This gluten-free apple cinnamon coffee cake is warm, cozy, and perfect with a hot cup of coffee or tea. It’s soft and fluffy inside with cinnamon swirls and juicy apple bites all throughout. The crumb topping?
Oh, it’s magic—sweet, buttery, and just the right crunch. This recipe is one of my go-to comfort bakes, especially during the fall, but honestly, I make it year-round. You don’t need fancy ingredients, and it smells like a bakery while it bakes.
Why I Love This Recipe
This coffee cake has become one of my most-loved weekend bakes. It brings together all my favorite things—apples, cinnamon, and that soft cake texture you never think you can get gluten-free. I’ve tested this one a dozen times to get it just right.
- It stays moist for days
- You’d never know it’s gluten-free
- Smells amazing while baking
- It’s great for brunch, dessert, or even breakfast
- Made with simple pantry ingredients
Servings and Time
Makes: 9 generous slices
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Macros (Per Serving)
- Calories: 285
- Protein: 3g
- Carbs: 39g
- Fat: 13g
- Fiber: 2g
- Sugar: 21g
Why This Recipe Works (Quick Science)
- Using gluten-free flour with xanthan gum helps mimic the structure of regular flour
- Apples add moisture, so the cake stays soft
- Brown sugar and butter create a caramel-like swirl that adds flavor depth
- The crumb topping melts slightly into the cake, sealing in the moisture
Common Mistakes
- Using a different flour blend: Not all gluten-free flours are the same. Use a 1:1 blend with xanthan gum.
- Overmixing the batter: This can make the cake dense. Mix just until combined.
- Undercooking: Gluten-free cakes can look done on top but be gummy inside. Use a toothpick to check the center.
- Not cooling enough: Let it cool at least 20 minutes before cutting to help it set.
What You’ll Need
For the Cake:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 medium apple, peeled and finely diced (about ¾ cup)
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tsp ground cinnamon
For the Crumb Topping:
- ⅓ cup gluten-free flour
- ⅓ cup brown sugar
- ¼ tsp ground cinnamon
- 3 tbsp unsalted butter, cold and cubed
Pro Tips
- Let your butter and eggs come to room temp before mixing—they combine better
- Dice the apple small so it bakes evenly and blends into the cake
- Line your pan with parchment for easy lifting and slicing
- Don’t skip the crumb topping—it’s the best part
- This cake actually tastes even better the next day
Tools Needed
- 8×8 inch baking pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Silicone spatula
- Measuring cups and spoons
- Small whisk
- Parchment paper
Substitutions and Variations
- Use Greek yogurt instead of sour cream
- Swap apple for pear or blueberries
- Add chopped walnuts or pecans to the crumb topping
- Make it dairy-free with vegan butter and dairy-free sour cream
Make-Ahead Tips
- Make the crumb topping the day before and store in the fridge
- You can bake the whole cake a day ahead—it stays moist
- Leftovers freeze well for up to 2 months
How to Make Gluten-Free Apple Cinnamon Coffee Cake
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups gluten-free flour, ½ tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 tsp ground cinnamon, and ¼ tsp ground nutmeg.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together ½ cup softened unsalted butter, ½ cup packed brown sugar, and ¼ cup granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add in 2 large eggs and 1 tsp vanilla extract to the butter mixture. Beat until fully combined and smooth.
Step 4: Add Sour Cream
Mix in ½ cup sour cream until the batter is creamy and well-blended.
Step 5: Combine with Dry Ingredients
Slowly add the dry mixture to the wet, mixing until just combined. Don’t overmix.
Step 6: Fold in the Apples
Gently fold in ¾ cup finely diced peeled apple using a spatula.
Step 7: Make Cinnamon Swirl
In a small bowl, mix ¼ cup brown sugar and 1 tsp cinnamon.
Step 8: Make the Crumb Topping
In another bowl, combine ⅓ cup gluten-free flour, ⅓ cup brown sugar, ¼ tsp cinnamon, and 3 tbsp cold cubed butter. Use a fork or fingers to blend until crumbly.
Step 9: Assemble the Cake
Spread half the batter into a parchment-lined 8×8 inch pan. Sprinkle half the cinnamon swirl. Add remaining batter and top with rest of cinnamon swirl and all of the crumb topping.
Step 10: Bake
Bake at 350°F (175°C) in the center rack for 38–42 minutes or until a toothpick comes out clean from the center.
Step 11: Cool and Serve
Let the cake cool in the pan for at least 20 minutes. Lift out, slice, and enjoy!
Leftovers and Storage
- Store leftovers in an airtight container at room temp for 2 days
- Refrigerate for up to 5 days
- Freeze individual slices for up to 2 months. Thaw overnight or microwave 20 seconds
What to Serve With
- Hot coffee or tea
- A scoop of vanilla yogurt
- Fresh berries
- Drizzle of maple syrup or honey
FAQ
Can I use almond flour instead of GF flour?
No, almond flour behaves very differently and won’t give the same texture.
Can I double the recipe?
Yes! Use a 9×13 pan and add 5–10 extra minutes of bake time.
Can I make it without eggs?
Yes—use ¼ cup unsweetened applesauce or a flax egg per egg, but texture will be slightly more dense.
Conclusion
This gluten-free apple cinnamon coffee cake is everything you want in a cozy bake—soft, warm, spiced, and absolutely delicious. If you try it, I’d love to hear how it turned out for you! Leave a comment with your experience or any questions you have.
