A lot of gluten-free cakes end up dry, thick, or crumbly, which can be disappointing. Luckily, this gluten-free cinnamon cake recipe is here to transform the way you enjoy this dessert.
Thanks to its easy one-bowl process, gluten-free Bisquick, and simple baking techniques, this unique recipe creates a soft gluten-free cinnamon cake perfect for breakfast or brunch.
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Whether you are a beginner to gluten-free baking or are searching for a reliable recipe to return to, this gluten-free cinnamon cake recipe delivers delicious results with very little effort.
Why You’ll Love This Recipe
With simple everyday ingredients and no dairy, this gluten-free cinnamon coffee cake recipe delivers a dessert that is light as a feather and packed with an amazing flavor combination.
- Moist, tender texture with a soft, fine crumb that stays distinct on the cake
- Bold cinnamon flavor with crunch and extra spice from the simple cinnamon topping.
- Easy to bake with pantry staples and no special kitchen tools.
- Dairy-free and gluten-free, so it can be enjoyed by a variety of eager eaters.
- Simple to modify, with lower-sugar and egg-free substitutions.
- Freezer-friendly, perfect to prep ahead for lazy weekends or busy mornings.
If you’re interested in exploring another rich, cinnamon-flavored gluten-free recipe, check out our Gluten-Free Cinnamon Rolls.
Ingredients at a Glance
These are the simple ingredients this recipe requires:
For the cake:
- Gluten-free Bisquick baking mix
- Granulated sugar
- Almond milk
- Eggs
- Non-dairy butter
For the topping:
- Gluten-free Bisquick baking mix
- Brown sugar
- Ground cinnamon
- Non-dairy butter
Ingredients and Substitutions Notes
When you fully grasp what every ingredient in this recipe does, making your desired gluten-free cinnamon cake becomes easier. In light of this, here’s the role of each element in this recipe:
For the cake:
- Gluten-free Bisquick baking mix – Provides the cake’s structure, bulk, and starch, mimicking gluten’s network in this recipe. I wouldn’t recommend using any substitutions for this.
- Granulated sugar – Keeps this cake perfectly sweet while retaining moisture and improving browning. If you want a lower-sugar substitution, coconut sugar is a great choice.
- Almond milk – Hydrates the flour mix, dissolves the sugar, and activates the leaveners, making the cake tender. For extra richness, you can also use light coconut milk.
- Eggs – Adds structure, lift and moisture to the cake. If you are looking for replacements, try any of these egg substitutes.
- Non-dairy butter – Adds richness and flavor to this cake. You can also use regular butter in this recipe.
For the topping:
- Gluten-free Bisquick baking mix – Provides dry structure for the crumbs. You can also use almond flour for richer, more distinct crumbs.
- Brown sugar – Adds a rich, sweet flavor to the crumb topping while giving it a chew. The molasses in the sugar helps the crumbs brown and clump.
- Ground cinnamon – Gives the crumbs an appetizing color while deepening the topping’s flavor. Ensure the ground cinnamon you choose is gluten-free.
- Cold vegan butter – Creates discrete crumbs by coating flour and forming small fat pockets while contributing to the topping’s crispness and flavor. Chilled coconut oil is an effective swap.
If you’re looking for another creative variation of this recipe, our Classic Coffee Cake Recipe with Cinnamon Streusel Topping uses many of these ingredients for a moist and tender cake with sweet, warm flavors.
RECIPE CARD: Gluten-Free Cinnamon Coffee Cake (PRINTABLE)
Ingredients
For cake:
- 270 grams gluten free Bisquick baking mix ,about 1 ¾ cup
- 50 grams granulated sugar ,about ¼ cup
- 1 cup almond milk
- 3 eggs
- 3 Tablespoons non-dairy butter ,melted
For Topping:
- 55 grams gluten-free Bisquick baking mix ,about 1/3 cup
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter ,cold
Instructions
- Preheat your oven to 350°F and line the cake pan with a parchment “sling”.
- In a large bowl, mix the gluten-free Bisquick flour mix and granulated sugar until they are evenly distributed.
- Add the melted butter and mix at low speed using the electric hand mixer for about 1-2 minutes.
- Beat in the eggs and mix until no dry spots of flour remain.
- Gradually pour in the almond milk and mix until the batter is smooth and fully incorporated.
- Scrape down the bowl and mix again at low speed for 1 minute.
- Set the batter aside to rest for 30 minutes, cover the bowl with a clean towel or plastic wrap while resting.
- Prepare the toppings: In a small bowl, mix the gluten-free Bisquick baking mix, brown sugar, and cinnamon.
- Using a butter knife, cut in the cold butter and mix until a crumbly texture forms, then set the mixture aside.
- Transfer the cake batter into the prepared pan, and with a spatula, spread it all the way to the edges.
- Sprinkle the crumbs evenly over the batter, then gently press them to adhere.
- Place the pan in the preheated oven and bake for 30 minutes until the top is golden brown and a toothpick comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for about 20 minutes.
- Serve and enjoy.
Notes
- Don’t skip the final mix after adding the milk.
