This sour cream gluten free coffee cake has that classic rich, tender golden cake, topped with a that classic nubby, sweet streusel crumb topping.
The secrets to the best homemade coffee cake are plenty of sour cream in the batter—and extra crumbles on top!
What makes this gluten free coffee cake the best ever?
The crumb of this delicious cake is dense, but incredibly tender and moist. It’s really a golden cake, instead of a gluten free vanilla cake.
Cakes, like vanilla cake, are typically made with a liquid in the batter like milk. This cake has just 2 tablespoons of milk—and the rest of the moisture comes from sour cream.
What use is sour cream in gf coffee cake?
The sour cream makes the most tender crumb. It adds a very slight tangy flavor that cuts through the sweetness of baked goods, and tenderizes everything.
Sour cream also adds body and richness, and a makes the crumb of this cake the kind you pick up with the tines of the fork. More cases in point: one bowl gluten free banana bread and one bowl gluten free chocolate cake.
The topping is clearly everyone’s favorite part, too! The tenderness of the cake is the perfect texture contrast to the gluten free streusel topping. There’s also tons of that crisp-tender, nubby crumble topping.
When you slice into this cake, if absolutely nothing falls off the topping, it’s terribly disappointing. Those belong to the baker, no calories at all.
Can I freeze this gf coffee cake?
Yes! This cake freezes quite well after baking, once it’s completely cooled to room temperature.
You can cut the cake into squares and serve it when it’s still a bit warm. But to freeze baked goods, they must be completely cool.
If you freeze anything that’s still warm, it will form condensation on the outside that will freeze completely solid. And as the frozen condensation melts out of the freezer, it makes the cake soggy.
I prefer to slice the cooled cake into squares, and then wrap each leftover square tightly in freezer-safe wrap. Then, defrost at 50% power in the microwave or on the kitchen counter.
If you’d like the cake to taste extra fresh, even after being frozen, you can toast it lightly after it’s defrosted. Don’t let it toast long enough to dry out, and it will be good as new!
Is there coffee in gluten free coffee cake?
No! There’s no coffee in coffee cake. It’s made to be enjoyed with a hot cup of coffee.
Over the years, I’ve come to suspect that, in some cultures, what they call a coffee cake actually has coffee baked into the batter. I assume that flavors the cake?
I only bake coffee into a cake when I’m trying to intensify the flavor of chocolate. Our gluten free vegan gluten free chocolate cake is a great example—but you don’t taste the coffee!
How to make the perfect crumb topping for coffee cake
The secret to ensuring a crumble topping that holds its shape and doesn’t simply melt into the cake batter is temperature. It’s made with melted butter to ensure easy blending—and then it must be chilled.
The butter in the crumble only has to chill as long as necessary to solidify enough to be broken up into irregular chunks. If the pieces of crumble are too small, like sand, they’ll become a candy-like layer of melted sugar.
There’s enough gluten free flour blend in the topping for the pieces of the crumble to hold their shape during baking. Press them down into the cake layer, and bake them until golden brown and crispy outside.
Substitutions for gluten free coffee cake ingredients
How to make gluten free dairy free coffee cake
There is a lot of butter in this recipe, both in the crumble topping and in the cake itself. The best replacement for the butter in both places is probably Melt or Miyoko’s Kitchen brand vegan butter.
If you can’t use one of those vegan butters, try using Earth Balance buttery sticks (but cut back on the salt a bit). For the crumble topping, if you can’t use vegan butter, try using Spectrum nonhydrogenated vegetable shortening.
For the crumble topping especially, you need something that will hold its shape during baking. Earth Balance won’t do that.
In place of sour cream, try using a good quality nondairy sour cream. You can also use plain Greek-style yogurt in place of sour cream interchangeably.
How to make gluten free egg-free coffee cake
There are two eggs in this recipe, and you might be able to replace each of them with one “chia egg” each. For each, place 1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water into a small bowl, mix, and allow to gel.
If you make this recipe both egg-free and dairy-free, it will be a gluten free vegan coffee cake.
How to make gluten free corn-free coffee cake
If you can’t have corn, try using arrowroot powder or even potato starch in place of cornstarch.
If you’re already using a higher starch all purpose gluten free flour blend, like Cup4Cup, replace the 18 grams of cornstarch in this recipe with an equal amount of that high starch flour blend.
