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5
from 1 vote
Gluten Free Cinnamon Coffee Cake
This classic gluten free cinnamon coffee cake is light as a feather, topped with a delicious, sweet, buttery topping and it’s dairy free! It’s a one bowl recipe that starts with convenient GF Bisquick!
Prep Time
10
minutes
mins
Cook Time
27
minutes
mins
Rest time
30
minutes
mins
Total Time
1
hour
hr
7
minutes
mins
Course:
Breakfast, Dessert, Snack
Cuisine:
American
Servings:
9
pieces
Calories:
298
kcal
Author:
Christine
Ingredients
Coffee 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
Topping:
55
grams
gluten free Bisquick baking mix
about ⅓ cup
½
cup
brown sugar
1
teaspoon
ground cinnamon
¼
cup
butter
cold
Instructions
Prepare coffee cake:
In a medium bowl, combine gluten free Bisquick baking mix, sugar, milk, eggs and melted butter.
Mix together with a sturdy spoon until completely smooth. Batter will be thin.
Set batter aside to rest for 30 minutes.
Meanwhile prepare topping:
In a small bowl, mix 55 grams of gluten Free Bisquick, brown sugar and cinnamon.
Cut in cold butter using a pastry blender until butter is completely incorporated. Set mixture aside.
Prepare a 9” square baking pan by spraying well with cooking spray. Preheat oven at 350 F.
Pour batter into the pan.
Sprinkle with topping.
Bake for 27 minutes or until top is golden brown and toothpick comes out clean.
Video
Notes
Make sure ingredients are at room temperature.
Topping should look like coarse crumbs after cutting in the butter.
Give batter the full 30 minutes of rest time.
Bake until golden brown, about 27 minutes.
Coffee cake can be served warm.
Nutrition
Calories:
298
kcal
|
Carbohydrates:
46
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
443
mg
|
Potassium:
40
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
237
IU
|
Vitamin C:
1
mg
|
Calcium:
92
mg
|
Iron:
1
mg