- Use cold butter for a distinct, crunchy topping.
- Avoid overmixing the cake batter to prevent dense results.
- Make sure the batter rests for 30 minutes.
- Place the cake in the oven only when it is preheated.
- Put your cake pan in the middle of the oven.
- The edges look firm and are lightly brown.
- A toothpick inserted into the cake comes out clean.
- It springs back slightly when the center is lightly pressed.
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- Room temperature storage: After cooling, store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerating: if your kitchen is very hot, place your cake in an airtight container and refrigerate for up to 5 days.
- Freezing Slices: Put them in a single layer in a freezer-safe container with parchment between them to prevent sticking and freeze for up to 3 months.
- Freezing The Whole Cake: After cooling, wrap the cake first in plastic wrap, then in foil, then in a freezer bag, and store for up to 3 months.
- Thawing: You can thaw at room temperature for 2-3 hours or overnight in the fridge.
Nutrition
How to Make Gluten-Free Cinnamon Cake
The gluten-free cinnamon cake comes together very quickly and is surprisingly easy to make. All you have to do is follow these simple step-by-step directions:
Equipment You’ll Need
You don’t need any special kitchen equipment for this cake. With these basic baking tools, you’re good to go:
1) Preheat and prep the pan
Preheat your oven to 350°F and line the 8×8-inch square baking pan with a parchment “sling” to make lifting the cake out and slicing much easier. Then lightly grease the sides of the pan.
2) Mix the dry ingredients
In a large bowl, combine the gluten-free Bisquick flour mix and granulated sugar, then whisk until everything is evenly distributed. Doing this helps prevent uneven rising later.
3) Add the butter
Add the melted butter and mix at low speed using the electric hand mixer for about 1-2 minutes until the mixture looks sandy and well combined.
4) Add the eggs
Beat in the eggs and mix until no dry spots of flour remain. Then scrape the bowl down as needed. The mixture will be thick.
5) Add the almond milk
Gradually pour in the almond milk and mix until the batter is smooth and fully incorporated. Stop to scrape down the bowl, then mix again at low speed for 1 minute. This final mix is important for texture in gluten-free baking.
6) Let the batter rest
Set the batter aside to rest for 30 minutes. This allows the components in the baking mix time to hydrate, improving the final texture.
7) Prepare the topping
As the batter rests, mix the gluten-free Bisquick baking mix, brown sugar, and cinnamon in a small bowl. With a butter knife, cut in the cold butter and mix until a crumbly texture forms.
8) Assemble the cake batter
Transfer the cake batter into the prepared pan, spreading it all the way to the edges with the spatula. Then sprinkle the crumbs evenly over the batter and gently press to adhere.
9) Bake the cake
Place the pan in the preheated oven and bake for 30 minutes until it’s set in the middle and golden brown on top. When the cake is done, a toothpick inserted into the center should come out mostly clean.
10) Cool and serve
Remove the cake from the oven and allow it to cool in the pan for 20 minutes before slicing and serving. Enjoy warm for the best texture and flavor.
Tips for Success
Hold on to these simple tips to bake a gluten-free cinnamon cake that is flavor-packed and buttery with a melt-in-your-mouth texture:
- Use ingredients at room temperature. Bring the almond milk and eggs to room temperature so the batter combines well and yields a light, uniform texture.
- Don’t forget to mix well after mixing in almond milk. This ensures that the starch is well hydrated.
- For distinct, crunchy crumbs, use cold vegan butter and cut it in just until clumpy. Overworking makes the crumb topping melt into a single sheet rather than crumbs.
- Don’t mix the cake batter too much. It creates a tough texture while deflating the trapped air bubbles needed for a light, fluffy cake.
- Let the batter rest for 30 minutes before baking. This helps hydrate the baking mix and creates a beautifully textured cake.
- Put the cake in only when the oven is fully preheated. This helps you get the desired rise and texture.
- Ensure your cake pan is in the middle of your oven. This will help bake your cake more evenly with the crumb topping.
These simple baking tips, along with these secrets, can help you achieve a light and perfectly fluffy gluten-free cinnamon cake.
Troubleshooting Tips
It’s not uncommon for situations to arise that’ll derail the success of getting the gluten-free cinnamon cake you desire. To prevent this, here are the most common issues you need to know and their fixes.
1. Cake is dry or crumbly: Too much baking mix, not enough fat or liquid, or overbaking is usually what causes this. Measure the baking mix by weight, add a bit more butter, and check for doneness earlier.
2. Cake sinks in the middle: You likely opened the oven early or have an underbaked center that can’t support itself. Avoid opening the oven for the first 25–30 minutes, extend the bake time slightly, and cool fully before slicing
3. The crumb topping melts into one sheet: Butter not cold enough or the oven being too hot at the start is the common culprit behind this. Bake on the middle rack, use cold butter, and refrigerate the topping until you’re ready to add it to the cake batter.
4. Cake has tough edges: The pan not being lined or the oven being too hot around the edges usually leads to this. Make sure you line the pan with parchment, reduce the oven temp slightly, and use light‑colored metal pans instead of dark ones.