How to make gluten free coffee cake, step by step
Easy Gluten Free Coffee Cake Recipe | Extra-moist with sour cream
Equipment
- Hand mixer or stand mixer
Ingredients
For the topping
- 8 tablespoons (112 g) unsalted butter melted
- ⅓ cup (73 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; click for details)
- ½ teaspoon xanthan gum omit if your blend already contains it
- ⅛ teaspoon kosher salt
For the cake batter
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; click for details)
- 1 teaspoon xanthan gum omit if your blend already contains it
- 2 tablespoons (18 g) cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon optional
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 cup (256 g) sour cream at room temperature
- ¾ cup (150 g) granulated sugar
- 2 tablespoons (1 fluid ounce) milk at room temperature
- 1 teaspoon pure vanilla extract
- 2 (100 g (weighed out of shell)) eggs at room temperature
Instructions
- Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.
For the crumble topping
- The topping must be prepared first, so it can chill.
- In a medium-size bowl, place all the ingredients in the order listed, mixing to combine after each addition.
- Cover the bowl that holds the raw topping. Place the bowl in the refrigerator to chill until firm.
For the cake batter
- In a medium-size bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and optional cinnamon, and whisk to combine well. Set the bowl aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter, sour cream, granulated sugar, milk, and vanilla, and beat well on medium speed until very smooth. Add the eggs, and beat until just combined.
- Add the dry ingredients to the bowl of wet ingredients and mix by hand until just combined. The batter will be very thick, since our liquid is mainly sour cream.
Assemble and bake the cake
- Scrape the batter into the prepared pan and smooth into an even layer with a wet spatula. Press the spatula down in the corners to eliminate any air pockets.
- Remove the chilled crumble topping from the refrigerator. Uncover the topping, and use the tines of a fork to break up the mixture into irregular pieces.
- Scatter the crumble pieces evenly on top of the cake batter. Press down gently to help the topping adhere to the batter.
- Place the cake pan in the center of the preheated oven. Bake for about 40 minutes, until the center does not jiggle in the center when the pan is shaken from side to side gently.
- A cake tester inserted into the center should come out mostly clean. Do not overbake or the bottom will burn.
- Remove the pan from the oven and allow the cake to cool to warm room temperature in the pan. Slice into squares and serve.
Notes
Easy Gluten Free Coffee Cake Recipe | Extra-moist with sour cream
Equipment
- Hand mixer or stand mixer
Ingredients
For the topping
- 8 tablespoons (112 g) unsalted butter melted
- ⅓ cup (73 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; click for details)
- ½ teaspoon xanthan gum omit if your blend already contains it
- ⅛ teaspoon kosher salt
For the cake batter
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; click for details)
- 1 teaspoon xanthan gum omit if your blend already contains it
- 2 tablespoons (18 g) cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon optional
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 cup (256 g) sour cream at room temperature
- ¾ cup (150 g) granulated sugar
- 2 tablespoons (1 fluid ounce) milk at room temperature
- 1 teaspoon pure vanilla extract
- 2 (100 g (weighed out of shell)) eggs at room temperature
Instructions
- Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.
For the crumble topping
- The topping must be prepared first, so it can chill.
- In a medium-size bowl, place all the ingredients in the order listed, mixing to combine after each addition.
- Cover the bowl that holds the raw topping. Place the bowl in the refrigerator to chill until firm.
For the cake batter
- In a medium-size bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and optional cinnamon, and whisk to combine well. Set the bowl aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter, sour cream, granulated sugar, milk, and vanilla, and beat well on medium speed until very smooth. Add the eggs, and beat until just combined.
- Add the dry ingredients to the bowl of wet ingredients and mix by hand until just combined. The batter will be very thick, since our liquid is mainly sour cream.
Assemble and bake the cake
- Scrape the batter into the prepared pan and smooth into an even layer with a wet spatula. Press the spatula down in the corners to eliminate any air pockets.
- Remove the chilled crumble topping from the refrigerator. Uncover the topping, and use the tines of a fork to break up the mixture into irregular pieces.
- Scatter the crumble pieces evenly on top of the cake batter. Press down gently to help the topping adhere to the batter.
- Place the cake pan in the center of the preheated oven. Bake for about 40 minutes, until the center does not jiggle in the center when the pan is shaken from side to side gently.
- A cake tester inserted into the center should come out mostly clean. Do not overbake or the bottom will burn.
