7 Quick & Easy Gluten Free Cinnamon Coffee Cake Recipes for Brunch

Brunch calls for something sweet, warm, and just a little bit indulgent. Cinnamon coffee cake fits the bill perfectly—tender crumb, swirls of cinnamon sugar, and that irresistible streusel topping.

Going gluten free doesn't mean you have to miss out. These seven recipes are designed to be quick, practical, and totally delicious.

Whether you're hosting a crowd or treating yourself, each one comes together with minimal fuss. Grab your mixing bowl and let's get baking.

1. Classic Streusel Coffee Cake

This is the coffee cake you remember from Sunday brunches—tender, buttery, and topped with a thick cinnamon streusel that gets delightfully crunchy as it bakes. The beauty of this version is that it uses a simple gluten free flour blend, so you don't need any fancy ingredients or complicated techniques. It's the kind of cake that comes together quickly, fills your kitchen with that warm cinnamon aroma, and disappears just as fast.

Whether you're hosting a relaxed brunch or just want a slice with your morning coffee, this recipe delivers that classic taste without any fuss.

Ingredients

• 1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (or plain Greek yogurt)
• For the streusel: ½ cup gluten free all-purpose flour
• ½ cup packed brown sugar
• 1 ½ teaspoons ground cinnamon
• ¼ cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla.
4. Alternately add the flour mixture and the sour cream to the butter mixture, starting and ending with the flour. Mix just until combined—don't overmix.
5. In a small bowl, combine the streusel ingredients: flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
6. Spread half the batter into the prepared pan. Sprinkle half the streusel over the batter. Repeat with the remaining batter and streusel.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
8. Serve warm or at room temperature.

Serving Tip

For an extra special touch, dust the cooled cake with powdered sugar or drizzle with a simple vanilla glaze (1 cup powdered sugar + 2 tablespoons milk + ½ teaspoon vanilla). It makes the cake look bakery-worthy and adds just a little extra sweetness.

2. Sour Cream Coffee Cake with Cinnamon Swirl

A dollop of sour cream in the batter makes all the difference—this cake stays tender and moist for days. The cinnamon swirl isn't just a ribbon; it's a thick, buttery layer that caramelizes as it bakes. Perfect for a brunch where you want something that feels a little special without a ton of fuss.

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream, room temperature
• For the swirl: ⅓ cup packed brown sugar, 1 tablespoon ground cinnamon, 2 tablespoons melted butter

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan or line with parchment.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each. Mix in vanilla.
5. Add the flour mixture in three additions, alternating with sour cream, beginning and ending with flour. Mix until just combined.
6. In a small bowl, stir together brown sugar, cinnamon, and melted butter for the swirl.
7. Spread half the batter into the prepared pan. Sprinkle the cinnamon mixture evenly over the batter. Drop the remaining batter by spoonfuls on top and gently spread to cover.
8. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before slicing.

Serving Tip

Serve warm or at room temperature. A light dusting of powdered sugar adds a pretty finish, but it's also delicious plain. Pairs beautifully with a hot cup of coffee or chai.

3. Apple Cinnamon Coffee Cake

Chunks of fresh apple and a cinnamon-spiced batter make this a fall favorite. Topped with a crunchy oat-free streusel, it's a quick and practical option for busy mornings. The apples keep the cake moist without extra effort, and the streusel adds a satisfying crunch that feels indulgent but comes together in minutes.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup plain yogurt or buttermilk
• 1 large apple, peeled and chopped into small chunks
• For the streusel: 1/2 cup almond flour, 1/4 cup brown sugar, 1 tsp cinnamon, 3 tbsp cold butter, cubed

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Alternately add the flour mixture and yogurt to the butter mixture, mixing until just combined.
5. Fold in the chopped apple.
6. In a small bowl, combine almond flour, brown sugar, and cinnamon for streusel. Cut in cold butter until crumbly.
7. Pour batter into prepared pan. Sprinkle streusel evenly over top.
8. Bake for 35-40 minutes, until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

Serving Tip

Serve warm or at room temperature. A drizzle of simple powdered sugar glaze (1/2 cup powdered sugar + 1-2 tbsp milk) takes it over the top for brunch.

4. Vegan Cinnamon Coffee Cake

You don't need eggs or dairy to get that tender, cinnamon-swirled coffee cake experience. This version uses flax eggs and coconut oil to create a light, fluffy crumb that holds up beautifully. The streusel topping gets an extra crunch from chopped walnuts, making every bite satisfying.

It's a quick mix-and-bake recipe that comes together in under an hour—perfect for a relaxed weekend brunch.

Ingredients

• For the cake: 1 ½ cups all-purpose flour
• 1 cup coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup coconut oil, melted
• 1 cup unsweetened almond milk
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs)
• 1 tsp vanilla extract
• For the cinnamon swirl: ⅓ cup coconut sugar
• 1 tbsp ground cinnamon
• For the streusel topping: ½ cup all-purpose flour
• ⅓ cup coconut sugar
• 1 tsp ground cinnamon
• ¼ cup coconut oil, melted
• ½ cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan or line with parchment paper.
2. Make the flax eggs: In a small bowl, mix ground flaxseed with water and let sit for 5 minutes until thickened.
3. In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, combine melted coconut oil, almond milk, flax eggs, and vanilla extract. Whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. In a small bowl, mix the cinnamon swirl ingredients (coconut sugar and cinnamon).
7. Pour half the batter into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top and spread gently.
8. Make the streusel: In a bowl, combine flour, coconut sugar, and cinnamon. Pour in melted coconut oil and stir until crumbly. Mix in walnuts. Sprinkle over the batter.
9. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
10. Serve warm or at room temperature.