Most cake-baking problems are easily solved with a few small adjustments. After making your first cake, you will understand the ingredients and how your oven works, which will help you bake more delicious gluten-free cinnamon cakes with ease.
Serving Suggestions
The rich, spiced, and crumb‑topped nature of this gluten-free cinnamon cake makes it a comforting treat for a variety of occasions. Here are some delicious ways to savor this cake:
- Go the classic route and enjoy a warm slice with a fresh cup of coffee, spiced chai, or black tea.
- For a balanced brunch plate, serve it with fresh fruit, a fruit salad, or a dollop of plain or lightly sweetened yogurt to add an indulgent flair.
- Dress it up for dessert by serving it with dairy-free cream cheese or mascarpone. For a fruit-forward dessert, pair it with a light lemon tart or berry compote.
5 Delicious Variations Of This Recipe
With these easy twists, you can create a range of flavors from a single recipe.
- Blueberry cinnamon coffee cake: Add bursts of freshness to the warm cinnamon flavor by mixing in ¾–1 cup of fresh or frozen blueberries into the top batter layer. Don’t forget to toss the blueberries in a teaspoon of the mix beforehand to stop them from sinking.
- Apple‑cinnamon coffee cake: If you are looking to make a classic with extra moisture and depth, this cake hits all the right spots. Toss 1 cup of finely diced apples with a little cinnamon, then fold into the top batter. This variation combines fall flavors in a delicious way.
- Cinnamon‑cacao coffee cake: For a deeper and richer flavor, add 1–2 tablespoons of unsweetened cocoa to the cinnamon. The warm, woody spice of cinnamon beautifully complements the rich, deep flavor of cocoa. This fusion pairs well with coffee and mocha.
- Cardamom‑orange coffee cake: Add ½–1 tsp ground cardamom to the batter, along with the zest of 1 orange. These flavors elevate the cinnamon with a bright, aromatic twist, making the cake feel fancier.
Storage and Freezing Tips
Proper storage helps preserve this cake’s flavor and texture while making it easy to savor on busy mornings or lazy weekends.
- Room-temperature storage: This cake is best enjoyed the day you make it. However, you can store leftovers in an airtight container at room temperature for up to 3 days.
- Refrigerating: This storage method isn’t advisable for gluten-free cakes, but if your kitchen is very hot, place your cake in an airtight container and store for up to 5 days.
- Freezing the slices: Place them in a single layer in a freezer-safe container or zip-top bag with parchment between them to prevent sticking and freeze for up to 3 months.
- Freezing the whole cake: Wrap the cooled cake first in plastic wrap, then in foil, then in a freezer bag, and store for up to 3 months.
- Thawing: When you’re ready to enjoy the cake, thaw at room temperature for 2-3 hours or overnight in the fridge.
Frequently Asked Questions (FAQs)
Here are the questions regarding baking this gluten-free cinnamon cake. If you can’t find yours, drop it in the comments.
Is this cake dairy‑free or vegan?
Absolutely. This recipe is naturally dairy-free. It can also be made vegan by replacing the eggs with flax eggs or chia eggs and using vegan butter.
Do I need xanthan gum if my flour blend doesn’t have it?
Definitely. If your baking mix is gum-free, add about ¾–1 tsp xanthan gum per cup of baking mix. It helps mimic gluten’s elasticity and prevents a crumbly cake.
Can I make this recipe into muffins?
Sure, you can. Just divide the cake batter into muffin tins, fill each ¾ full, and sprinkle the cinnamon topping over each. Your delicious cinnamon muffins will be ready in about 20 minutes.
Can I make this cake ahead?
Absolutely. All you have to do is bake the cake the day before, let it cool, wrap it well, and store it at room temperature. Ensure you warm the slices briefly before serving.
Can I use a different pan size?
You can, but be prepared for a change in baking time and texture. For reliable results, stick to the recipe’s recommended pan size.
More Gluten-Free Cake Recipes You’ll Love
If you’re interested in trying out other gluten-free cake recipes, here are some that are worth checking out:
- Moist Almond Flour Coffee Cake Recipe for an incredibly tender, naturally sweetened, and completely dairy-free cake.
- Gluten-Free Carrot Cake Recipe for a flavorful recreation of a classic cake that’s known for its incredibly soft crumb and moist texture.
- Gluten-Free Strawberry Cake is an easy gluten-free dessert that fits beautifully into spring and summer baking.
- Gluten-Free Banana Cake is an easy-to-mix, rich, glorious sheet cake that spotlights the goodness of bananas.
Whether to celebrate a birthday, explore seasonal flavors, or simply satisfy a craving, these recipes offer a variety of cakes for a range of occasions.
Write to Us About Your Experience
Did you enjoy this gluten-free cinnamon cake recipe? How did your cake turn out? What unique variation did you try? Leave a comment below and share your baking experience.
Your feedback is valuable to both other readers and me. And if you’d like to try more gluten-free cake recipes, you’re welcome to check out the amazing desserts linked above.