- Remove the pan from the oven and allow the cake to cool to warm room temperature in the pan. Slice into squares and serve.
Patty Macintosh says
In Australia, we definitely have a strongly flavoured coffee cake tradition! I think it’s from the country, I always remember a coffee cake as standard fare at Church morning teas, sheep shearing, fairs & fetes, cake stalls etc.
Nicole Hunn says
It’s amazing how different recipe names can have such different meanings, Patty!
Christina says
Can I make this cake without the topping?
Nicole Hunn says
That’s an interesting question, Christina. I actually don’t recommend that, no, as the moisture balance of the bottom takes the topping into account as well. I have a number of other yellow and vanilla cake recipes, though. I’d use one of those (just type cake into the search bar and you’ll find them!).
Alberta Blumin says
This recipe says not to add the xanthyn gum if there’s xanthyn gum in the gluten free flour blend you are using. If I want to make this using your Mock Better Batter blend, which does have some xanthyn gum in it, does that mean I should not add the xanthyn gum that’s called for in this recipe? I assume the answer is to not add it, but I wanted to check with you to make sure. Thanks so much.
Nicole Hunn says
Yes! Try not to second-guess yourself. You’ve got it! :)
Linda says
Can you add fresh blueberries to this?
Nicole Hunn says
I wouldn’t, Linda. They’ll really affect the moisture balance. I’d try our gluten free blueberry muffin bread instead.
Susan Bergin says
Made this today and we just finished sampling it. Oh my goodness it is such a wonderfully moist and delicious coffee cake. Easy to make with ingredients usually on hand anyway. But oh so good. Thanks so much for the recipe. Another winner for sure!
Nicole Hunn says
I’m so glad, Susan! It’s a classic for good reason. :)
Julie says
Good luck with the college drop off! We took my son for his sophomore year on Thursday, and it wasn’t any easier for me to leave him the second time around. I will say I recovered quickly, though, and I already feel like it’s normal for him to not be here even just three days later, so I guess that’s a good sign. Hope your daughter has a wonderful year.
Nicole Hunn says
Thank you, Julie! It was a crazy whirlwind, even though she’s an RA, so she was moving in early. And we had all 5 of us working quickly. She’s just not a college-is-the-best-time-of-my-life sort of girl, but I’m hopeful that this year will be a good one. I have to be! I’ll be thinking of you and your son!!
Sallie Pritchard says
i made this today and it it is fantastic! Great flavor and so very moist. Again, thank you for sharing your most wonderful recipes.
Angie Halten says
Yum! This was delicious – thanks for the recipe!
Kristy B. says
I am totally making this for breakfast and surprising the heck out of my kids. Who ever heard of cake for breakfast before school? And I just bought some hazelnut torani syrup for my coffee. Mmmmmmm. You can come over anytime. But I have to warn you, nothing is ever clean. And my dog is going to lick you, a lot.
Nicole says
Hi, Kristy,
The dog part sounds like my house. We’re working on our little white dog with a “NO LICK” admonishment. No real luck so far!
xoxo Nicole
Deanne says
Nicole, I can’t begin to tell you what a BREATH OF FRESH AIR you are!! (Well, I guess I CAN tell you, because I just did!)…I am SO THRILLED to have found you!! As a “neighborhood gourmet” cook, recently diagnosed as gluten-intolerant, I thought my days of eating delicious food were over…gone…kaput…culinary deliciousness vanished into the cosmos! I was sad and deprived and…well…HUNGRY! It seemed as though I couldn’t eat anything other then rabbit food…bird seed…and since I am neither a rabbit, nor a bird, I was a miserable HUMAN BEING! You have inspired me!! Not only will I eat again…I will EAT CAKE!!! Muuuaahhhhhh!!! :)
Nicole says
Hi, Deanne,
I’m so glad you feel a renewed sense of possibility! I love how you called yourself a “neighborhood gourmet”! I think I know precisely what you mean – how perfectly descriptive. Well, it seems you don’t need me to tell you that you can eat well while eating gluten-free. :)
xoxo Nicole
JoAnn C says
Coffee is brewing as I type, it smells heavenly. And I’m wearing my new slippers too. Can’t wait for my slice of cake. Thanks for breakfast, “homey”.
Dana Baker Coughlin on Facebook says
Got the coffee ready!
Dana Coughlin says
This looks so good. I love crumb cakes.
Lisa Potts Staaf on Facebook says
Fresh coffee here at my house!