaining filling.
  4. Bake for 25 minutes.
  5. After baking, remove the cake and sprinkle on the crumble topping, pressing it in gently, especially in the middle.
  6. Bake for another 18 minutes.
  7. Remove from the oven, let it cool completely, and slice into squares.

Notes

Serve warm with whipped cream or ice cream for an indulgent treat. Store leftovers in an airtight container at room temperature for 3 days or refrigerate for up to a week.