Gluten Free Cinnamon Coffee Cake

This Gluten Free Cinnamon Coffee Cake is a delicious way to step up your brunch game! It’s also a great make-ahead week-day breakfast since it freezes really well.

You’ll Need:

For the Cake Batter:

  • 3 C all-purpose gluten free flour
  • 1 Tbsp white vinegar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp xanthan gum
  • 1 C granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 C palm shortening
  • 1 1/2 C unsweetened coconut milk, room temperature
  • 1 tsp almond extract

For the Topping:

  • 1/3 C palm shortening, measured then melted
  • 3/4 C gluten free flour
  • 1/4 tsp xanthan gum
  • 3/4 C sugar
  • 1 Tbsp ground cinnamon


  1. Preheat oven to 350 degrees and spray a 9x13 inch baking dish with non-stick spray.
  2. Add the flour, xanthan gum, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine. Add the shortening and use a fork or pastry cutter to cut the shortening into the flour mixture until it forms coarse crumbs.
  3. In a separate medium bowl, whisk together the eggs, coconut milk, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and mix until combined. Transfer the batter to the prepared baking dish and set aside.

To make the topping:

  1. Add the melted palm shortening, flour, xanthan gum, sugar, and cinnamon to a small bowl and mix until it forms crumbs.
  2. Sprinkle the crumb topping evenly over the top of the cake.
  3. Bake the coffee cake at 350 degrees for 40-45 minutes or until a cake tester comes out clean. Cool before serving.


  • The crumb topping can be doubled, as I did for the photos. If you choose to double the crumb topping, add half to the top of batter then use a knife to slightly swirl it into the batter and gently press down into the batter a bit. Then top with the remaining topping and bake as directed.