Gluten Free Coffee Cake

This Gluten-Free Coffee Cake is soft, tender, and layered with a buttery cinnamon streusel that melts into every bite. It bakes up moist and fluffy with that classic crumb you expect from a bakery-style coffee cake. Perfect for slow mornings, brunch spreads, or an afternoon treat with a hot cup of coffee. Simple, comforting, and impossible to resist.

Ingredients

Method

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Step 1

Preheat oven to 350°F.

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For

6

M

I

Cake:

3

cups

Gluten Free One-to-One Flour

1 3/4

cups

Almond Flour

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Notes

Additional Allergens/Modifications: Nut: sub almond flour for gf one to one or coconut flour Dairy: sub dairy free alternative for sour cream and butter Egg: sub egg replace (I suggest Bob Red Mills) Store in the refrigerator for up to a week. Store in the freezer in an air tight container for up to 6 months.

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