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Gluten Free Cinnamon Coffee Cake

A delicious, moist, and flavorful coffee cake perfect for breakfast, snacks, or dessert, especially for those following a gluten-free diet.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 9 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup salted butter, softened
  • 2/3 cup applesauce unsweetened preferred
  • 2 pieces eggs
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1 1/4 cup oat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
Cinnamon Sugar Filling
  • 2 tbsp salted butter, melted
  • 1 tbsp oat flour
  • 2 tbsp white sugar
  • 1/2 tbsp cinnamon
Crumble Topping
  • 1/4 cup salted butter, slightly softened room temperature
  • 1/4 cup light brown sugar
  • 1/4 cup almond flour
  • 1/2 cup oat flour
  • 2 tsp cinnamon

Method
 

Preparation
  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, combine the softened butter, applesauce, eggs, sugar, and vanilla extract. Mix until smooth.
  3. Add the almond flour, oat flour, baking powder, and salt to the mixture. Combine until smooth.
  4. In a separate bowl, mix together the melted butter, oat flour, white sugar, and cinnamon evenly.
  5. For the crumble topping, combine the brown sugar, almond flour, oat flour, and cinnamon with the room temperature butter using your hands or a fork until crumbles form. Set aside.
  6. Grease or line an 8x8 baking dish. Pour half of the cake batter into the dish and spread it evenly.
  7. Add half of the cinnamon sugar filling on top and swirl it into the batter.
  8. Spread the remaining half of the cake batter evenly on top. Finally, add the rest of the cinnamon sugar filling and swirl it in.
Baking
  1. Bake for 25 minutes.
  2. After baking, gently place the crumble topping on top and press it into the cake, especially in the middle where it might still be underbaked.
  3. Bake for another 18 minutes.
  4. Remove from the oven, let it cool completely, and then cut into squares.

Notes

Serve warm with a cup of coffee or tea. Enjoy plain or with a sprinkle of powdered sugar. To store, keep the cake in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze tightly wrapped for longer storage. Measure flours carefully to avoid a dense cake and ensure butter is at room temperature for easier mixing.