RECIPE CARD: Gluten-Free Cinnamon Coffee Cake (PRINTABLE)
This one-bowl recipe delivers a classic gluten-free cinnamon cake that is tender and delicious, topped with a sweet, buttery topping.
Servings: 9 slices
Calories: 234kcal
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
Serving: 9slices | Calories: 234kcal | Carbohydrates: 47g | Protein: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 435mg | Potassium: 40mg | Fiber: 2g | Sugar: 21g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