Serving Tip

This cake is delicious on its own, but a dollop of coconut whipped cream or a drizzle of simple glaze (powdered sugar mixed with almond milk) takes it over the top. It keeps well at room temperature for up to 2 days, but you can also freeze individual slices for a quick treat later.

5. Almond Flour Cinnamon Coffee Cake

This cake proves you don't need grains for a tender, satisfying coffee cake. Almond flour gives it a rich, nutty flavor and a moist crumb that holds up beautifully. It's a fantastic low-carb option that still feels indulgent, perfect for a quick brunch treat when you want something practical and delicious.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated sweetener of choice (e.g., erythritol or coconut sugar)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 cup melted coconut oil or butter
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• For the streusel topping: 1/4 cup almond flour, 2 tablespoons sweetener, 1 teaspoon cinnamon, 2 tablespoons cold butter or coconut oil

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
3. In a separate bowl, beat eggs, then stir in melted coconut oil, almond milk, and vanilla.
4. Pour wet ingredients into dry and stir until just combined. Do not overmix.
5. For the streusel, combine almond flour, sweetener, and cinnamon in a small bowl. Cut in cold butter until crumbly.
6. Spread half the batter into the pan, sprinkle with half the streusel, then repeat with remaining batter and streusel.
7. Bake for 25-30 minutes, until golden and a toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Serving Tip

Serve warm or at room temperature with a dollop of Greek yogurt or a drizzle of sugar-free maple syrup. It pairs beautifully with a hot cup of coffee or chai tea.

6. Mini Cinnamon Coffee Cake Muffins

When you're hosting a brunch buffet, big slices of cake can be awkward to serve and eat. These mini muffins solve that problem neatly—they're bite-sized, bake in half the time, and let guests grab one (or three) without needing a plate and fork. The crumb topping stays perfectly crunchy on top, while the muffin stays tender and moist inside.

They're quick to mix up, even quicker to bake, and disappear fast from any spread.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup milk
• 1 large egg
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• For the crumb topping:
• ⅓ cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin or line with mini paper liners.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.
4. Pour wet ingredients into dry and stir just until combined—do not overmix.
5. In a small bowl, combine brown sugar, flour, and cinnamon for the topping. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs.
6. Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle crumb topping generously over each.
7. Bake for 10–12 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
8. Serve warm or at room temperature.

Serving Tip

For a prettier presentation, dust the tops with a little powdered sugar just before serving. These muffins also freeze beautifully—reheat in a 300°F oven for 5 minutes to bring back the crunch.

7. Cinnamon Roll Coffee Cake

This one takes all the gooey, swirled magic of a cinnamon roll and bakes it into an easy, shareable cake. No rolling, no rising, no fuss—just a tender crumb with ribbons of cinnamon sugar running through it. The cream cheese glaze on top seals the deal, making it feel like a bakery treat you can pull off any morning.

Ingredients

• For the cake: 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• For the cinnamon swirl: 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp unsalted butter, melted
• For the glaze: 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 2–3 tbsp milk

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or line with parchment.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix sour cream, melted butter, eggs, and vanilla until smooth.
4. Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
5. In a small bowl, combine brown sugar and cinnamon for the swirl. Stir in the 2 tbsp melted butter until it forms a paste.
6. Spread half the batter into the prepared pan. Dollop the cinnamon mixture over it, then swirl with a knife. Top with remaining batter and gently swirl again.
7. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
8. While the cake cools, beat cream cheese, powdered sugar, vanilla, and 2 tbsp milk until smooth. Add more milk if needed for a pourable consistency.
9. Drizzle glaze over the warm cake. Let set for 5 minutes before slicing.

Serving Tip

Serve this cake warm for the gooiest swirl experience. It’s fantastic with a hot cup of coffee or a cold glass of milk. Leftovers (if any) keep well covered at room temperature for up to two days—just reheat slices briefly in the microwave.

FAQ

Can I use a gluten free flour blend instead of making my own?

Absolutely. Most recipes work well with a 1:1 gluten free flour blend that contains xanthan gum. Just measure by weight for best results.

How do I store gluten free coffee cake?

Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.

Can I make these recipes dairy free?

Yes. Substitute butter with vegan butter or coconut oil, and use dairy-free milk and yogurt. The texture may vary slightly but will still be delicious.

Why is my gluten free coffee cake dry?

Gluten free flours absorb more moisture. Make sure you're measuring accurately and not overbaking. Adding an extra egg or a bit of applesauce can help.

Can I add nuts or dried fruit to these recipes?

Definitely. Chopped walnuts, pecans, or dried cranberries pair beautifully with cinnamon. Fold them into the batter or sprinkle on top.

Conclusion

These seven gluten free cinnamon coffee cake recipes prove that brunch can be both easy and impressive. Whether you prefer classic, fruity, or vegan, there's a version here for you. Each one is designed to be practical for real life—no complicated steps or hard-to-find ingredients.

So next time you're planning a brunch, skip the stress and bake one of these. Your guests (and your taste buds) will thank you.